Balsamic Roasted Red Potatoes

recipe

2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
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1 tablespoon finely chopped green onion
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6 garlic cloves, minced
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1 teaspoon dried thyme (I used fresh instead)
1 teaspoon dried rosemary, crushed
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1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
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In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
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Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
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