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Rating: 4.15 stars
171 Ratings
  • 5 star values: 78
  • 4 star values: 59
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 4

The trio of potatoes are flavored with olive oil, balsamic vinegar, thyme and garlic. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 - 1/2 cup servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.

  • Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.

Nutrition Facts

118 calories; protein 2g; carbohydrates 17.6g; fat 4.6g; sodium 34.1mg. Full Nutrition
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Reviews (114)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2006
Super easy, delicious, nice presentation, and healthful--what more could you ask! I used Yukon Gold and sweet potatoes, and I followed the advice of other reviewers, decreasing balsamic vinegar to 1 1/2 Tbsp. and increasing chicken broth to 3/4 cup. I also used 1/2 tsp. of dried thyme because I didn't have fresh. I baked for one hour, stirring 2 or 3 times during baking to ensure that none of the pieces on top dried out. It turned out great. Even my five-year-old, who generally dislikes sweet potatoes, loved them in this dish. I can't wait to make it again. Read More
(62)

Most helpful critical review

Rating: 3 stars
08/29/2002
A great way to make potatoes. Will definately make again... Read More
(13)
171 Ratings
  • 5 star values: 78
  • 4 star values: 59
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 4
Rating: 5 stars
01/10/2006
Super easy, delicious, nice presentation, and healthful--what more could you ask! I used Yukon Gold and sweet potatoes, and I followed the advice of other reviewers, decreasing balsamic vinegar to 1 1/2 Tbsp. and increasing chicken broth to 3/4 cup. I also used 1/2 tsp. of dried thyme because I didn't have fresh. I baked for one hour, stirring 2 or 3 times during baking to ensure that none of the pieces on top dried out. It turned out great. Even my five-year-old, who generally dislikes sweet potatoes, loved them in this dish. I can't wait to make it again. Read More
(62)
Rating: 4 stars
01/08/2004
i love the flavor this recipe gives the potatoes but it took A LOT longer to bake than the recipe said and i ended up adding a lot more chicken broth so the potatoes didn't dry out. also the russet didn't really absorb the flavor but the red and sweet were great! i will do this again but with only red and sweet potatoes and i will cube the potatoes smaller. i love potatoes so i'll definitely make it again. Read More
(48)
Rating: 5 stars
10/24/2003
Excellent dish. Served this with the New York Strip Chicago Style recipe from this site and it was a perfect match of flavors. I added slightly more chicken broth and cooked a bit longer. Only had Yukon Gold and sweet potatoes this time so I decided to slice thinly instead of dicing the potatoes. I layered the potato slices creating a stacked look for a sleek presentation and decorated with the fresh thyme. Read More
(31)
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Rating: 5 stars
06/11/2008
This is the replacement for mashed potatoes in our family. It's a great side dish for entertaining. My family requests it for every celebration. The fresh thyme and fresh garlic are really essential. So flexible - they can sit in the oven until the steaks or burgers (or appetizers!) are done. This is will be a family heirloom recipe for us. Read More
(19)
Rating: 4 stars
10/04/2003
Very tasty. I used all red potatoes and water instead of broth as I didn't have broth. The vinegar was not overpowering. I'll make again! Read More
(15)
Rating: 4 stars
02/02/2005
Easy way to make tasty potatoes. I don't use the sweet potato since I don't like them and I increased the cook time to an hour turning the potatoes after 30 minutes. Everyone who has tried these potatoes loved them and wanted the recipe. For the chicken broth I use Wyler's sodium free bouillon which is also fat free. I've made this recipe with just russets and it was delicious. Great side dish for breaded baked chicken breasts or breaded pork chops. Thanks Robyn! Read More
(14)
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Rating: 3 stars
08/29/2002
A great way to make potatoes. Will definately make again... Read More
(13)
Rating: 5 stars
10/04/2003
These potatoes were AWESOME! Had to cook them 50 minutes to get them tender. Added some chopped rosemary and flat leaf parsley Kosher Salt and fresh ground black pepper. VERY YUMMY! Read More
(12)
Rating: 5 stars
10/04/2003
I only had yukon golds and sweets. I used roasted garlic flavored olive oil and white wine vinegar because I had to red wine vinegar. Cut potatoes into bite-sized chunks.....wonderful and smelled sooo good while cooking. Thanks for sharing this great recipe Robyn! Read More
(12)