*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Really good. I didn't have any Vidalia onions so just used a regular white onion. Still very good. I also added chopped garlic rather than garlic salt and added a little extra salt. I will make again for sure. the vinegar adds a really nice slightly sweet touch to the dish.
I like this. Be sure to cut the potatoes small enough. I didn't and it took forever to cook through. Next time I will cut them smaller. I also put in 1/2 lb of mushrooms I had on hand. Really good. Maybe a little more salt....
This is a really nice easy-to-put-together recipe. I used fingerling potatoes instead of the red potatoes called for and just pricked them instead of slicing. I also used a tablespoon of fresh rosemary instead of the dried because I had it on hand and I like to use fresh herbs whenever possible. I'm not a big fan of balsamic vinegar so I used regular white vinegar instead. I'm not so sure I liked the taste of the vinegar in here...I would probably skip it next time I make this. But of course that's a personal preference since I don't like the taste of balsamic vinegar. I also found that it took longer to bake than the 40 minutes specified in the recipe. Other than that this is a great recipe and I will probably make it again. Thanks for sharing1
Sorry. There was just something about these potatoes that we didn't enjoy. "Too much of this and not enough of that" kinda thing. I'm still looking for the perfect herb potatoes that will accompany my grilled salmon recipe and this just didn't fit the bill. Thanks anyways Donna.