I was intrigued when I found a potato recipe that called for vinegar. Since I didn’t have the seasonings on hand, I had to improvise. I gave the recipe a whirl using Italian seasoning and balsamic vinegar, and it turned out great!
—Lisa Varner, El Paso, TX
Prep: 10 min. • Bake: 30 min. Makes: 6 servings
2 lbs. small red potatoes, cut into wedges
2 Tbsp. olive oil
3/4 tsp. garlic pepper blend
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 cup balsamic vinegar
1. Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan.
2. Roast for 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, about 5-10 minutes.
3/4 cup: 159 cal., 5g fat (1g sat. fat), 0 chol., 143mg sod., 27g carb. (4g sugars, 3g fiber), 3g pro. Diabetic exchanges: 2 starch, 1 fat.