 | | Directions | | Preheat oven to 375°. In mixing bowl, combine 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 40-45 minutes or until potatoes are tender. |
|
|
Prep Time: 15 minutes
Cook Time: 45 minutes
|  | | Ingredients | | - | | 1 russet potato, cubed |
| - | | 1 red potato, cubed |
| - | | 1 sweet potato, peeled and cubed |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons balsamic vinegar |
| - | | 2 teaspoons fresh thyme, minced |
| - | | 3 cloves garlic, minced |
| - | | 1/4 cup low fat sodium chicken broth |
| |
| |
