Ingredients:3 tablespoons olive oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
2 drops thyme doTERRA essential oil (1 teaspoon dried thyme)
2 drops rosemary doTERRA essential oil (1 teaspoon dried rosemary, crushed)
1/4 cup pumpkin pie balsamic vinegar (or balsamic vinegar)
3/4 teaspoon salt
1/4 teaspoon pepper
Method:
- In a large nonstick skillet, combine the potatoes, onion and garlic; cook over medium-high heat in oil for 2-3 minutes or until heated through.
- If you are using the essential oils, drop into 1 TBSP olive oil, stir into mixture. Cook for another 2-3 minutes.
- Otherwise, Stir in the thyme and rosemary. Cook and stir for 2-3 minutes longer or until heated through.
- Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° 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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