Food Friday

Today's recipe wasn't something that I was planning on putting here...don't get me wrong, it's very good!  It just wasn't something that I thought, "I have to share this with everyone!"  I made it last night.  I had 2 sweet potatoes...not enough for everyone.  I was going to have to use russet potatoes too and the recipe that I was going to use just didn't sound good with russets.  So, I went looking for a different one.  I happened upon this one.  As I said, it was good!  I really liked it!

This morning when I went to Allrecipes.com to look for a recipe to use for this blog, I went to my recipe box.  Now, I have 100 recipes in my box at this moment and I haven't actually made them all!  So, I thought I would start looking through the oldest recipes and maybe find a gem that I had forgotten about.  Then I thought something had went wrong because I was sure I hadn't saved that potato recipe last night, but there it was.  Checked the date and I had saved it way back in 2002!!  There's my recipe, I have to share it now!  (Along with the story!)  So, there you have it.  And here's the recipe!


Roasted Potato Medley

INGREDIENTS:

2 russet potatoes, peeled and cubed 2 sweet potatoes, peeled and cubed 2 tablespoons olive oil 2 tablespoons balsamic vinegar

1 tablespoon dried dill 3 cloves garlic, minced 1/4 cup chicken broth

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
3.	Place into casserole dish and roast uncovered for about 40 minutes, or until potatoes are tender.  You may have to add more chicken broth and vinegar to avoid drying out the potatoes.