Thyme Roasted Red Potatoes with White Balsamic Reduction

Joseph Phelps 1993 Cabernet Sauvignon is optional

• 1 1/2 pounds small red-skinned potatoes, scrubbed, halved
• olive oil-flavored nonstick vegetable oil spray
• 3 tablespoons chopped fresh thyme
• 2 teaspoons garlic salt
• ¾ cup Nan's Pear White Balsamic Vinegar
• 1 tablespoon sugar

Preheat oven to 400°F. Place potatoes in large bowl and generously spray with nonstick spray. Toss to coat. Sprinkle with 2 tablespoons thyme and all of the garlic salt. Toss again to coat. Spray rimmed baking sheet with nonstick spray.

Arrange potatoes cut side down on sheet. Roast potatoes until tender and golden brown, turning half way through and roasting about 40 minutes total.

Meanwhile, boil vinegar and sugar in heavy small saucepan over medium high heat until liquid is reduced to 1/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme.

Transfer potatoes to serving bowl. Drizzle reduced balsamic syrup over potatoes.

Serves 4.