2  tablespoons olive
    2  pounds small red potatoes, quartered (leave peelings on)
    1  tablespoon finely chopped onion
    1  tablespoon minced garlic
    1  teaspoon dried thyme
    1  teaspoon dried rosemary, crushed
1/8  teaspoon ground nutmeg
1/4  cup balsamic vinegar
1/4  teaspoon salt
1/4  teaspoon pepper

In a large nonstick skillet heat oil over medium-high heat.  Add the potatoes, onion and garlic; toss to combine.  Add the thyme, rosemary and nutmeg; toss well.  Cook and stir for 2-3 minutes or until potatoes are hot.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray.  Bake at 400F 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.  Yield: 6 servings.