Roasted Balsamic Potatoes with Oregano

I love potatoes!   I could eat a plate, a bowl or a platter of just potatoes and nothing else and be happy.   There is something so satisfying and filling about a bowl of warm (or even cold) potatoes.  They are perfect to nibble on for a late night snack or to sneak a wedge here and there while standing in front of the refrigerator wondering what to eat.

I have been picking up potatoes at where else, but our local Farmers Market and I whipped up these tasty roasted potatoes and adding in balsamic vinegar to give them an extra kick.

These make the perfect side dish, or to enjoy just by themselves; enjoy!

Roasted Balsamic Potatoes with Oregano

3 pounds red skinned potatoes, quartered
1 large (1 cup)  sweet onion, quartered
1 teaspoon salt
½ teaspoon pepper
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
2 teaspoons fresh oregano, chopped

Preheat oven to 425 degrees.

In a large bowl toss all ingredients and spread on a large non-stick baking sheet in a single layer.  Roast for 25-30 minutes until potatoes are tender.  

Remove from oven and serve warm or room temperature.  

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