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.