Roasted Potatoes with Balsamic Vinegar

Serves 4

I have been roasting potatoes for years to serve as a side dish with many meat, poultry and seafood entrées because they are super easy, quick, healthy and so tasty. In this recipe, I add a little balsamic vinegar at the end of cooking for an extra touch of tangy flavor and it is delicious. There is no need to invest in a well-aged vinegar for a recipe like this. Any balsamic you like will work. I prefer to use new potatoes and just halve them, but you can use any baby or small potato, or larger potatoes cut into wedges or bite-sized pieces. I suggest using gold or white waxy potatoes as they show off the color of the balsamic more than red-skinned varieties and, in my opinion, russet potatoes are too dry and starchy for this application.

Ingredients

• 2 pounds new or baby gold or white potatoes (see comments above)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon each dried marjoram and thyme (see notes below)
• 1 tablespoon balsamic vinegar

Preheat oven to 450° F. Rinse potatoes in cold water. Dry on a towel. Cut the potatoes in half and, if necessary, quarter any large ones. Place on a baking sheet large enough to hold the potatoes in one layer with a little space between each. Drizzle with the oil. Season with salt, pepper and herbs. Toss to combine. Roast until tender, about 30 minutes. Drizzle the vinegar evenly over the potatoes. Return to the oven until the vinegar is evaporated, about 2 minutes. Serve immediately.

Notes: If you are using larger potatoes, scrub or peel and cut into wedges. The potatoes can be roasted at a lower temperature if you are using the same oven for a main dish, adjusting the cooking time as needed. This is good with any herbs, especially those to complement the entrée. If you have fresh on hand, add some when you drizzle with vinegar.