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Balsamic Purple Potatoes
I volunteered at a local organic farm in exchange for fresh produce, and I was given purple potatoes. I wanted to cook something new and use herbs from our garden. Coming from the Midwest, adding vinegar to potato recipes has always been a hit, especially with fries! —Kristin Schultz, Manor, Texas
Ingredients
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 3 garlic cloves, minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon ground coriander
- 2 pounds small purple potatoes, cut into 1/2-in. thick slices
- 1/2 cup chopped sweet onion
- 1/2 cup loosely packed basil leaves, chopped
Directions
- 1. Preheat oven to 350°. In a large bowl, whisk together the first 8 ingredients. Add potatoes and onion; toss to combine. Transfer mixture to a greased 15x10x1-in. baking pan. Bake until potatoes start to brown and are tender, 35-40 minutes, turning once. Transfer to a serving bowl. Top with basil and, if desired, additional balsamic vinegar.
Nutrition Facts
3/4 cup: 155 calories, 7g fat (1g saturated fat), 0 cholesterol, 248mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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