Balsamic Purple Potatoes

Total Time Prep: 20 min. Bake: 35 min.
Yield 8 servings
Test Kitchen Approved
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.

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. I come from the Midwest, and adding vinegar to potato recipes has always been a hit, especially with fries! —Kristin Schultz, Manor, Texas
Recipe Creator

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