Last weekend I went to a brunch and made roasted red potatoes with fresh rosemary but I still had half a bag left so I decided to experiment and prepare a variation with the remaining tubers. I sliced 1/2 lb of red potatoes, half a red onion, a red pepper and 2 cloves of garlic. I tossed the ingredients with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar in a 8×8 baking pan. I sprinkled the mixture with coarse sea salt, freshly ground pepper, and freshly chopped oregano and baked it at 375F for approximately 35 minutes.
The experiment worked! I topped the mixture with grated parmesan and it was the perfect side for my spring dinner.