Ingredients
1/4 cup olive oil3 tablespoons balsamic vinegar3 garlic cloves, minced1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried thyme1 teaspoon kosher salt1/2 teaspoon coarsely ground pepper1/2 teaspoon ground coriander2 pounds small purple potatoes, cut into 1/2-in. thick slices1/2 cup chopped sweet onion1/2 cup loosely packed basil leaves, chopped
Preparation
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 additional balsamic vinegar, if desired.
