Place potatoes in a large saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Cover and cook 14 minutes or until potatoes are tender; drain. Combine melted butter, vinegar, olive oil, chopped fresh oregano leaves, pepper, and salt in a large bowl, stirring with a whisk. Add potatoes; toss to coat. Garnish, if desired.
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Made these potatoes to accompany the Greek-Style Chicken Breasts. We really enjoyed them and I'll make them again for sure. My son was not a fan of the vinegar in the sauce so next time I'll keep his plain.
Maybe I used too many potatoes, but i didn't end up with a vinaigrette that really coated the potatoes. It ended up kind of clumpy so I had to come back and add more vinegar and oil to the mix in order to get it all to break up good enough to coat all the potatoes. I ultimately just sprayed the potatoes with cooking spray so I could stop adding extra oil and vinegar.