Photo: Stephen Devries; Styling: Lindsey Lower 
Yield
Serves 4 (serving size: about 4 potatoes)

Simple ingredients yield flavorful Herbed Gold Potatoes.

How to Make It

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

LauraD318's Review

Daniwlle
March 01, 2015
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.

JillyBurke's Review

LauraB08
May 04, 2014
The potatoes didn't pick up the flavor as expected.

SaraCrewe's Review

LauraD318
May 04, 2014
Very good. Had with the Greek-style Chicken Breasts. Roasting worked well (alternate method suggested in recipe).

Daniwlle's Review

SaraCrewe
April 27, 2014
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.

LauraB08's Review

JillyBurke
April 14, 2014
So delicious! A really subtle but excellent vinaigrette. I used red potatoes instead of white, probably just as good. Also I like to roast instead of boil the potatoes.