Time: 25 Minutes
Time to Spare: If you have extra minutes, you can roast rather than boil the potatoes. Toss them in the vinaigrette, and bake at 400° for 30 minutes, stirring after 20 minutes.
Serve with Herbed Gold Potatoes: Place 1 1/4 pounds (1 1/2-inch) baby gold 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 1 tablespoon melted butter, 1 tablespoon white wine vinegar, 2 teaspoons extra-virgin olive oil, 2 teaspoons chopped fresh oregano leaves, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon kosher salt in a large bowl, stirring with a whisk. Add potatoes, toss to coat. Garnish with oregano leaves, if desired. CALORIES 146; FAT 5.4g (sat 2.2g); SODIUM 171mg
View Recipe: Greek-Style Chicken Breasts