Roasted Potato Salad

Ingredients

• 1-2 russet potatoes, peel and cut into 1 inch cubes
• 3-4 sweet potatoes, peeled and cut into 1 inch cubes
• 1 red onion, peeled and cut into 8 wedges
• 1/3 C balsamic vinegar
• ¼ C extra virgin olive oil
• Olive oil cooking spray

Directions

1. Coat a large baking pan which has sides with the cooking oil spray.
2. Spread the potatoes and onion in a single layer in the pan (use two pans if necessary to keep all in a single layer).
3. Spray with olive oil spray.
4. Sprinkle with salt and pepper.
5. Place into a 425 degree oven and allow to cook about 10 minutes.
6. Turn over and cook an additional 10 minutes or until nicely browned and cooked through.
7. Remove to a large bowl and toss with the vinegar and olive oil.
8. Check to determine is more salt or pepper is needed. Serve warm or allow to cool to room temperature.

A Chef Walter Recipe