3 lbs. baby red potatoes, halved or quartered
    3 tablespoons balsamic vinegar
    1 - 2 tablespoons orange zest (grated orange peel)
    (Optional) 1/2 teaspoon dried oregano

Preheat oven to 400 degrees.  Arrange potato pieces in roasting pan, drizzle with olive oil and season with salt and pepper.  Bake 30 minutes, turning once, until tender and browned. Sprinkle with vinegar and orange zest, and if you like, the oregano.  Return to oven for 3 minutes.  Serves 4 - 6.
Serving suggestion:  One night, I steamed 1 1/2 pounds of halved Brussels sprouts and tossed them with the roasted potatoes for a vegetarian meal.