1 lb redskin potatoes, cut into 1 inch cubes/pieces
1 onion (red or vidalia), sliced thinly
2 Tbsp. Sweet Balsamic Vinegar (black currant or Traditional 18 yr)
¼ cup Oregano Balsamic Vinegar
¼ cup Chipotle Extra Virgin Olive Oil
1 Tbsp. fresh ground black pepper
sea salt to taste

Caramelize onions with sweet balsamic vinegar in a large frying pan. Boil or roast potato cubes until done (firm), drain well. Add all of the cooked potatoes, and all remaining ingredients to the frying pan. Cook on low heat and stir until the potatoes are coated with the oil and balsamic and the onions are distributed evenly.