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Field of Onions
Smith, Gary Ernest
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Roasted Balsamic Potatoes and Onions
 Potatoes: A Country Garden Cookbook
by Maggie Waldron, 1993, Collins Publishers San Francisco
“In this dish, potatoes and
onions, a favorite combination, are handsomely
glazed with heady balsamic
vinegar. The flavors stand up to roasted meats
and steak. In addition to
reds, Yellow Finns would work fine, too.”
2 tablespoons olive oil
1 1/4 to 1 1/2 pounds red potatoes, halved
(larger red potatoes cut into 1-inch chunks)
3/4 pound onions, peeled, leaving root ends intact,
cut into
3/4-inch wedges
1/4 cup balsamic vinegar
1 tablespoon fresh thyme or 1 teaspoon dried
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Pour oil into a 10 1/2- x 15 1/2-inch (jellyroll) pan. Add
the potatoes and onions and toss to coat with oil. Cover with foil and roast
for 30 minutes. Remove the foil. Increase the heat to 450 degrees F. Add
remaining ingredients [balsamic vinegar, thyme, salt, and pepper] and toss
thoroughly. Continue to roast, tossing occasionally, for 30 to 40 minutes,
or until vegetables are browned and potatoes are crisp on the edges. Serves
4.
Featured Archive Recipe:
Garlic-Layered Potatoes
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