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Roasted Balsamic Potatoes and Onions

 

 

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Roasted Balsamic Potatoes and Onions

Potatoes: A Country Garden Cookbook

by Maggie Waldron, 1993, Collins Publishers San Francisco

Alibris

“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 the remaining ingredients [balsamic vinegar, thyme, salt, pepper] and toss thoroughly. Continue to roast, tossing occasionally, for 30 to 40 minutes, or until the vegetables are browned and potatoes are crisp on the edges. Serves 4.
 

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