Balsamic Roast Potatoes and Onions

Balsamic Roast Potatoes and Onions - A Cookbook Collection

As promised, I’m finally getting around to posting the recipe for this dish which I featured as the side for my Warm Beef and Blue Cheese Salad. 

Better late than never! It is a very simple dish and would even taste nice served cold if you are putting together a little salad buffet. It can be easily doubled or trebled for a crowd. I didn’t go overboard with the balsamic as I was also using it with the beef, but I have increased the amount for the recipe here.

Serves 2-3 as a side dish

 

Ingredients:

  • 1 large red onion
  • 400g baby new potatoes
  • 1 clove of garlic
  • Salt and pepper
  • A few sprigs of fresh thyme
  • 60ml Olive Oil
  • 45ml Balsamic Vinegar

 

Balsamic Roast Potatoes and Onions -A Cookbook Collection

 

Method:

  • Preheat your oven to 200c/180c fan/gas mark 6.
  • Peel the red onion and cut into 8ths.
  • Don’t peel the potatoes, just give them a wash and cut to your desired size. I cut mine quite small to have bitesize chunks and speed up the cooking time.
  • If you don’t fancy having a workout after your meal with a scrubbing brush, line a roasting dish with some aluminium foil. (Learn from my mistakes!) Put the onion and potatoes into the roasting dish.
  • Lightly crush the garlic with the blade of a knife, peel and add to the dish along with the thyme.
  • Season liberally with salt and pepper and pour over the oil and vinegar.
  • Mix everything well together with your hands and place into the oven.
  • Stir occasionally to stop everything sticking to the tin.
  • Roast for 40 minutes to an hour, depending on the size of your potatoes. When you can easily pierce the potato with a knife it is done.

 

Beef and Blue Cheese Salad -A Cookbook CollectionServed with the Beef and Blue Cheese Salad

0 thoughts on “Balsamic Roast Potatoes and Onions

  1. I love the simplicity of ingredients, all savory and individual yet perfectly unified together. Balsamic is such a wonderful ingredient that brings out flavor to dishes it added to. Great post!

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