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
- 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
- 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.