Roasted Potatoes and Red Onions with Balsamic Vinegar
Yield: 6 servings
Prep time: 10 minutes
Cook time: 1 hour
3 1/2 pounds medium-sized Yukon Gold
potatoes, unpeeled and quartered
Several sprigs fresh rosemary, leaves pick off and chopped
garlic cloves, smashed and skins removed
onions, peeled and quartered
salt or sea salt and freshly-ground
Preheat oven to 350 degrees F. Line a roasting pan with non-stick aluminum foil.
Place prepared potatoes, rosemary, garlic, red onions, salt, and pepper on the roasting pan. Drizzle with some olive oil (just enough to coat the
vegetables); mix well.
Drizzle with balsamic vinegar (at least 1/2 cup but may add additional balsamic vinegar, if prefer).
Bake approximately 1 hour. After 1 hour, check for doneness. At this point, check the taste of the vegetables and drizzle a little more balsamic vinegar
over the top just prior to serving. Remove from oven.
Transfer to a serving platter.
Makes 6 servings.