Roasted Potatoes and Red Onions is a beautiful dish that is extremely flavorful with caramelized balsamic vinegar which makes the vegetables so crispy and sweet.
Roasted potatoes are a simple and super easy to make – plus they are a classic American side dish. You will never get tired of eating your potatoes cooked this way. Karen likes to serve this Roasted Potato side dish with Roasted Pork Loin with Fennel and Rosemary.
This recipe, comments, and photos was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 3 1/2 pounds medium-sized Yukon Gold potatoes, unpeeled and quartered
- Several sprigs rosemary, fresh, leaves picked off and chopped
- 10 large garlic cloves, smashed and skins removed
- 5 red onions, peeled and quartered
- Coarse salt or sea salt and freshly-ground black pepper
- Olive oil
- Balsamic Vinegar (good quality)
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Preheat oven to 350 degrees F. Line a roasting pan with non-stick aluminum foil.
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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.
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Drizzle with balsamic vinegar (at least 1/2 cup but may add additional balsamic vinegar, if prefer).
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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.
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Transfer to a serving platter.
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Makes 6 servings.
Source: Roasted Potatoes and Red Onions Recipe was adapted from the television show, Jamie at Home, by Jamie Oliver.