Balsamic-Baked Onions and Potatoes (Jamie Oliver)

“From JAMIE AT HOME by Jamie Oliver. A must-try for all who love great spuds. Pair with roast pork, lamb or chicken. Jamie has this cooking on the top shelf of his oven while he does his roast pork underneath. I made this dish to accompany grilled lamb chops, so I baked it in the middle of the oven.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 12 lbs medium waxy potatoes, peeled and quartered lengthwise (all purpose)
  • olive oil
  • 7 ounces butter, cubed
  • 1 bunch fresh rosemary, leaves picked and chopped (I used 1 1/2 tsps dried)
  • 1 whole bulb of garlic, quartered and smashed
  • 5 medium red onions, peeled and quartered
  • 1 12 cups cheap balsamic vinegar
  • sea salt & freshly ground black pepper

Directions

  1. Preheat the oven to 400 degrees F.
  2. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
  3. Get a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove.
  4. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic.
  5. Add the potatoes and toss them in all the flavors.
  6. Add the onions and all the balsamic vinegar and season with salt and pepper.
  7. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little.
  8. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.

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