Balsamic-Baked Onions and Potatoes (Jamie Oliver)

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3 12
    lbs medium waxy potatoes, peeled and quartered lengthwise (all purpose)
  • 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
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DIRECTIONS

  • Preheat the oven to 400 degrees F.
  • 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.
  • Get a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove.
  • When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic.
  • Add the potatoes and toss them in all the flavors.
  • Add the onions and all the balsamic vinegar and season with salt and pepper.
  • Cook for 5 minutes on the burner to reduce the balsamic vinegar a little.
  • 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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