balsamic baked onions and potatoesrating:
These are just delicious - I did them for New Year's Eve with belly pork and fennel seeds, and they will be a firm favourite in our house now!
1.5kg medium-size waxy potatoes, quartered lengthways (I don't generally bother with peeling potatoes, but feel free)
sea salt and freshly ground black pepper
200g butter, cubed
fresh rosemary, leaves picked and chopped
1 whole bulb of garlic, quartered or smashed
5 medium red onions, peeled and quartered
350ml cheap balsamic vinegar
Preheat the oven to 200C/gas mark 6. Parboil the potatoes for about eight minutes, then drain, return to the pan, and rough them up a bit by shaking (this works really well for roasting potatoes too, by the way).
Pour a glug of olive oil into a roasting tray, add the butter, rosemary and garlic, and heat it on the hob - you want to be able to fit the potatoes in one layer. Add the potatoes and toss them in all the flavours. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for five minutes on the hob to reduce the balsamic vinegar a little. Place the tray on the top shelf and cook for about 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the tray to toss the onions and potatoes halfway through.