 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I got this recipe from a church friend. These potatoes are full of flavor and compliment chicken and pork very well. The balsamic vinegar gives it a nice bite, but is not overwhelming. Try to keep yourself from eating them all! Ingredients:
4 medium yellow-fleshed potatoes, scrubbed well |
2 tablespoons olive oil |
1/4 teaspoon salt |
1 teaspoon rosemary |
1/4 teaspoon black pepper |
1 medium yellow onion, sliced |
2 tablespoons balsamic vinegar |
Directions:
1. Put oven rack in the lower third of oven and preheat to 450.
2. Halve the potatoes lengthwise, then cut the halves lengthwise into 4 wedges. Finally, cut into bite-sized pieces.
3. In a large bowl (one with a lid is better), toss with oil, salt, rosemary and pepper.
4. Put on a cookie sheet and roast for 12 minutes. Turn over.
5. Sprinkle the sliced onions on the potatoes and bake for 10-15 minutes.
6. Sprinkle with balsamic vinegar, shaking the pan.
7. Return to oven for 3 minutes.
|
|