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Roasted Balsamic Potatoes and Onions

Source of Recipe


From "Potatoes" by Maggie Waldron






List of Ingredients



• 1-1/2 lbs. small red potatoes, scrubbed and halved
  
• 1 medium onion, peeled and cut into 3/4-inch-thick wedges
  
• 2 Tbsp olive oil
  
• 1/4 cup balsamic vinegar
  
• 1 Tbsp fresh thyme leaves (or 1/2 tsp dried thyme, crushed)
  
• 1/4 to 1/2 tsp salt
  
• Freshly ground black pepper to taste
  






Instructions



1. Prepare the potatoes and onion; put into a large roasting pan or jelly roll pan. Add the olive oil, stirring to coat.
   
   
2. Cover and roast in a preheated 400° F oven 30 minutes.
   
   
3. Increase the heat to 450° F. Uncover, and add the vinegar, thyme, salt and pepper, stirring to coat well. Continue roasting, uncovered, 30 minutes, stirring twice during the roasting time. Vegetables should be browned and glazed.
   
   Makes 4 to 6 servings.