Balsamic Baked Onions & Potatoes


* 3 1/2 pounds medium-sized redskin potatoes, peeled and quartered lengthwise
* Olive oil
* 7 Ounces butter, cubed
* 1 Bunch fresh rosemary, leaves picked and chopped
* 1 Whole bulb garlic, quartered or smashed
* 5 Medium red onions, peeled and quartered
* 1 1/2 Cups cheap balsamic vinegar
* Sea salt and freshly ground black pepper


Fire up the oven to about 600 degrees F, and then let it cool a little bit after you move the coals to one side. If you are making the encrusted pork loin, you can put these in about 10 minutes before the pork.
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 another roasting pan, into which you can fit the potatoes in 1 layer, and put it in the hearth until hot. 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 around 30 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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