Medley of Roasted Potatoes with Balsamic Glazed Onions

At the Farmer’s Market this past weekend I couldn’t help myself when it came to buying up all the kinds of baby potatoes available.

Before I knew it I was holding bags of French fingerlings, baby reds, Russian bananas, baby whites and itty-bitty purple potatoes.  I think the farmer selling them was a little surprised and intrigued with my enthusiasm for the potato.

Once the potatoes were home, roasting was the obvious choice.  I prepared them for the oven and while they cooked decided to caramelize an onion, flavoring it with balsamic vinegar into a glaze.  It was SOOOOOOOOOOOO good.  And simple.

This Medley of Roasted Potatoes with Balsamic Glazed Onions is my entry into this month’s Potato Ho Down happening Wednesday, March 18th.  Get your entries in soon.

Let’s make this together…

Here’s what you will need:  Baby potatoes, onion, olive oil, balsamic vinegar, coarse salt and dill.  Ingredients not shown:  Fresh ground pepper and butter.

The baby purple’s are my favorite.  Slice 2-1/2 to 3 pounds baby potatoes in half lengthwise.

In a large bowl, add 3 Tablespoons olive oil and 2 Tablespoons coarse sea salt to the potatoes.  With your hands mix the potatoes, making sure to coat well with the oil and salt.

Place potatoes on a roasting tray and hit them with freshly ground pepper.  Roast in a 450 degree oven for 45 minutes or until potato edges are browned and crispy while the insides are soft when pierced with a fork.

Melt 3 Tablespoons butter in a nonstick skillet over medium-heat.  Sauté onion until brown and somewhat caramelized, about 12-15 minutes.

Add a 1/4 cup balsamic vinegar to the sautéed onions.  Stir until the onions have soaked up the balsamic vinegar.  If there is still liquid, continue to reduce until the balsamic vinegar cooks down.  Feel free to add more if necessary.

Place the roasted potatoes in a bowl and toss with balsamic onions.

Garnish with fresh dill or whatever fresh herb you have available.  The color contrast makes it look pretty don’t you think?

This side dish goes well with…uh…er…anything.

These little guys are like candy.  Trust me on this one.

Medley of Roasted Potatoes with Balsamic Glazed Onions

2-1/2 – 3 pounds baby potatoes, halved lengthwise
1 large onion, peeled, cut in half through the root end, and thinly sliced
1/4 cup balsamic vinegar
3 Tablespoons butter
3 Tablespoons olive oil
2 Tablespoons coarse sea salt
Freshly ground pepper
Fresh dill, optional

Slice baby potatoes in half lengthwise.

In a large bowl, add olive oil and salt to the potatoes.  With your hands mix the potatoes, making sure to coat well with the oil and salt.

Place potatoes on a roasting tray and hit them with freshly ground pepper.  Roast in a 450 degree oven for 45 minutes or until potato edges are browned and crispy while the insides are soft when pierced with a fork.

Melt butter in a nonstick skillet over medium-heat.  Sauté onion until brown and somewhat caramelized, about 12-15 minutes.

Add balsamic vinegar to sautéed onions.  Stir until the onions have soaked up the vinegar.  If there is still liquid, continue to reduce until the vinegar cooks down.  Feel free to add more vinegar if necessary.

Place the roasted potatoes in a bowl and toss with balsamic onions.

Garnish with fresh dill or whatever fresh herb you have available.

One Year Ago: Filo Tomato Tart

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80 Comments

  1. Hilary 1

    Looks absolutely delicious .. just what I need for breakfast!! One day I’ll be free of caring for the elderly & I can cook for others again ..

    Farmers Markets are so valuable – we have lots here in England too ..

    Reply
  2. I can’t believe the color of those potatoes! They almost look like candy!!!

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  3. I might have a hard time getting the crew to eat purple potatoes, but this recipe will definitely be on the making soon agenda!!!

    Reply
  4. While I loathe onions, so those would certainly be OFF, I’m an Idaho girl and the potatoes look DE-LISH! So excited, I’m heading home for the weekend tomorrow!
    Really, love all the different potatoes here.

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  5. That looks so delicious!

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  6. ABSOLUTELY gorgeous. They look so delectable. What a wonderful way to cook them, and with those onions..beyond delish!

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  7. Julia 7

    Those potatoes look delicious! I would expect nothing less from the potato-ho-master.

    Were you able to discern a difference in flavor between the different types?

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  8. What pretty potatoes you have! :) They look so good – almost like you could eat them raw!

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  9. I can just see my Captain turning his nose up at those purple potatoes. haha
    These look delicious.
    You should have seen what happened when I made my newest creation.

    Reply
  10. Rosa 10

    What beautifully roasted potatoes! I love the flavorings and that addition of balsamic glazed onions! Delightful!

    Cheers,

    Rosa

    Reply
  11. I love the assortment of the potatoes in the first shot, but the pics just keep getting better and better as you “process” them. Yum. :-) Can’t wait to try this recipe!

    Thanks, Cathy!
    Shirley

    Reply
  12. Shawn 12

    wow..I really miss living somewhere that I can get assortments of things.

    Reply
  13. Yum…I’m sure these go good with anything!

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  14. You’re killing me here. OMG! You know how I love the spud. We just recently had the purple ones (I have seen them in mags but never on my shelves) and the were da bomb. The Dude looked at them funny, but as soon as he popped it in his mouth, he was hooked. They were the favorites out of the batch. I may have to take a long drive to that market to see if they have any in stock. WAY tooo early for farmer’s markets here yet.

    Reply
  15. kayola 15

    That is beautiful! I absolutely will be putting this on the table for Easter Sunday….it looks so yummy…but my favorite is all the color!

    Reply
  16. Joni-MI 16

    OH, Gosh, do those ever look GOOD! I can’t imagine going to the farmer’s market! Makes me long for summer, but I do have some red baby potatoes that I’ll try this with and the carmelized onions made my mouth water! Even in the morning! (Have a great day!)
    XOXOX
    Joni

    Reply
  17. Love the assortment of potato varities. Markets start to open up around here in about six weeks. Maybe it will look like spring then.

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  18. Joy 18

    Oh dear … those look SOOO good, I’ll definitely have to try them!

    Reply
  19. I love roasted potatoes, I’ve never tried them with the carmelized onions. Great idea.

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  20. kiki 20

    ooooooooooohhhhhh looks yummy!
    I love the little purple potatoes!

    Reply
  21. eydie 21

    oh, you got me on this one! I won’t find all those potatoes, but I am surely going to try with the ones I do!

    Reply
  22. Louise 22

    Your photo of all those beautiful baby potatoes on the pan would make a beautiful framed print!

    Reply
  23. In that second to last picture the onion at the bottom looks like bacon. Yes… bacon!

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  24. megan 24

    Oh yum! I’m gonna have to hit up the farmers market this weekend. A craving just hit!

    Reply
  25. OMG those potatoes are beautiful!! And that dish looks SO delicious! Wish I had some right now…

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  26. Lynda 26

    These potaoes look so good that I’m drooling! Roasting them is my favorite way to fix them. I’m so jealous that you have a farmers market to visit! Ours starts later in the spring.

    Reply
  27. Trisha 27

    Drooling here! I LOVE spuds and baby spuds are even better. Then – you go and roast them with onions! WOW!

    Reply
  28. I’m drooling as I read this. I think I can get my hands on most of those varieties of potatoes, with the exception of the banana potatoes. I’m going to have to Google them because I’m intrigued as to why they have that name.

    This looks so simple to prepare and so yummy! Can’t wait to make them!

    Reply
  29. dawn 29

    Drooling here. Those are the most beautiful potatoes I have ever seen. How did you capture them so perfectly. Your photos are so great. I have to make these…hope I can find all the little baby varieties.

    Reply
  30. Barbie with a T 30

    Beautiful dish of potatoes! An amazing combination too. Looks enjoyable and delicious.

    Reply
  31. What a beautiful medley of potatoes! Love the balsamic glazed onions here too!

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  32. Cath,
    I make a medley potato salad in the summer and everyone goes crazy for the pretty purple potatoes!

    Reply
  33. I was just thinking of making something like this – I will have to do this very soon.

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  34. Simply fabulous – yet once again – lately, I am addicted to any veggie being roasted – and with the slew of potatoes before you – you did a beautiful job at roasting them – and yes they do look like candy! – I load mine up with rosemary till the cows come home, since I don’t seem to be able to get enough rosemary in me – though I will have to try your version super soon! thanks for sharing and making me hungry for roasted veggies today :)

    Reply
  35. Claire 35

    WOW. That’s amazing. I adore potatoes, but you…you are a potato goddess.

    Purple potatoes. I didn’t even know they existed. This recipe looks amazing, & I say that you WIN the Ho Down!

    Reply
  36. Nice and simple – what a great addition to a weekday meal! I love a good melange of potatoes; onions only makes it better. Sounds like a successful trip to the market!

    Reply
  37. Wow this looks amazing! My stomach is growling… I love the combination of potatoes. It looks so appetizing on the plate!

    Reply
  38. Yum, yum, yum. Those taters are so purdy!

    Reply
  39. Laurie 39

    Oh Cathy, it’s so nice to be back in your kitchen after my week with no laptop! Your potatoes are gorgeous, darling, and I’m so jealous you can go to the farmer’s market for these kinds of treats. It will be a few more months here before I can experience such joy.

    I never thought to add caramelized onions to roasted potatoes. Great idea!

    BTW – you are entirely weekday worthy of minutes in my opinion! That entry made me laugh out loud. And Toad Hollow…still laughing…

    Reply
  40. Marjie 40

    Lots of color makes food so much more interesting! Your potatoes look great, but didn’t you have lots of leftovers?

    Reply
  41. My stomach just started growling as I read this recipe! I am so making this.

    Reply
  42. Paula 42

    Oh, I love babies of all kinds, and these little tater babies are no exception! Those little purple beauties are darling! I’ve got to try the vinegar thing … this looks so scrumptious! YUM!

    Reply
  43. krysta 43

    yeah, i’m making these today.

    Reply
  44. Amy 44

    O.M.G! Roasted potatoes are my absolute favorite! i love how they get a little bit crispy in some parts…ahh they are just so delicious,and with onions..fuggedaboutit! I’m new to food blogging, but I really like your site and I’m definitely entering my oven roasted french fries in your Potato Ho Down!
    -amy

    http://asliceoflohrpie.blogspot.com

    Reply
  45. Pam 45

    I love that balsamic vinegar from Trader Joe’s – it tastes like candy to me. Another great recipe Cathy.

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  46. Alisa 46

    Drooling.

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  47. Bob 47

    Awesome, I wish I could get so many different kinds of tatos around here.

    Reply
  48. Lo! 48

    GORGEOUS!
    And did I mention it looks delicious? Love the humble potato… guess that’s why I’m such a potato ho :)

    Reply
  49. Laura 49

    This just looks amazing. I really need more main dishes so I can make more side dishes.

    Reply
  50. Rebel 50

    Love potatoes and all veggies roasted like this.

    Reply
  51. It looks like potato heaven!

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  52. shonda 52

    I have baby potatoes I just bought. I was going to just deep fry them, which is good, but I think I’ll do this.

    Reply
  53. KathyB. 53

    I must say, yes…I must, although I do not like to eat potatoes, these are very tasty looking and I think this is another recipe for me to file away and then use for one of the many potlucks we attend, where everyone but me loves potatoes. But I would also eat a big helping of the balsamic onions , without the potatoes please!

    Reply
  54. tipper 54

    YUMMY!! I love to cook baby potatoes straight from the garden like this!

    Reply
  55. Can’t wait for our farmer’s market to begin again…those potatoes just leap from the page! yum..

    Reply
  56. Debbie 56

    Delicious looking potatoes and your pictures are gorgeous…..

    Reply
  57. Mary 57

    What glorious color! It’s hard to beat roast potatoes unless of course you combine them with caramelized onion and balsamic vinegar. Great recipe.

    Reply
  58. Melynda 58

    carb heaven! Nothing more satisfying.

    Reply
  59. Those onions make this dish shine I bet. I really like caramelized onions and have served them over a dish of steamed green beans with rave reviews. So simple but people so gaga. I like the mix of potatoes that you used. Those little blue ones are great.

    Reply
  60. Too Funny. My menu tonight is chicken and fingerling potatoes. I cook them the same way but haven’t done the carmalized onions on top. I’ll add that in your honor :-D

    Reply
  61. That’s my favorite part about Farmer’s Markets. Finding such great stuff you can’t buy at the store.

    Those taters look amazing!!

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  62. HoneyB 62

    Love all the colors and I KNOW they must taste awesome!

    Reply
  63. That’s why I love farmers markets so much!

    That looks amazing!

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  64. Sara 64

    These potatoes are just gorgeous, you’ve inspired me to go to my farmer’s market on Saturday.

    Reply
  65. Cheryl 65

    I’m sure they were delicious, but the shot of all those gorgeous geometric shapes in the roasting pan makes me want to deisgn textiles! BEAUTIFUL!

    Reply
  66. Have you been raiding my pantry??? I have the same sea salt, the same balsamic, and the same potatoes (though mine came from Trader Joe’s). I think I’m all set to make this recipe.

    Reply
  67. Julie 67

    I don’t think I’ve ever seen so many potato varieties…I especially wanna find some of those purple ones! The dish looks amazing.

    Reply
  68. grace 68

    i get so excited by purple potatoes, a combination of my favorite color and favorite tuber. this is a great dish, and one that i’d feel fine eating as a complete meal. :)

    Reply
  69. My favorite veggies. Potatoes and onions. Yum!
    Such a nice variety of potatoes.

    That last one looks like a face. It’s The Scream.

    Reply
  70. Elyse 70

    Oh my goodness. I can’t blame you for getting all of those potatoes!! They look so beautiful, and I bet they roasted up just fabulously!! Great pictures, by the way!

    Reply
  71. pam 71

    Well, I just added baby potatoes to my grocery list.

    Reply
  72. Potatoes look great, but I think I’d eat the onions by themselves!

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  73. Melissa 73

    Hey, I wrote a post called “on the side”

    *squint*

    ;)

    These look delicious Cathy-ho, as everything you make does. I love how you almost always say “Let’s make this together.” It feels so friendly.

    Reply
  74. Mmm, we can smell this. Who doesn’t like roasted taters? Seriously. Who???

    Reply
  75. annbb 75

    That looks wonderful! Funny, my hubby just can’t bring himself to eat a purple potato. Truth be told, he has issues with the yellow Yukon as well (sigh).

    Reply
  76. Mrs. L 76

    Another must try potato dish. I wish I wasn’t gone the next few Sundays…I can’t wait to be able to go find the potato lady at our local farmers market and check out all her potatoes!

    Reply
  77. Richard 77

    Cathy – just made this recipe tonight for my wife and I to go with some chicken Provencale. They were outstanding! I was just a little worried when I pulled them out of the oven, they seemed just a tad bit salty, my wife said no way! Once I put the carmelized onions in though and mixed them up it was heaven! This is definitely going in our most used recipe book! My wife and I love them! :)

    Reply
  78. Nicole 78

    Love these photos and the colors. I am sure they ARE just like candy. Wonderful blog.

    Reply
  79. BigSis 79

    What a gorgeous dish! Is there anything tastier than a roasty toasty little baby tater?

    Reply
  80. Good post man, just looking around some blogs, seems a pretty nice platform you are using.

    Reply

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