Wednesday, March 11, 2009 · 80 Comments

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.

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.

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