Baked Balsamic Potatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg potato (s), waxy
- 200 g butter, diced
- 5 medium onion (s), red, halved or, better, quartered
- 350 ml balsamic vinegar, red, simple
- 1 head garlic, quartered or crushed
- 1 bunch rosemary, fresh, leaves plucked and chopped
- Sea salt and pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Pre-cook the potatoes in boiling salted water for about five minutes and drain. Now put the potatoes back in the pot and shake them back and forth on the stove so that the residual moisture evaporates. You can now peel the potatoes or leave them with their peel, as everyone prefers. Quarter the potatoes and set aside. Preheat the oven to 200 ° C top / bottom heat.
- Heat a little olive oil in a large roasting pan, then add the butter, rosemary and garlic. Then add the potatoes and mix everything together. Now add the onions and the whole balsamic vinegar, salt, pepper and simmer on the stove for five minutes so that the balsamic vinegar sinks a little.
- Put the roasting pan in the upper part of the oven and fry the potatoes for 50 minutes until they are nice and crispy and caramelized in a dark brown color. Halfway through the cooking time, stir the onions and potatoes well.
- Note: It is important that the potatoes are pre-cooked a little as they will then better absorb the balsamic vinegar.
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