Rustic Balsamic Potatoes
January 12, 2011 § Leave a comment
When looking for a fast and crowd pleasing side, I frequently turn to potatoes. So when friends gathered at our place last weekend, I found myself wanting to dress the potatoes up without adding more prep time. I decided to experiment with balsamic vinegar – it turns out that it gets along well with the potatoes, garlic, onions and spices in this recipe.
The idea behind this dish is to get the potatoes to a daringly dark color that toes the appearance of being burnt. The balsamic adds an intense depth of flavor, as well as a glorious mahogany color to the plate.
- 1 medium yellow onion (cut into large pieces)
- 4 cloves of garlic (roughly chopped)
- 1 teaspoon of thyme
- 1 cup of balsamic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
Preheat oven to 350F.
Combine ingredients in a baking dish and toss together. Make sure that the olive oil and butter coat the potatoes evenly. You will probably feel like you have added far too much balsamic vinegar, but not to worry – there is a method behind the madness! The balsamic vinegar is what gives this dish character.
Place on top rack of preheated oven and bake for about 30 minutes or until top layer of potatoes appears very dark and almost burnt.
Remove from oven and toss. Serve.