Balsamic-Baked Onions and Potatoes (Jamie Oliver)
"From JAMIE AT HOME by Jamie Oliver. A must-try for all who love great spuds. Pair with roast pork, lamb or chicken. Jamie has this cooking on the top shelf of his oven while he does his roast pork underneath. I made this dish to accompany grilled lamb chops, so I baked it in the middle of the oven."
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 1⁄2 lbs medium waxy potatoes, peeled and quartered lengthwise (all purpose)
- olive oil
- 7 ounces butter, cubed
- 1 bunch fresh rosemary, leaves picked and chopped (I used 1 1/2 tsps dried)
- 1 whole bulb of garlic, quartered and smashed
- 5 medium red onions, peeled and quartered
- 1 1⁄2 cups cheap balsamic vinegar
- sea salt & freshly ground black pepper
directions
- Preheat the oven to 400 degrees F.
- 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 a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove.
- 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 5 minutes on the burner to reduce the balsamic vinegar a little.
- Place the pan on the top shelf and cook for around 50 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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Reviews
-
Really tasty, how could it not be with all that balsamico!?! Looks like way too much vinegar, but it so is not. I'm not afraid of butter, but 7 oz was slightly too much, some of it was still lying on bottom of the baking dish in the end. Slight decrease there, and this is way to go! -
These were very yummy. I used olive oil, no butter. I used a nonstick roasting pan, but the balsamic did stick and burn a lot. The flavor was still really good though.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
