Roasted Balsamic Potatoes
Patate al Forno con Aceto Balsamico ~ A vegetable dish that is great with grilled sausages, or a nice roasted chicken or breast of veal. This is an easy recipe that has a complex, unique flavor that is addictive. Do not use an expensive aged balsamic for this recipe, as a basic inexpensive grocery store brand will work just fine. After creating this recipe once, your family will be asking for it repeatedly! You can either use a smaller pan and pile the potato pieces on top of each other which will keep them tender and moist, or spread them out a bit in a larger pan for baking which will allow the top to crisp while underneath the bottom stays moist. Both methods are delicious!
Serves 4 to 6
by Deborah Mele
3 Pounds Potatoes
1 Pound Red Onions
1 Cup Butter
Salt & Pepper To Taste
6 Fresh Sage Leaves, Finely Chopped
1/2 to 3/4 Cup Balsamic Vinegar
Fresh Parsley To Garnish
Preheat the oven to 400 degrees F. Slice both the potatoes and onions thinly, about 1/4 inch thick. Melt the butter in a heavy skillet and add the potatoes and onions to it. Turn until everything is well coated. Cook, turning over occasionally until both the potatoes and onions have begun to take on a golden color, between 10 -15 minutes. Season with salt and pepper, and mix in the fresh sage leaves and half the vinegar.
Place in an ovenproof dish and bake covered for 20 minutes. Remove the cover and add the remaining vinegar, and cook for another 20-30 minutes or until the potatoes are tender when pierced with a fork.