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Heat oven to 350 F. Place potatoes cut side down in a baking dish just big enough to hold them. Sprinkle chopped onion over top. Pour melted butter and vinegar over potatoes; season with salt and pepper. Tuck sprigs of lemon thyme around potatoes. Cover dish with aluminum foil and bake for 2 hours, turning potatoes over during last half hour to coat with butter and vinegar. Potatoes and bits of onion will be a deep golden brown. Makes 4 servings.
The balsamic vinegar is a brilliant touch to the roasted potatoes. This recipe is from Alice Kruger the food editor for the Winnipeg Free Press.
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