Balsamic-Baked Onions And Potatoes (Jamie Oliver) - cooking recipe

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

Preparation

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.