We’ve been trying to change up our potatoes and especially liked these balsamic and red onion roasties by Theo Randall.
Balsamic-roasted potatoes with red onion – serves as a side
- 800g potatoes, peeled and cut into 3cm pieces
- 6 cloves of garlic, unpeeled
- 75g unsalted butter
- 100ml balsamic vinegar
- 1 tbsp thyme leaves
- 1 tbsp olive oil
Heat the oven to 200C.
Put the potatoes into a large pan, cover with water, and add 1 tsp of salt. Place over a high heat and bring to the boil, then add the garlic cloves and boil for 2 minutes. Drain the potatoes and garlic and leave to cool to room temperature.
Heat a large non-stick frying pan on a medium heat. Reduce the heat to low and add the butter and onions. Cook for 10 minutes on a low heat or until the onions have softened. Add the balsamic vinegar and thyme, then increase the heat and cook for 2-3 minutes, or until syrupy. Transfer this mixture to a large bowl, add the potatoes and garlic and season with salt and pepper. Mix well.
Coat the base of large roasting tin with oil and tip the potatoe mixture in. Bake for about 30 minutes, giving the tin a shake halfway through, until nicely caramelized.
Toss the potatoes in the tin before transfering to a serving dish.
(Original recipe from The Italian Deli Cookbook by Theo Randall, Quadrille, 2021.)
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