Dec 2, 2013

Balsamic Roasted Potatoes & Tomatoes

Balsamic Roasted Potatoes & Tomatoes

One side-dish to rule them all.

Why stick to simple roasted potatoes when you can add so much more color and flavour? I’m a sucker for roasted potatoes. But combine them with sweet roasted cherry tomatoes and a splash of balsamic vinegar and you have my heart forever. It reminds of this amazing dish!

This is a really simple dish that you put together in mere minutes and the oven will do the rest for you. Pairs with just about anything you can think of and then some.

Before someone asks: the gorgeous, trendy casserole with matching table protector comes from my friends at Fonq!

 
Ingredients:

1 1/2 pound pommes Parisienne
2 small red onions
1 large garlic clove (or 2 medium)
9 oz cherry tomatoes
3 tbsp extra-virgin olive oil
1,5 tbsp balsamic vinegar
few sprigs thyme
coarse sea-salt
black pepper

 
Directions:

I served these with codfish and didn’t want any flavours to clash, so I stuck to 1 1/2 tbsp balsamic. Serving meat or poultry that can stand up to more balsamic? Go wild and increase the amount.
 

Let’s start with a ‘marinade’ that will coat the potatoes and tomatoes.

Peel the onions and cut a 1/2” slice from one of the onions. Coarsely chop it and add it to a food processor.
Balsamic Roasted Potatoes & Tomatoes

Add the garlic and about 2 tsp fresh thyme leaves.
Balsamic Roasted Potatoes & Tomatoes

Pour in 1 1/2 tbsp oil and the balsamic vinegar.
Balsamic Roasted Potatoes & Tomatoes

Pulse until the onion is finely chopped and everything is mixed well. Stir in the remaining oil to loosen it up.
Balsamic Roasted Potatoes & Tomatoes

Turn the onions into wedges and put them in a casserole along with the potatoes.
Balsamic Roasted Potatoes & Tomatoes

Add those pretty little red bombs.
Balsamic Roasted Potatoes & Tomatoes

Pour in the marinade.
Balsamic Roasted Potatoes & Tomatoes

The only thing you need to mix this up well is clean hands. Sprinkle generously with sea salt and black pepper.
Balsamic Roasted Potatoes & Tomatoes

Top with a few thyme sprigs here and there.
Balsamic Roasted Potatoes & Tomatoes

 
Put the casserole in a preheated oven and bake at 200Cº (400Fº) for 40 to 45 minutes, until the potatoes are tender and the cherry tomatoes are bursting.
 

It looks so beautiful and rustic!
Balsamic Roasted Potatoes & Tomatoes

Balsamic Roasted Potatoes & Tomatoes
Ingredients
    1 1/2 pound pommes Parisienne
    2 small red onions
    1 large garlic clove (or 2 medium)
    9 oz cherry tomatoes
    3 tbsp extra-virgin olive oil
    1,5 tbsp balsamic vinegar
    few sprigs thyme
    coarse sea-salt
    black pepper

Directions
    Peel the onions and cut a 1/2” slice from one of the onions. Coarsely chop it and add it to a food processor. Add the garlic and about 2 tsp fresh thyme leaves. Pour in 1 1/2 tbsp oil and the balsamic vinegar and pulse until the onions are finely chopped. Stir in the remaining oil to loosen it up.

    Feel free to add more balsamic if you’re serving this with meat or poultry that can stand up to the flavor!

    Turn the onions into wedges and put them in a casserole along with the potatoes and tomatoes and pour in the marinade. Mix up with your hands and season with salt and pepper to taste. Top with a few thyme sprigs here and there. Put the casserole in a preheated oven and bake at 200Cº (400Fº) for 40 to 45 minutes, until the potatoes are tender and the cherry tomatoes are bursting.

Meal type: Side-dish
Servings: 4
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