Ingredients

The following ingredients have 6 Servings
  • 3 1/2 pounds medium-sized Yukon Gold potatoes, (unpeeled and quartered)
  • Several sprigs rosemary, (fresh, leaves picked off and chopped)
  • 10 large garlic (cloves, smashed and skins removed)
  • 5 red onions, (peeled and quartered)
  • Coarse salt (or sea salt and freshly-ground black pepper)
  • Olive oil
  • Balsamic Vinegar ((good quality))

Instruction

  • Preheat oven to 350 degrees F.  Line a roasting pan with non-stick aluminum foil.
  • Place prepared potatoes, rosemary, garlic, red onions, salt, and pepper on the roasting pan.  Drizzle with some olive oil (just enough to coat the vegetables); mix well.
  • Drizzle with balsamic vinegar (at least 1/2 cup but may add additional balsamic vinegar, if prefer).
  • Bake approximately 1 hour.  After 1 hour, check for doneness.  At this point, check the taste of the vegetables and drizzle a little more balsamic vinegar over the top just prior to serving.  Remove from oven.
  • Transfer to a serving platter.
  • Makes 6 servings.