Title: Saute Spuds W/balsamic Vinegar, Baby Tomatoes & Rosemary
Categories: Vegetable Side
Yield: 4 Servings
| 1 1/2 | kg | Potatoes |
| 1/2 | c | Olive oil |
| 2 | | Red onions,peeled |
| 1/2 | c | Balsamic vinegar |
| 1/2 | pt | Cherry tomatoes |
| | | Sprigs of fresh rosemary |
Preheat oven to 200C. Wash potatoes well. Dry and leave the skins on. Cut
the potatoes through the middle horizontally. Dry the surface of the
potatoes. Slash the cut surface of the potatoes in a crisscross fashion.
Pour the olive oil into a baking dish that just holds the potatoes. A thin
cover of oil should coat the bottom of the dish. Place the potatoes cut
side down in the oil. Cut each onion into eighths with the root end holding
the onion together. Toss the onions on top of the potatoes. Pour on the
balsamic vinegar. Place the dish in the oven and roast the potatoes
undisturbed for 35 mins. Add in the cherry tomatoes. Do not disturb the
potatoes. Continue to cook until the potatoes are tender, crisp and remove
easily form the pan. Arange the potatoes, onions and tomatoes in a serving
dish. Spoon over a little pan juice if desired. Garnish with springs of
fresh rosemary. Serve with grilled or roasted meats. From: Cuisine NZ July
94 Posted by: Joell Abbott 7/94