Patate al Forno con Aceto Balsamico e Timo

Name: Patate al Forno con Aceto Balsamico e Timo (Potatoes Baked with Balsamic Vinegar and Thyme)
Yield: Serves 6
Cuisine: Italian
Ingredients: 675 g (1.½ lb) red onions; 1.3 kg (3 lb) Roseval, or similar yellow waxy potatoes, peeled; sea salt and freshly ground black pepper; 225 g (8 oz) butter; 1.3 kg (3 lb) Roseval, or similar yellow waxy potatoes, peeled; sea salt and freshly ground black pepper; 1 large bunch fresh thyme; 150-175 g (5-6 oz) balsamic vinegar

Potatoes Baked with Balsamic Vinegar and Thyme

Preparation info

Serves
6

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

1.3 kg (3 lb) Roseval, or similar yellow waxy potatoes, peeled
675 g (

Europe
Italy
Side dish
Mediterranean
Gluten-free
Vegetarian

Method

Preheat the oven to 200°C/400°F/Gas 6.

Slice the potatoes lengthways to a thickness of about 1 cm (½ in). Trim the root ends of the onions taking care not to cut them off completely (you want the eventual slices to be held together by the root ends) and cut off the other ends.