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Patate al Forno con Aceto Balsamico e Timo
Potatoes Baked with Balsamic Vinegar and Thyme
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Rose Gray and Ruth Rogers
Published 1995
Ingredients
1.3 kg 3 lb 675 g
Method
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.
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