3 pounds medium red potatoes
1 1/2 pounds medium red onions (approximately same size as potatoes)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon chopped fresh sage or 1 teaspoon, dried
3 tablespoons vegetable oil
3 tablespoons melted unsalted butter
1/2 cup Balsamic vinegar
1/2 cup chopped Italian parsley
How to make this recipe:
Preheat oven to 425 degrees F. Cut potatoes in half and then cut each half into three equal sized wedges. Cut onions in half lengthwise and then cut each half into three equal sized wedges.
In a large bowl, toss potatoes, onions, salt, pepper, sage, oil and butter. Spread mixture in a greased shallow roasting pan (a jelly roll pan is perfect). Make sure that mixture is in one layer. Roast about 25 minutes or until potatoes are beginning to brown. Add vinegar to vegetables and stir well to combine.
Place back in oven and roast another eight minutes or until vinegar becomes bubbly and slightly thickened. Let cool slightly and remove to a serving dish. Sprinkle with parsley. Serve warm or at room temperature. Serves 8.
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