Hot Roasted Potato and Onion Salad Time: 60 minutes
These don't get crispy, the sauce keeps them tender and moist. It will start to caramelize just as the potatoes are done, adding a complex spicy, tart-sweet flavor that is perfect with grilled meats for early fall dinners.
2 medium potatoes, 5 - 6 oz each (175gr each)
1 red onion
1 tbs Dijon-style mustard
2 tbs white Balsamic vinegar
2 tbs olive oil
1/2 tsp dried rosemary
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Slice onions in half, then each half into fourths, vertically, so you have wedges. Put the mustard, vinegar and oil into a bowl and whisk well. Add potatoes and onions and toss to coat. Put into a small baking dish, just large enough to hole everything in a single layer, and bake, uncovered, 400F (200C) for 30 minutes. Remove, stir and bake for 20 - 25 minutes longer, until done and sauce is starting to caramelize. Remove and serve.
Cooking for Two? Or more?
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