Balsamic Baked Onions And Potatoes Jamie Oliver Recipes

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BALSAMIC POTATOES



Balsamic potatoes image

These spuds really are a phenomenon. They look dark and gnarly, and they're beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me - incredible things will happen.

Provided by Jamie Oliver

Categories     Sides     Christmas     Potato     Vegetable sides

Time 2h20m

Yield 10 as a side

Number Of Ingredients 8

2.5 kg Maris Piper potatoes
extra virgin olive oil
4 red onions
4 cloves of garlic
200 ml cheap balsamic vinegar
50 g unsalted butter
½ a bunch of fresh thyme (15g)
35 g rocket

Steps:

  • Preheat the oven to 180°C/350°F/gas 4.
  • Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
  • Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays.
  • Drizzle 2 tablespoons of oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
  • Meanwhile, peel and slice the onions and garlic. When the time's up on the potatoes, scatter over the onions and garlic, then pour over the balsamic.
  • Roast for 50 minutes to 1 hour, using a fish slice to carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and thyme leaves to the party for the last 10 minutes. In the spirit of this bonkers but genius dish, if you're in any doubt when you turn them that it's doing the right thing, just be brave and add an extra drizzle of balsamic, then return to the oven until gnarly and roasted.
  • Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I've even enjoyed it as a lovely lunch with a big old salad. Delicious.

Nutrition Facts : Calories 307 calories, Fat 7.2 g fat, SaturatedFat 2.8 g saturated fat, Protein 6.4 g protein, Carbohydrate 56.4 g carbohydrate, Sugar 12.6 g sugar, Sodium 0.3 g salt, Fiber 4.2 g fibre

BALSAMIC ROASTED ONIONS



Balsamic Roasted Onions image

Provided by Deen Brothers

Categories     cooking light     produce     vegetables

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 large Vidalia onions
Olive oil
2 clove s garlic
1/4 cup chicken stock
1/4 cup balsamic vinegar
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
2 tablespoons butter
Kosher salt and freshly ground black pepper

Steps:

  • Pre-heat oven to 350 degrees F.
  • Add olive oil to a large skillet over medium heat. Once hot, add the onions to the pan and lay them flat on their sides. Cook on each side for 3 to 4 minutes, or until browned, being careful as you flip them. Add chicken stock, balsamic vinegar, garlic, rosemary, and thyme to the pan. Add dots of butter around the pan. Turn the onions in the liquid so they are nice and coated.
  • Place the skillet in the oven and roast for 25 minutes, stirring on occasion so the onions don't stick to the pan. Roast until the onions are nice and soft and the balsamic is caramelized.

BALSAMIC-BAKED ONIONS AND POTATOES WITH ROAST PORK



Balsamic-Baked Onions and Potatoes with Roast Pork image

This dish has attitude - it uses a lot of balsamic vinegar but, trust me, it works really well! The onions and potatoes are baked in the vinegar, making them crispy, dark, sticky and sweet. I've chosen to serve them with roasted pork, but beef or lamb works just as well. I prefer red onions for their color and sweetness.

Provided by Jamie Oliver

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

3 1/2 pounds medium-sized waxy potatoes (all-purpose), peeled and quartered lengthwise
Olive oil
7 ounces butter, cubed
1 bunch fresh rosemary, leaves picked and chopped
1 whole bulb garlic, quartered or smashed
5 medium red onions, peeled and quartered
1 1/2 cups cheap balsamic vinegar
Sea salt and freshly ground black pepper
1 small bunch fresh rosemary, leaves picked and finely chopped
Salt and pepper
2 tablespoons freshly ground fennel seeds
One 3 1/2-pound boneless rolled pork loin, preferably free-range or organic, skin off, fat scored in a crisscross pattern
Olive oil
6 cloves garlic, crushed
1 medium red onion, peeled and quartered
2 stalks celery, trimmed and chopped
4 bay leaves
2 wine glasses white wine

Steps:

  • Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
  • To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.
  • Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)
  • Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
  • After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.

BALSAMIC ROASTED ONIONS AND POTATOES



Balsamic Roasted Onions and Potatoes image

Make and share this Balsamic Roasted Onions and Potatoes recipe from Food.com.

Provided by Lorac

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb red onion, peeled and sliced 1/2 inch thick
3 lbs potatoes, peeled and sliced 1/2 inch thick
1 cup butter
salt & freshly ground black pepper
6 fresh sage leaves, finely chopped
3/4 cup balsamic vinegar

Steps:

  • Preheat oven to 400°F.
  • Melt butter in a large skillet, add onions and potatoes and toss to coat.
  • Cook over medium heat, turning occasionally until vegetables are golden brown.
  • Season with salt and pepper, add sage and 1/2 the vinegar and mix.
  • Place in an ovenproof dish, cover and bake 20 minutes.
  • Add remaining vinegar, bake uncovered 20-30 minutes or until potatoes are tender.

Nutrition Facts : Calories 756.6, Fat 46.5, SaturatedFat 29.3, Cholesterol 122, Sodium 441.2, Carbohydrate 78.3, Fiber 9.4, Sugar 14.7, Protein 8.8

BALSAMIC-BAKED ONIONS AND POTATOES (JAMIE OLIVER)



Balsamic-Baked Onions and Potatoes (Jamie Oliver) image

From JAMIE AT HOME by Jamie Oliver. A must-try for all who love great spuds. Pair with roast pork, lamb or chicken. Jamie has this cooking on the top shelf of his oven while he does his roast pork underneath. I made this dish to accompany grilled lamb chops, so I baked it in the middle of the oven.

Provided by evelynathens

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 1/2 lbs medium waxy potatoes, peeled and quartered lengthwise (all purpose)
olive oil
7 ounces butter, cubed
1 bunch fresh rosemary, leaves picked and chopped (I used 1 1/2 tsps dried)
1 whole bulb of garlic, quartered and smashed
5 medium red onions, peeled and quartered
1 1/2 cups cheap balsamic vinegar
sea salt & freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
  • Get a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove.
  • When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic.
  • Add the potatoes and toss them in all the flavors.
  • Add the onions and all the balsamic vinegar and season with salt and pepper.
  • Cook for 5 minutes on the burner to reduce the balsamic vinegar a little.
  • Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.

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