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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 degrees F. | 2. 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. | 3. Get a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. | 4. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. | 5. Add the potatoes and toss them in all the flavors. | 6. Add the onions and all the balsamic vinegar and season with salt and pepper. | 7. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. | 8. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3 1/2		peeled quartered	-	-	-	-
olive oil				-	-	-	-
butter	7	ounces	cubed	1131.165	51.9741	35.3439	95.256
rosemary	1	bunch	chopped used	-	-	-	-
bulb garlic	1		quartered smashed	-	-	-	-
red onion	5		peeled quartered	-	-	-	-
cheap balsamic vinegar	1 1/2	1/2		-	-	-	-
sea salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.