Roasted Potatoes with Pearl Onions and Sherry Vinegar
Modified from A Communal Table.- Ingredients:
- 11/2 lbs. tiny potatoes (or Yukon gold potatoes cut into 1 inch pieces)
- 1 1/2 cups white pearl onions
- 1 shallot, minced
- 2 garlic cloves, minced
- 3 Tbsp. fresh thyme, minced
- 1/4 cup olive oil
- 3 Tbsp. sherry wine vinegar
- Smoked salt
- Pepper
Preheat the oven to 400 degrees, Bring a small saucepan of water to a boil.
Place pearl onions in the boiling water and boil for 2 - 3 minutes. Drain and rinse under cool water. When onions are cool enough to touch, remove outer skins of onions. Cut off root and stem ends. Set aside.
Spray a large, rimmed sheet pan with non stick spray. Place potatoes on sheet pan and drizzle with 2 Tbsp. olive oil. Put sheet pan into the oven.
Set timer for 10 minutes. After 10 minutes add the pearl onions. Return sheet pan to the oven and cook for another 20 - 30 minutes or until potatoes are easily pierced with a knife and onions are tender. When the potatoes and onions are done, remove from the oven.
Heat remaining olive oil in a pan over medium high heat. Add the shallots and garlic and saute for 4 minutes or until the shallots are soft. Add the sherry wine vinegar - reduce heat to medium and add the potatoes and onions. Stir until potatoes and onions are coated with vinegar/oil dressing. Stir in the thyme. Season with salt and pepper. Serve.