Mini Potatoes with Caramelized Red Onions & Balsamic Vinegar
Prep time: 10min
Total time: 30min
Serves 8
2.2 lbs
mini red potatoes, sliced in half
1 kg
1 tbsp
Pure Olive Oil
15 mL
1/2 cup
sliced red onion
125 mL
1/4 tsp
each salt and pepper
1 mL
3 tbsp
Aged Balsamic Vinegar of Modena
45 mL
2 tbsp
chopped Fresh Dill
30 mL
calories
110
fat
2 g
carbs
22 g
protein
2 g
fibre
3 g
sodium
80 mg
potassium
10 mg
Directions
-
Place potatoes in a large saucepan and cover with cold salted water. Boil for 10 to 12 min. or until fork tender. Meanwhile, in a large high-sided skillet, heat oil on medium heat. Add onions and sauté for 10 to 12 min. or until they begin to turn golden brown (caramelize).
-
Drain potatoes thoroughly and add to skillet. Season with salt and pepper, drizzle with balsamic vinegar and toss gently over low heat until just combined. Serve garnished with fresh dill.
