Potatoes and Onions Roasted with Rosemary and Sage – Serve with Red Blend
Ingredients
8 small gold potatoes
8 pearl onions, peeled
2 Tbsp. balsamic vinegar
1 Tbsp. butter, melted
Kosher salt and freshly ground pepper
2 sprigs fresh rosemary
2 sprigs fresh sage
Directions
Preheat oven to 350*F. Peel a 1/4 Strip around the center of each potato. Put the potatoes and onions in a baking dish with a d. Combine the vinegar and butter in a small bowl and pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat evenly. Nestle the herb sprigs among the potatoes and cover. Bake until the potatoes are tender, about 1 hour, turning every 20 minutes. Serve hot.
