5 Ingredients or Fewer

Chez Panisse's Potatoes and Onions Roasted with Vinegar and Thyme

by:
March 12, 2013
4
2 Ratings
Chez Panisse's Potatoes and Onions Roasted with Vinegar and Thyme
Photo by Bobbi Lin
  • Serves 4
Author Notes

This recipe is one of the first recipes I ever cooked using the new potatoes from my garden. I used Russian Banana's and boy did it make them shine. I still use this recipe often. It is a standard, it's easy and delicious with all kinds of other dishes. —thirschfeld

What You'll Need
Ingredients
  • 6 to 8 cippolini or pearl onions, peeled and trimmed, root left intact to hold it together
  • 12 to 16 fingerling potatoes, scrubbed and rinsed
  • 3 to 6 garlic cloves, peeled, the number depends on their size and if they are large cut them in half
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons balsamic vinegar
  • 2 bay leaves
  • 10 or so sprigs of thyme
  • Kosher salt and fresh ground black pepper
Directions
  1. Heat the oven to 325? F. In a mixing bowl toss the potatoes, garlic and onions with the softened butter making sure to give them all a good coating. Season them with salt and pepper.
  2. Place them into a oven proof gratin dish and top them with the thyme and bay leaves. Add the balsamic and cover tightly with foil,
  3. Bake the potatoes for 2 hours. Every thirty minutes remove the foil, stir to coat, then put the foil back on and continue to bake until the everything is dark and mysterious from the balsamic glaze. Serve.
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  • dennisbrennan
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7 Reviews

cpc
cpc April 6, 2015
This might be my new go to holiday potato recipe. It goes together quickly and is pretty low maintenance while you work on the rest of the meal. Easy to scale up. I think next time I'll try frozen pearl onions to speed things up a bit but other than that, the recipe is perfect just the way it is.
 
dennisbrennan
dennisbrennan January 1, 2015
Someone should get reined in in this Food52 oligarchy. thirschfeld's recipe is interesting, but if I use the Print icon to get an uncluttered copy to work with, I'm confronted by a (dreaded) Facebook page. It insists that I sign on to Facebook for some reason and if I am not a "member" then I should sign up for one. Well f**k you Facebook and the same to whoever arranged that the Food52 print page address gets automatically high jacked to Facebook. I am not a "member" of the Facebook cult and never will be.
 
Whats4Dinner
Whats4Dinner April 9, 2013
Do you think I could use frozen pearl onions? They're so much easier and a time saver. If so, how/would you adjust the baking time? Maybe add the onions later if they're thawed?
 
Elaine P.
Elaine P. March 17, 2013
Interesting combination of flavors. Can't wait to try it this week.
 
AntoniaJames
AntoniaJames March 12, 2013
Love it! I've been known to use all of these ingredients together in a pan with a roast chicken. Have never thought to cook them separately as a standalone dish. This is definitely going into the "must try" collection. ;o)
 
nannydeb
nannydeb March 12, 2013
Saved, printed, drooled over.
 
Nataleelee
Nataleelee March 12, 2013
Sorry - I noticed that there is no measurement for the balsamic!