55mins
2 tbsp olive oil
750g Scotty Brand Ayrshire or baby potatoes, cut into evenly sized chunks about 3cm
2 medium red onions, halved then each half cut into three
2 tbsp balsamic vinegar
A generous pinch of sea salt and freshly ground black pepper
2-3 sprigs of fresh rosemary
Preheat your oven to 200oC / 400oF/Gas mark 6.
In a large bowl, toss the chopped potatoes and onions gently with the olive oil and salt and pepper so that everything is nicely coated.
Tip onto a roasting tray, making sure the potatoes and onions are in a single layer, then put into the preheated oven.
After 20 minutes add the balsamic vinegar to the hot potatoes. Give everything a check and a bit of a shoogle to make sure things are cooking evenly and not sticking.
5 minutes before they're ready add the fresh rosemary. This way the rosemary will be warm enough to release it's essential oils for flavour without burning.
Serve immediately.
Keeps for up to three days in the fridge!
