Baked balsamic potatoes

Ingredients for 6 servings:

• 1 ½ kg potato(s), waxy
• 200 g butter, diced
• 5 m.-sized onion(s), red, halved or better quartered
• 350 ml Balsamic vinegar, red, simple
• 1 bulb(s) garlic, quartered or crushed
• 1 bunch rosemary, fresh, leaves picked and chopped
• Sea salt and black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 5 minutes

Pre-cook the potatoes in boiling salted water for about five minutes and drain. Return the potatoes to the pot and shake them back and forth on the stovetop to evaporate any remaining moisture. You can peel the potatoes or leave them in the skin, whichever you prefer. Quarter the potatoes and set aside. Preheat the oven to 200°C (top/bottom heat). Heat a little olive oil in a large roasting pan, then add the butter, rosemary, and garlic. Add the potatoes and mix everything together. Add the onions and all the balsamic vinegar, season with salt and pepper, and simmer on the stovetop for five minutes to reduce the balsamic vinegar slightly. Place the roasting pan in the upper part of the oven and roast the potatoes for 50 minutes, until they are nice and crispy and caramelized to a dark brown. Stir the onions and potatoes well halfway through the cooking time. Note: It is important that the potatoes are pre-cooked a little, as this allows them to absorb the balsamic vinegar better.