Balsamic Roasted Potatoes

Instructions

Preheat the oven to 325°F (163°C).

To a large saucepan, add the potatoes. Cover with water and add 1 teaspoon of salt. Place over a high heat, bring to a boil, then add the garlic cloves and boil for 2 minutes. Drain the potatoes and the garlic in a colander, and leave to cool to room temperature.

Heat a large non-stick skillet over medium heat. Reduce the heat to low and add the butter, onions, and pancetta. Cook until the onions have softened, 10 to 15 minutes.

Add the balsamic vinegar and thyme, increase the heat and cook until syrupy, 2 to 3 minutes. Remove from the heat and dump the mixture into a large bowl.

Add the blanched potatoes and garlic to the bowl, season with salt and pepper and mix well.

Coat the base of a roasting pan with the oil. Tip in the potato mixture and roast for 15 minutes. Give the pan a shake so that the balsamic and butter coats the potatoes and onions. Continue roasting, stirring occasionally, until the potatoes are tender and everything is beginning to caramelize, 15 to 20 minutes more.

Remove the roasting pan from the oven and, using a spoon, toss the potatoes around the pan to soak up all the juices. Taste and adjust seasoning, if needed. Serve immediately.

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