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Ingredients
- 1 1/2 pound pommes Parisienne
- 2 small red onions
- 1 large garlic clove (or 2 medium)
- 9 oz cherry tomatoes
- 3 tbsp extra-virgin olive oil
- 1 ,5 tbsp balsamic vinegar
- few sprigs thyme
- coarse sea-salt
- black pepper
Details
Servings 1
Adapted from kayotic.nl
Preparation
Step 1
I served these with codfish and didn’t want any flavours to clash, so I stuck to 1 1/2 tbsp balsamic. Serving meat or poultry that can stand up to more balsamic? Go wild and increase the amount.
Let’s start with a ‘marinade’ that will coat the potatoes and tomatoes.
Peel the onions and cut a 1/2” slice from one of the onions. Coarsely chop it and add it to a food processor.
Add the garlic and about 2 tsp fresh thyme leaves.
Pour in 1 1/2 tbsp oil and the balsamic vinegar.
Pulse until the onion is finely chopped and everything is mixed well. Stir in the remaining oil to loosen it up.
Turn the onions into wedges and put them in a casserole along with the potatoes.
Add those pretty little red bombs.
Pour in the marinade.
The only thing you need to mix this up well is clean hands. Sprinkle generously with sea salt and black pepper.
Top with a few thyme sprigs here and there.
Put the casserole in a preheated oven and bake at 200Cº (400Fº) for 40 to 45 minutes, until the potatoes are tender and the cherry tomatoes are bursting.
It looks so beautiful and rustic!
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