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Add a photoThis is a tasty side dish to the Pork Tenderloin with Spinach and Mushroom that I entered.
Ingredients
- 2 small red onions
- 2 pounds very small red potatoes cut in half (about 20)
- 3 Tbsp olive oil
- 3 Tbsp sherry vinegar
- 3 Tbsp fresh thyme leaves
- Kosher salt and fresh ground pepper
Directions
- Heat over to 425F with rack in middle.
- Trim ends of onion, leaving core together. Cut in half, then cut each half into 4 wedges.
- In a med bowl, combine the onions, potato halves, olive oil, and sherry vinegar. Season with salt and pepper. Toss to coat. Spread onto a large rimmed baking sheet in a single layer. Place potato halfs cut side down.
- Roast unil the cut sides are crusty and brown, abotu 35-40 minutes. Turn the potatoes and onions with a spatula. Sprinkle the thyme leaves over the potatoes and return to the oven and roast another 5 minutes. Taste and season with more salt if needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 178 | |
| Calories from Fat 62 | 35% |
| Total Fat 7.08g | 9% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 730mg | 21% |
| Total Carbs 26.86g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.43g | 2% |
| Protein 3.21g | 5% |
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