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Ingredients
- 1 lb. small red potatoes
- 1 lb. small white creamer potatoes or yukon golds
- 1 lb. sweet potatoes
- 2-3 tbsp. olive oil
- 1 medium red onion
- 1 tbsp. butter
- 1/2 c. balsamic-glazed caramelized onions
- 1 bunch scallions
- s&p
Preparation
Step 1
Pre-heat your oven to 450.
Chop all the potatoes into roughly equal, bite-size chunks. Toss with the olive oil, salt and pepper. Roast until potatoes are tender and have started to brown up a bit, approx. 20-25 minutes.
While, the potatoes are roasting, prep the caramelized onions. Prep the red onion as well: thinly slice the onion into half-moons, melt the butter over medium heat, and cook the onions until they are limp and translucent but NOT browning. Chop the scallions as well.
When the potatoes are done, toss them with all the onions. Adjust seasoning. Can be served hot or at room temperature.