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If you're looking for a simple yet stunning side dish that’s sure to impress, these Balsamic Glazed Potatoes and Onions are the perfect choice. This recipe is all about the balance of flavors: the creamy, tender Yukon Gold potatoes, the sweet, caramelized onions, and the rich tang of balsamic vinegar. It's a dish that's comforting and sophisticated, ideal for a cozy weeknight dinner or as a show-stopping accompaniment to your holiday table. The addition of fresh rosemary gives it an aromatic touch that brings everything together beautifully.
The best part? It’s incredibly easy to make. After a quick blanching and a toss in a simple balsamic and butter glaze, the potatoes and onions are baked to perfection, with the flavors deepening as they cook. With just a few ingredients and minimal prep time, you’ll have a side dish that feels like it took hours to create. Whether you're pairing it with a juicy roast or serving it as a vegetarian main, this dish is sure to become a new favorite. Let’s dive into the recipe!
Balsamic Glazed Potatoes and Onions
Recipe Type:
Appetizer
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Servings:
6
Ingredients
- 1 lb. pearl onions
- 1 lb. small (about 1” in diameter) Yukon Gold potatoes,unpeeled and scrubbed
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 2 rosemary sprigs, plus more for garnish
Instructions
- In a large pot of salted boiling water, blanch the onions for 1-2 minutes. Drain in a colander and rinse with cold water. When cool to the touch, peel the onions by trimming away the root end from each onion and slipping off the skin.
- Preheat the oven to 350°F. Put the potatoes and onions in a baking dish large enough to hold them in a single layer. In a small bowl, combine the vinegar and butter and pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat evenly. Nestle the 2 rosemary sprigs among the potatoes and cover with a lid or aluminum foil. Bake, turning every 20 minutes, until the potatoes are tender, about 1 hour. Remove aluminum foil for the last 20 minutes.
- To serve, divide among 6 small bowls or plates, garnish each with a rosemary sprig.
The Perfect Pairings with Kendall-Jackson
To take this dish to the next level, I recommend pairing it with a wine from Kendall-Jackson’s Vintner’s Reserve collection. The Vintner’s Reserve Pinot Noir is a beautiful match for these balsamic glazed potatoes and onions. The wine’s bright acidity and smooth, fruity flavors of cherry and raspberry complement the sweet tanginess of the balsamic glaze, while the subtle earthy undertones of the Pinot Noir enhance the savory notes of the roasted potatoes and onions. It’s a pairing that feels effortless yet sophisticated, elevating your meal to something truly special. Whether you’re enjoying this dish as a side or as the main event, the Pinot Noir is the perfect wine to bring everything together. Cheers to great food and even better wine!
