Roasted Potatoes and Cipollini Onions
These salty, creamy potatoes make a wonderful side to a grilled steak. Use the leftovers in a hash for breakfast the next morning. This recipe makes 4 servings.
PREP TIME: 10 minutes
COOK TIME: 1 hours 0 minutes
1 1/2 pounds small potatoes, washed and dried
1 pound cipollini onions onions, peeled (see cook’s note below)
3 tablespoons olive oil
3 slices center-cut bacon, chopped
Leaves from 3 sprigs fresh thyme
Salt and pepper, to taste
Preheat your oven to 375F. Toss potatoes, onions and bacon with oil. Season with salt and pepper. Arrange in a single layer in a glass or ceramic baking dish. Roast for 45 minutes - 1 hour or until the potatoes are fork-tender. Remove from oven and garnish with thyme leaves before serving.
Cooks note: to peel cipollini onions, heat a pot of water to boiling. Slice root ends off of each onion with a sharp knife. Drop onions into water and blanche for 30 seconds. Remove from water immediately with a slotted spoon and drop into an ice bath for a few minutes to halt the cooking process. Drain onions and peel the skins off with your hands.