Ingredients
3 Pounds Baby Potatoes
1 Red Onion
1/4 cup Butter Olive Oil
6 Fresh Sage Leaves, Finely Chopped
1/2 to 3/4 Cup Juniper Balsamic Vinegar
Salt & Pepper to taste
Fresh Parsley To Garnish
Directions
1. Preheat the oven to 400 degrees F.
Quarter the potatoes and thinly slice the onions, about 1/4 inch thick.
2. Add the Butter olive oil to a heavy skillet, once hot add the potatoes and onions, turning until everything is well coated. Cook, turning over occasionally until both the potatoes and onions have begun to take on a golden color, between 10 -15 minutes.
3. Season with salt and pepper, and mix in the fresh sage leaves and half the vinegar.
4. Place in an ovenproof dish and bake covered for 20 minutes. Remove the cover and add the remaining vinegar, and cook for another 20-30 minutes or until the potatoes are tender when pierced with a fork.
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