This rustic yet refined side dish highlights the natural sweetness of roasted fingerling potatoes, caramelized onions, and mellow garlic brought together by a tangy balsamic glaze. The leeks and red onions add layers of flavor and color, while the balsamic reduction gives everything a glossy finish and a touch of acidity. It’s a simple but elegant dish that pairs beautifully with roasted meats, grilled fish, or a spring salad — a perfect example of Chef Owen Snyder’s balance between comfort and sophistication.
INGREDIENTS:
10-12 fingerling potatoes
1/2 cup whole garlic cloves
2 large leeks, well cleaned and cut into 1-inch pieces, diagonally
2 large red onions, cut in half, and sliced
1/2 cup balsamic vinegar
2 tablespoons canola or olive oil
METHOD:
Preheat oven to 350°F.
Place potatoes and garlic cloves on a roasting pan and bake for 20 minutes, or until just soft but not mushy. Remove from oven and set aside.
Dredge the leaks and red onions in balsamic vinegar.
In a large sauté pan, heat oil until hot and add leeks and onions. Sauté vegetables until al dente.
In a large bowl, toss roasted potatoes, garlic, and leek-onion mixture to combine. Add more balsamic, if desired.
SOURCE: Recipe courtesy of Chef Owen Snyder
