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, sliced
1/2 cup balsamic vinegar
2 tablespoons canola or olive oil
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