Baked Potatoes in Balsamic Vinegar (Patate al Forno con Aceto Balsamico)
6 servings
45 minutes
Baked potatoes in balsamic vinegar (Patate al Forno con Aceto Balsamico) are a true embodiment of Italian gastronomy, where simple ingredients transform into an exquisite masterpiece. This recipe originates from Italian villages, where cooking has always been closely linked to natural products and a love for traditions. The rich flavor of caramelized onions combined with the tenderness of baked potatoes unfolds under the refined notes of balsamic vinegar and fresh sage. The dish achieves a delightful balance of sweetness and acidity, making it an ideal side for meat or a standalone warm treat. It beautifully complements family dinners or festive gatherings, bringing warmth and the atmosphere of a true Italian meal.
1
Preheat the oven to 200 degrees.
2
Without peeling, slice the potatoes into thin rounds. Cut the onion into thin rings.
- Potato: 1.5 kg
- Red onion: 500 g
3
Melt butter in a large skillet and add potatoes and onions. Mix well and cook, stirring gently, until the potatoes and onions are browned on both sides, about 10-15 minutes. Season with salt and pepper, and add chopped sage leaves and half of the balsamic vinegar.
- Butter: 240 g
- Potato: 1.5 kg
- Red onion: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Sage leaves: 6 pieces
- Balsamic vinegar: 0.8 glass
4
Transfer to a fireproof dish, cover, and bake for about 20 minutes. Remove the lid, drizzle with vinegar, and bake uncovered for another 20-30 minutes until the potatoes are tender.
- Balsamic vinegar: 0.8 glass