Balsamic-Baked Onions and Potatoes with Roast Pork

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My family loves this dish! We often make the potatoes with other main dishes because we enjoy them so much. Rustic and delicious.

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This is ABSOLUTELY delicious. The pork turned out SO tender and the potatoes were crispy and flavorful. I am not a big fan of pork and I actually enjoyed this dish A LOT. :"

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I followed the recipe to a T but the potatoes were soaked in vinegar and just AWFUL! They never turned crispy and just "sat" in the vinegar and looked an ugly color. We threw them in the pond in our backyard to feed the critters. I can't help but wonder what I did wrong. Thank goodness we made a side of stuffed zuchinni that complimented the pork. The pork was delicious but we didn't have many juices. I made the pork in a glass roasting pan so I couldn't cook the brown drippings in the pan (I shattered a glass pan on top of the stove doing that one time. What kind of pan do you recommend? I used a little white wine and blended all the vegetables and mangaged to get a tasty glaze. What did I do wrong with the potatoes? They were just awful!

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The pork was a home run! instead of straining the vegetables/herbs after cooking the pork, we pureed in and made a thicker sauce out of it which we highly recommend. The potatoes were good but we wished they were most crispy. We thought we should have taken the potatoes out 10 minutes earlier, taken away the onions and garlic and whatever liquid we take and puree that as well. Will try that next time. We will definitely make again and are new lovers of pork roasts on a Tuesday night!!!

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I made the potatoes only- used vidalia onions instead of red, and heated the pan in the oven, not on the stovetop. I added 10 minutes to the cooking time to get the potatoes cooked and crisp. The dish was really good, made the house smell good and earned me some compliments. The flavor reminds me of some of my favorite german dishes, because the vinegar gives the potatoes a mild tartness.

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Do not be afraid of this recipie. I lost it and searched for an hour to find it again. I like it as leftover for the next morning hash. I put it in a cast iron frying pan, get it hot,and use a laddle to make pockets for eggs. Crack an egg in each pocket and bake at 350 for about 15 minutes or until the egg is cooked.

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This recipe is amazing! the pork is so moist and delicious. The balsamic potatoes are very good and dont skimp on the balsamic its well worth using alot

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I have made these three times now and although they turned out best the first time, they were still absolutely fantastic! My boyfriends favorite potatoes now. The first time I put them on a deep cookie sheet and they caramelized and were awesome. Both times after that I used an aluminum 13 x 9 baking pan. I had to turn the heat up to 500 and bake for over an hour. My suggestion, use a deep cookie sheet.

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I really liked the flavor of the potatoes and onions but found that I needed to cook it at a much higher temperature to get the vinegar to carmelize. Next time I might try doing it on broil and leaving the skin on to see if I can get the potatoes to crisp up.