Roasted Potatoes and Pearl Onions
- 1-½ cup Pearl Onions
- 1-½ pound Baby Boomer Potatoes
- ¼ cups Olive Oil or Canola oil
- 4 ounces, weight Thick Cut Bacon
- 2 cloves Garlic, Minced
- 3 Tablespoons Sherry Wine Vinegar
- 3 Tablespoons Fresh Thyme, Minced
- 1 teaspoon Salt
- 1 teaspoon Pepper
1. Preheat the oven to 400ºF. Bring a small saucepan of water to a boil.
2. Place pearl onions in the boiling water and boil for 2-3 minutes. Drain and rinse under cool water. When onions are cool enough to touch, remove outer skins of onions. Cut off root and stem ends. Set aside.
3. Spray a large, rimmed sheet pan with nonstick spray.
4. Place potatoes on the sheet pan and drizzle with 2 tablespoons olive oil. Put the sheet pan into the oven.
5. Set timer for 10 minutes. After 10 minutes, add the pearl onions. Return sheet pan to the oven and cook for another 20-30 minutes or until potatoes are easily pierced with a knife and onions are tender.
6. While potatoes and onions are cooking, cook bacon in a large saute pan until browned and crisp.
7. Remove bacon from the pan. Set aside. When the potatoes and onions are done, remove from the oven.
8. Reheat the bacon drippings over medium high heat. Add the garlic and saute for 4 minutes or until the garlic is soft. Add the sherry wine vinegar; reduce heat to medium and add the potatoes and onions and the remaining 2 tablespoons olive oil. Stir until potatoes and onions are coated with vinegar/oil dressing. Stir in the remaining bacon and the thyme. Season with salt and pepper. Serve.