Black Potatoes

A different way of getting potatoes on your plate - nice with roast, fish or to accompany a side salad. 

Ingredients:

Potatoes (enough for however many people will be eating)

Onion (how many depends on how many people will be eating - I would use 2 onions for 4 people then 3 for more than that.)

Oil - Olive, Canola, whatever you have

Balsamic Vinegar

Brown Sugar

Method:

1. Wash and chop up your potatoes, then put them into your roasting dish. (choose a dish that will be easy to clean and is quite stick free as these can at times be very sticky due to the sugar, making it difficult to clean the dish)

2. Chop onions and through them on top of the potatoes.

3. Sprinkle brown sugar over the potatoes and onions until they are lightly dusted all over.

4. Pour over balsamic vinegar (about 1 1/2 cups - depending as to how strong you want the flavour. More if you are cooking for a larger number)

5. Splash over the oil. (about a tablespoon or 2)

6. Stir everything together to mix it up in the dish.

7. Cook at 180 degrees or as you would for roasting potatoes. I find that these take longer to cook than standard roast potatoes and when you open the door to check them DO NOT look into the oven until the wave of heat and steam has gone - otherwise you will have watery stingy eyes from the balsamic vinegar! Add more balsamic vinegar during the cooking if you like - I tend to get a bit carried away.

8. The potatoes are ready when you can stab the with a fork and they are soft.

There are no specific measurements in this as I just throw in whatever I feel I will need to cater for however many people I have to feed. If you like lots of onion - add extra onion. If you like stronger flavour go crazy with the balsamic vinegar. Exact measurements are not necessary. If you are unsure just add a little -you can always add more while it is cooking. The more brown sugar you add the stickier it will become (and the more difficult in cleaning the dish)