Roasted Red Potatoes with Onions, Thyme, and Sherry Vinegar

Excellent, made with the peppery steak (previous entry), perfect pairing, only oops was that I only used 1 onion instead of 2; should have done 2, as there was plenty of room left on large baking sheet and the onions are delicious. Went extra 5 min on baking at end, as my potatoes were not super small, and cut them in quarters instead of just halves.

Link to original recipe: https://www.finecooking.com/recipe/red-potatoes-roasted-with-onions-thyme-sherry-vinegar

Recipe below contains my modifications.

Ingredients:

2 small red onions

2 lbs. small red potatoes, cut in halves or quarters (depending on size)

3 T. olive oil

3 T. sherry vinegar

Kosher salt and coarse ground black pepper

3 T. fresh thyme leaves

Directions:

1. Heat oven to 425°F with rack in center. Trim root ends of onions, leaving enough core intact to hold onion wedges together. Trim other end of onions, then cut in half vertically, then cut each half into four wedges.

2. In a medium bowl, toss onions and potatoes with the olive oil and sherry vinegar, then season with salt and pepper (to taste).

3. Pour veggie mixture onto a rimmed baking sheet large enough to hold all in a single layer. Transfer to oven and roast for 35 minutes.

4. Turn the potatoes and onions over. Sprinkle the thyme leaves over the veggies and return the pan to the oven for an additional 5 minutes (or until veggies are very tender and onions have browned). Serve and enjoy!