Ingredients
- 2 1/4 to 3 pounds potatoes (6 medium baking potatoes, about 6-8 ounces each)
- 1 1/2 to 2 pounds red onions (4 medium, unpeeled, about 6-8 ounces each)
- 6 tablespoons olive oil (extra-virgin)
- 1/4 cup dry red wine
- 2 to 3 tablespoons red wine vinegar
- 1 tablespoon fennel seed (crushed)
- Black pepper
- Salt
- 3 tablespoons capers (rinsed well)
How to Make
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Step 1: Wrap each potato and onion separately in aluminum foil.
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Step 2: Bake for 1 hour, or until cooked through and fork-tender.
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Step 3: Increase heat to broil.
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Step 4: Carefully unwrap potatoes and onions and place on baking sheet.
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Step 5: Broil about 4 inches from heat source for 4 minutes, or until skins start to scorch.
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Step 6: Turn and broil 4-5 minutes on other side.
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Step 7: Remove from oven, cover baking sheet with foil, and let stand 5 minutes.
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Step 8: Whisk oil, wine, vinegar, fennel, and plenty of black pepper together in small bowl. Set aside.
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Step 9: Carefully peel potatoes and onions, leaving some of the charred skin intact.
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Step 10: Halve onions and cut each half into 3-4 wedges.
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Step 11: Quarter potatoes lengthwise, then halve each quarter crosswise.
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Step 12: Place potatoes and onions on serving platter and sprinkle with salt.
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Step 13: Whisk dressing again and pour over vegetables.
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Step 14: Add capers, cover plate with foil, and let stand 5 minutes to blend flavors.
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Step 15: Serve warm.
Tips & Variations
- Aluminum foil
We hope you enjoy this recipe!
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