New Potatoes with Roasted Vidalia & Garlic Butter Jam

Triple Roast

Yeah, I'm getting in another Vidalia recipe before the season ends and since new potatoes are coming in too, I thought the two to be a perfect match. Of course, gotta have garlic right? And to me, there's not too many better ways (well, I could think of many actually) to serve potatoes than roasting them in the oven.

And since I was roasted the potatoes, I decided to roast the onions to bring out more of the natural sweetness, the garlic too. Now that got me thinking of a vinaigrette I made a while back and with a little tweak, I came up with this warm potato, buttery salad, more of a side dish that is absolutely a taste of maddening bliss.



Enjoy!

New Potatoes with Roasted Vidalia & Garlic Butter Jam

2 1/2 pounds new red potatoes
olive oil for roasting
1/2 pound thick sliced bacon, cooked crisp

Onion & garlic jam:
1 large Vidalia or sweet onion, sliced
1 head garlic
olive oil for roasting
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh basil, or oregano
salt and black pepper to taste
1/4 cup olive oil
1/2 cup melted butter

Preheat oven to 425 degrees F. Wash potatoes well and slice evenly  into half-inch disks. Brush both sides with olive oil, sprinkle lightly with salt and place on a baking pan.  Cook 40 to 45 minutes until brown, turning if needed. Remove potatoes to a oblong casserole dish, sprinkle with crumble bacon and keep warm.

Place the sliced onions on a pan, brush with olive oil and sprinkle lightly with salt. Slice the top from the head of garlic (about 1/4-inch) and drizzle with olive oil. Wrap in foil and place on the pan with the onions. Bake for 30 to 40 minutes. Turn the onions if needed. Remove from oven and let cool slightly and inverting the garlic upside down, press out the bulbs of garlic.

Rough chop the onions and garlic. In a bowl, mix the vinegar, mustard, sugar, cheese, basil, salt and pepper together. Whisk in the 1/4 cup olive oil and melted butter and stir in the roasted onions and garlic. Spoon over the potatoes, cover and keep warm until serving time. Run under the broiler if desired before serving.