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Peel the potatoes, wash them and cut them into 4 or 8 lengths. Boil them in cold salted water for 15 minutes.
Wallpaper an oven tray with baking paper (or grease with oil) and place the drained potatoes in which they boiled.
Sprinkle with oil, sprinkle with rosemary and a pinch of salt and put the tray in the oven at 180 degrees for 20 minutes.
Separately, put the vinegar, oregano and basil in a bowl. Put the lid on and shake it from time to time.
We clean the onion, wash it and chop it finely.
Put a little oil in the pan, put the onion and let it harden.
When the onion becomes translucent, add the sugar and mix with a wooden spoon until the sugar melts and then gradually drip the vinegar, stirring constantly.
Remove the hot potatoes and serve with caramelized onions.