Baked Sweet Red Onion & Tiny Red Potatoes with Zena’s Sassy Peanut-Sesame Sauce

Click here for illustrated step-by-step instructions.

Sweet red onions
Tiny red potatoes
Zena's SASS, Peanut-Sesame or Almond-Sesame


Preheat oven to 350 degrees.

Leaving the root end intact, peel and cut each red onion into eight wedges. Marinate 5 minutes in Zena’s Sassy Peanut- or Almond-Sesame Sauce.

Remove the onion wedges from the marinade, and arrange them on a parchment-lined pan with a flat side of each onion wedge down. The onion layers will ‘blossom’ and expand as they caramelize.

Wash, dry and cut the potatoes in half, then toss in the remaining SASS to coat. Place potatoes on the same pan, cut side up. Leave spaces so caramelizing will happen on tops and sides.

Bake for about 30 minutes, brushing with a little more SASS about midway through. The onions will now begin to separate and blossom. Brush on a little more SASS at the end.

When caramelized and tender, transfer to a warmed platter and enjoy the beauty and flavor of this elegantly simple side dish!

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