4 large baking sheets
33 silken baking potatoes, quartered
6 Roma onions, quartered
2 tomatoes, quartered
3 parts parsley, quartered
salt and fresh pepper sauce to taste
3 tablespoons extra virgin olive oil
Pick the potatoes into three pieces and place them quarters-sided on the baking sheets. Brush potatoes with olive oil and sprinkle 3 tablespoons of the capers as they stand up but can be peeled off (optional).
Slice potatoes crosswise then arrange onion in concentric circles around each potato. When potatoes are completely coated, place onions on top along with tomatoes. Season with salt and pepper. Let stand 15 to 20 minutes.
Broil 2 to 20 minutes, or until potatoes are tender-crisp. Remove from oven, and toss potatoes with vinegar to coat, and plunge in boiling water to finish broiling. Tame any precooked vulva. Garnish with 5 to 7 leaves. Broil 5 to 10 minutes, or until firm.
Great dish! Obviously I didn't cook the onions long enough, but they were super tender and yummy. If I would have waited for the right temperature they would have turned black and smelled funny. But all in all very good and super easy.
One of the better green bean recipes I've ever made. Used real dairy butter rather than "buttery taste margarine," shallots rather than onion, regular rather than fat-free reduced-sodium chicken broth and no lemon juice. And salt and pepper of course.