Roast Potato, Onion and Pear Wedges with Grapes and Rosemary

by eat in my kitchen

Roasted Potato, Onion and Pear Wedges with Grapes and Rosemary

The smell of autumn is finally back in the city! The strong aroma of moist soil lies heavily in the air as I pass another one of Berlin’s countless parks. The leaves are still green and dense, but I can see the little gold and brown patches poking through here and there.  The soft hint of a chill blowing through our open bedroom window early in the morning leaves no doubt – summer has come to an end.

At dinner time, it’s already so dark that we decided to move back to our long wooden table on the other side of our flat. As long as it’s warm and bright outside we love to eat at our small kitchen table, with windows thrown open to see the clear blue sky turn pitch black but now that September is welcoming the new season I gladly indulge in the heartier treats of the year served on rustic wood.

We enjoyed a pickled knuckle of pork (the famous German Eisbein) the other day, cooked in broth with a bottle of fruity Federweisser (young German wine) to go with it. It was a cozy feast that put us into the right mood for dishes such as beer roast, Alsatian Zwiebelkuchen (onion and bacon pie) and sweet cinnamon plum dumplings. You only need the right food to enjoy each season to the fullest. Inspired by my Moscato grape chicken legs, I came up with a dish of oven roasted potato, onion and pear wedges coated in lemon maple syrup oil, topped with juicy grapes and rosemary. Although I pre-cooked the potatoes, they still needed almost an hour in the oven to turn into golden bites; but I did’t mind, the smell of the roasting herb and fruit was beautiful, almost as good as the taste of our sweet and juicy dinner.

Roasted Potato, Onion and Pear Wedges with Grapes and Rosemary

 

Roasted Potato, Onion and Pear Wedges with Grapes and Rosemary

Roasted Potatoes, Onions and Pear with Grapes and Rosemary

For 2-3 for lunch or 4 as a side dish

medium sized, waxy potatoes, scrubbed, cut into 6 wedges each, 750g / 26 1/2 ounces
medium sized onions, cut into 10 wedges each, 2
large, firm pear, cored and cut into 8 wedges, 1
green grapes, on the vine, 350g / 12 ounces
fresh rosemary, a small handful
olive oil 3 tablespoons
white wine 1 tablespoon
freshly squeezed lemon juice 1 tablespoon
maple syrup 1 tablespoon
black peppercorns, crushed in a mortar
flaky sea salt

Cook the potato wedges for 8 minutes in salted, boiling water. Drain and rinse them with cold water and let them dry on a wire rack for at least 20 minutes (a few hours would be even better).

Set the oven to 220°C / 430°F (top / bottom heat).

Spread the potatoes, onions, pear, grapes and rosemary (leave out a few needles) in a baking dish. Whisk the olive oil, wine, lemon juice, maple syrup and pepper and pour over the potatoes and fruits, mix with your fingers until they are evenly coated. Sprinkle with flaky sea salt and cook in the oven for about 55 minutes or until golden brown. Garnish with fresh rosemary needles and season with salt and pepper to taste.

Roasted Potato, Onion and Pear Wedges with Grapes and Rosemary

 

Roasted Potato, Onion and Pear Wedges with Grapes and Rosemary

 

Roasted Potato, Onion and Pear Wedges with Grapes and Rosemary

 

Roasted Potato, Onion and Pear Wedges with Grapes and Rosemary

 

Roasted Potato, Onion and Pear Wedges with Grapes and Rosemary