Potatoes and apples are classic partners. Here, they bake together in a flavorful, allspice-scented sauce of beef broth and apple juice.
- 2 pounds small thin-skinned potatoes (each 1-1/2 to 2 inches in diameter), scrubbed
- 2 medium-size onions, cut into 1-inch-wide wedges
- 2 tablespoons olive oil
- 1 pound red-skinned apples
- 1-1/4 cups beef broth
- 3/4 cup apple juice
- 2 tablespoons cornstarch
- 3/4 teaspoon ground allspice
Place potatoes in a 9x13" baking pan. Separate onion wedges into layers and sprinkle over potatoes. Add oil and mix well. Bake in a 400 degree F oven for 25 minutes, stirring occasionally.
Meanwhile, core apples and cut into 3/4-inch-wide wedges. Also, in a small bowl, stir together broth, apple juice, cornstarch, and allspice.
When potatoes have baked for 25 minutes, add apples and juice mixture to pan; stir to combine. Continue to bake, spooning juices over apples and potatoes several times, until potatoes are very tender when pierced and juices begin to form thick bubbles (about 25 minutes).
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Source: Thrive On Line
Submitted By: Marlen
Baked New Potatoes and Apples