3 cups (750 ml) fingerling potatoes, halved lengthwise

2 tablespoons (30 ml) canola oil

18 cipollini onions, peeled

3 sprigs fresh thyme

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In an ovenproof skillet, brown potatoes in oil. Season with salt and pepper. Add onions, thyme and mix thoroughly. Roast in the oven for about 40 minutes or until vegetables are tender, stirring occasionally.

To serve, spread around Roasted Pork Loin with Tarragon Cream.

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