Rosemary Potatoes with Caramelized Onions
Add delicious interest to your meal with these roasted spuds with caramelized onions.
3 pounds small red boiling potatoes (about 30), unpeeled
4 tablespoons butter
2 pounds yellow onions, chopped
2 teaspoons brown sugar
1 teaspoon dried rosemary, crumbled
Salt and ground black pepper, to taste
- In a large saucepan, bring water to boil; boil potatoes 10 to 15 minutes; drain and set aside.
- Melt butter in large skillet over medium heat. Add onion, sprinkle with brown sugar and sauté until onion is lightly caramelized. (Can be prepared several hours ahead to this point. Remove from heat and set aside at room temperature.)
- Stir in potatoes. Season with paprika; continue sautéing until potatoes are glazed and tender, about 10 minutes.
- Sprinkle with rosemary, tossing mixture to coat evenly. Season with salt and pepper.
Makes 10 servings.
Recipe provided courtesy of National Pork Board.