| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Are you bored with plain baked potatoes? Try these roasted spuds with caramelized onions.

Rosemary Potatoes with Caramelized Onions

3 pounds small red boiling potatoes (about 30), unpeeled
4 tablespoons butter
2 pounds yellow onions, chopped
2 teaspoons brown sugar
Paprika
1 teaspoon dried rosemary, crumbled
Salt and pepper, to taste

1. In a large saucepan, bring water to boil; boil potatoes 10 to 15 minutes; drain and set aside.
2. Melt butter in large skillet over medium heat. Add onion, sprinkle with brown sugar and saute until onion is lightly caramelized. (Can be prepared several hours ahead to this point. Remove from heat and set aside at room temperature.)
3. Stir in potatoes. Season with paprika; continue sauteing until potatoes are glazed and tender, about 10 minutes.
4. Sprinkle with rosemary, tossing mixture to coat evenly. Season with salt and pepper.

Serves 10.

Nutrition Facts
Calories 195 calories
Protein 3 grams
Fat 5 grams
Sodium 57 milligrams
Cholesterol 12 milligrams

Recipe provided courtesy of Pork, The Other White Meat.