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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
- 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 saute 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 sauteing until potatoes are glazed and tender, about
10 minutes.
- Sprinkle with rosemary, tossing mixture
to coat evenly. Season with salt and pepper.
Serves 10.
Recipe provided courtesy of Pork, The Other
White Meat.
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