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.
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.