ROSEMARY POTATOES WITH CARAMELIZED ONION
Serves 10
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
Cooking Directions
In a large saucepan, bring water to boil; boil potatoes 10-15 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.
Serving Suggestions
Your family like meat and potatoes? Are you bored with plain baked potatoes? Try these roasted spuds with caramelized onions. Serve with Cranberry-Onion Pork Roast or Mustard-Glazed Ham.
Nutrition Facts
Calories 176 calories; Protein 4 grams; Fat 5 grams; Sodium 58 milligrams; Cholesterol 12 milligrams; Saturated Fat 3 grams; Carbohydrates 30 grams; Fiber 4 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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