When I was a young bride (some thirty three years ago) I found a recipe for Roasted Potatoes with Rosemary. The potatoes were a hit and the next time I went to make them I couldn't find the recipe! So I started working on my "food memory" of this dish and have tweaked it over the years. This is the final version. They go well with beef or pork and IF you have any leftovers you can fry them up for breakfast and serve next to your eggs. They're always a hit. Easy and delicious. Enjoy!
1Place potatoes in large pan. cover with cold water. Bring water to a boil. Reduce heat to a simmer and cook for 20 minutes. Pour off water and cool. Dice into medium sized cubes when cool.
2While potatoes are cooling. Slice the onions into thin ribbons.
3Next slowly saute the onions in olive oil until carmelized, season with salt and pepper. This will take approximately 20-25 minutes over moderate heat.
Add the butter, garlic and brown sugar. Stir for an additional minute, then add the potatoes and rosemary.
4Transfer to a baking dish. Roast the potatoes until golden and crispy at 375 degrees for 30-35 minutes. Stir occasionally.