Roasted Rosemary Potatoes with Carmelized Onions

Deb Justus

By
@AHappyCooker

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!


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Comments:

Serves:

6-8

Prep:

1 Hr 10 Min

Cook:

45 Min

Method:

Roast

Ingredients

1-1/2 lb
yukon gold potatoes
1-1/2 c
yellow onions
1/2 tsp
garlic, minced
2 Tbsp
olive oil
1 Tbsp
fresh rosemary, minced
1/2 Tbsp
brown sugar, firmly packed
2 Tbsp
butter
salt and pepper

Directions Step-By-Step

1
Place 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.
2
While potatoes are cooling. Slice the onions into thin ribbons.
3
Next 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.
4
Transfer to a baking dish. Roast the potatoes until golden and crispy at 375 degrees for 30-35 minutes. Stir occasionally.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Garlic, #onions, #rosemary