roasted rosemary potatoes with carmelized onions

★★★★★ 2 Reviews
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By Deb Justus
from The Villages, FL

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!

★★★★★ 2 Reviews
serves 6-8
prep time 1 Hr 10 Min
cook time 45 Min
method Roast

Ingredients For roasted rosemary potatoes with carmelized onions

  • 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
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How To Make roasted rosemary potatoes with carmelized onions

  • 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.

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