Recipe Archives->Vegetables->Rosemary Potatoes 02

 
Rosemary Potatoes
Serves 4 to 6
 
4 medium baking potatoes, baked & chilled
2 tablespoons butter or margarine
1/2 cup vegetable oil
1 large onion, halved lengthwise & sliced
1 1/2 teaspoons rosemary, dried & minced
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 teaspoons black pepper
 
Halve unpeeled potatoes lengthwise; slice into thin slices. In a
heavy 12" skillet over medium-high heat, heat butter or margarine
and oil. Add sliced potatoes and onions; toss to coat with oil.
Add rosemary, sugar, salt and pepper; stir until combined.  Cook,
tossing often, until onion is thoroughly wilted and both potatoes
and onions are caramelized, 10 to 15 minutes. Serve hot.

Printable version: rosemary-potatoes02.txt.