Desperation is useful in my kitchen. One day, I found myself with a bag of gold potatoes in the pantry, some dried rosemary in my spice cupboard, a little chicken broth in the fridge, and an abundance of red onions I needed to use up. What to do? A little chopping, sautéing, and simmering later, and we had a new family favorite.
This dish is easy, but it doesn’t taste simple. Waxy gold potatoes pair well with the strong flavor of dried rosemary and a lot of red onions, which add sweetness to this savory dish.
Gold Potatoes with Rosemary and Red Onions
Red onions and dried rosemary leaves add a sweet-savory flavor to waxy gold potatoes.
Ingredients
- 6 large gold potatoes, cut into 1/4 -inch slices
- 3 large red onions, chopped
- 2 tablespoons olive oil
- 2 tablespoons coconut oil
- Salt
- Pink or black pepper
- 2 teaspoons dried whole rosemary leaves
- 3/4 cup chicken broth
- Fresh parsley or rosemary for garnish
Instructions
In a medium saucepan with a lid, heat the oils over medium heat until they shimmer
Add the onions, sprinkle with 1/2 teaspoon salt and cook, stirring, until they are wilted and translucent, about 5-7 minutes
Stir in the potatoes, sprinkle with 1/2 teaspoon salt, and stir to coat thoroughly with the onions
Crush 2 teaspoons whole dried rosemary leaves, and stir into the potatoes and onions.
Stir in 3/4 cup chicken broth, and bring the mixture to a boil.
Turn down the heat, cover, and simmer for 12-15 minutes. Check after 10 minutes to make sure the chicken broth has not boiled off before the potatoes are soft. Add another tablespoon of broth if necessary.
Garnish with fresh rosemary or parsley, and serve immediately.
The key to this recipe is using a lot of red onions.
Add sliced potatoes, rosemary and chicken broth, simmer for a few minutes, and enjoy!
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