I’m a big fan of potatoes, and if you are too, here’s a wonderful, buttery, potato side dish for you to try—Red Potatoes with Clarified Butter, Onions, and Rosemary. It’s from a cookbook I reviewed a few years ago, Cristina Ferrare’s Big Bowl of Love. These potatoes make a great side dish for lunch or dinner, and for special holiday meals, too. The potatoes are really tender and they’re mixed with lots of caramelized onions—yum!
If you’ve never made clarified butter, there are instructions at the end of the recipe and you’ll find that it’s really easy to make! You’ll cook the potatoes and onions in this clarified butter until the potatoes are soft and the onions are caramelized—doesn’t that sound delicious?
Red Potatoes with Clarified Butter, Onions, and Rosemary
RED POTATOES WITH CLARIFIED BUTTER, ONIONS, AND ROSEMARY from Cristina Ferrare’s Big Bowl of Love
Makes 6 servings
12 small red potatoes
1/3 cup clarified butter*
1 Tablespoon fresh rosemary, chopped, or 1 Tablespoon dried
6 sprigs fresh thyme; pull about 1 teaspoon off the leaves to sprinkle over the potatoes while they cook, and save the rest for garnish
1 teaspoon kosher salt
1 teaspoon cracked pepper
1 medium onion, sliced thin
2 Tablespoons chopped Italian parsley
Rinse and cut the potatoes in half. Dry well with paper towels. Heat a skillet until really hot. Add the clarified butter. When the butter starts to sizzle, add the potatoes, rosemary, thyme, salt, and pepper. Give the skillet a good shake. Cover and reduce heat to medium-low. After 10 minutes, or when the bottoms start to turn golden, flip the potatoes over using a metal spatula. Add the onion and mix. Cover and cook until the potatoes are soft in the middle and have turned a beautiful golden color and the onions have caramelized, about 30 minutes.
Transfer to a serving dish, and add more salt if necessary. Sprinkle chopped parsley over the potatoes and garnish with a few sprigs of fresh thyme.
*To make clarified butter, in a small saucepan over low heat, melt 1 stick of unsalted butter, allowing the butter to remain undisturbed. When the butter is melted, carefully remove the foam that forms on top. Pour the clear buttery liquid in a bowl. Be careful not to let the whey at the bottom get into the bowl. Discard the foam and whey. Leftovers can be stored in the refrigerator for up to 3 weeks.
Recipe used with permission | nancy-c.com
Another reason I really like this recipe is because the potatoes are flavored with the herbs rosemary, thyme, and parsley, and I love cooking with herbs—they just seem to make everything taste better! Are you a fan of potatoes and cooking with herbs too?