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