Thursday, January 6, 2011

potatoes! potatoes! kitchen! kitchen!

Roasted potatoes on a bed of carmelized sweet onions.

  Barefoot Contessa made a similar kind of potato salad as inspired during her trip to London.
You may goggle her at foodnetwork for the exact recipe. My inspiration with this recipe was the way the potatoes were sliced - like an accordion. My way is very simple........

6-8 yukon gold potatoes washed and scrubbed thoroughy
Make several diagonal slits on each potato without slicing through - just about 3/4 of the way.
Season well with salt and pepper and sprinkle some extra virgin olive oil and roast for 50-60 minutes at 350 F on a preheated oven until fork tender.
Halfway through the roasting turn the potatoes over for even browning.
For carmelized onions..... sliced 1 large sweet onions and saute in a pan with olive oil and butter on medium heat until carmelized about 10 minutes. Make sure you sprinkle a pinch of salt.
A wonderful side dish for our "after christmas day dinner".
I did the same roasted potatoes without the carmelized onions but just a drizzling of pomegranate dressing for my new year's eve dinner. See posting "my way of ringing in 2011".

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