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Bon Appetit/December 1981 – Holiday Feast article
Served with Standing Rib Roast of Beef with Madeira Sauce

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  • 3 lbs small red boiling potatoes (about 30), unpeeled
  • 4-8 tblsp butter
  • 2 lbs small white or yellow onions, chopped
  • 2 tsp brown sugar
  • Paprika
  • 1-2 tsp dried rosemary, crumbled (or to taste)
  • Salt and freshly ground pepper



Step 1

Peel decorative strip around middle of each potato. Bring large saucepan of water to boil over medium-high heat. Add potatoes and parboil 10-15 minutes. Drain and immediately plunge into ice water to stop cooking process. Drain again. Pat dry and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt butter in large skillet or saute pan over medium heat. Add onion, sprinkle with brown sugar and saute until onion is lightly caramelized. (Can be prepared several hours ahead to this point. Remove from heat and set aside at room temperature.) Stir in potatoes. Season with paprika to taste. Continue sautéing until potatoes are glazed and tender. Sprinkle with dried rosemary, tossing mixture to coat evenly. Add salt and pepper. Transfer to platter and serve immediately.

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