Red Potatoes With Clarified Butter, Onions, and Rosemary

By JJCR

Ingredients

• 12 small red potatoes
• 1/3 cup clarified butter
• 1 tbsp. fresh rosemary, chopped or 1 tbsp. dried
• 6 sprigs fresh thyme; pull about 1 tsp. of the leaves off to sprinkle over the potatoes while they cook and save the rest for garnish
• 1 tsp. kosher salt
• 1 tsp. cracked pepper
• 1 medium onion, sliced thin
• 2 tbsp. chopped Italian parsley

Preparation

Step 1

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 min, or when the bottoms start to turn golden, flip the potatoes over using a metal spatula. Add the oion and mix. Cover and cook until the potaotes are soft in the middle and have turned a beautiful golden color and the onions have carmelized, about 30 min.

Transfer to a serving dish, and add more salt if necessary. sprinkle chopped parsey over the potatoes and garnish with a few sprigs of 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 butery 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 tored in the refrigerator for up to 3 weeks.


NANCY CREATIVE

CRISTINA FERRARES BIG BOWL OF LOVE