Rosemary Potatoes W/ Carmelized Onion ****

Categories:
onions, potato, vegetables

3 lb small red potatoes, unpeeled
1 each stick butter
2 lb onions, chopped
2 teaspoon brown sugar
2 teaspoon dried rosemary
1 single salt & pepper to taste

Peel decorative strip around middle of each potato if they are small, or cut into quarters if they are larger. Bring large saucepan of water to a boil; add potatoes and parboil for 10 to 15 minutes. Drain and rinse with cold water to stop the cooking process. Drain, pat dry and set aside. Melt butter in large skillet over medium heat. Add onion, sprinkle with brown sugar and saute until onion is lightly carmelized. Stir in potatoes. Season with paprika to taste. Continue sauteing until potatoes are glazed and tender. Sprinkle with rosemary, tossing mixture to coat evenly. Add salt and pepper to taste. Stir gently and serve. 5/92

Yield: 6 servings