farm406
56
Makes about 8 servings
INGREDIENTS:
• 3 pounds red potatoes
• ¼ cup real butter
• ½ cup brown sugar
• 1 small onion, sliced into thin rings
• 1½ teaspoons dried rosemary, crushed
(a little less if you use fresh)
• Salt and pepper to taste
Carmel Potatoes
DIRECTIONS:
1. Place potatoes in a large pot and cover with water. Bring to a boil and simmer for
about 15 minutes, or until tender. Drain well and let cool before slicing.
2. Melt butter in a large skillet over medium heat. Add onion rings, stir to coat.
Let the onions cook for 10-12 minutes (be patient, if you cook them too hot, the
butter will clarify and will not mix with the sugar).
3. Add the brown sugar and rosemary and salt and pepper to taste – continue
cooking until the onions are translucent (another 10-15 minutes).
4. Add the potato slices, stir gently to coat and let the potatoes heat and brown a little.
Serve immediately.
