| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
New potatoes; unpeeled |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lg |
Red onion; coarsely chopped |
| 3/4 |
c |
Chicken stock |
| 2 |
tb |
Parsley; chopped |
INSTRUCTIONS
Preheat oven to 425'. Scrub potatoes under cold running water and pat dry
with a kitchen towel. In a roasting pan combine the potatoes, olive oil,
salt and pepper. Using a large spoon or by shaking the pan from side to
side, coat the potatoes evenly with the oil mixture. Roast the potatoes for
20 minutes. Sprinkle evenly with the onion and drizzle evenly with the
chicken stock. Continue roasting, shaking the pan every 10-15 minutes to
rotate the potatoes, until they are brown and crusty and the onions are
caramelized, 1-1.25 hours longer. Taste and adjust the seasoning. Transfer
to a serving bowl and garnish with the parsley. Serve immediately.
NOTES : Substituted beef for chicken broth when serving with steak.
Shallots or mild yellow onions also work well.
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