| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetable |
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
From: Cathy Bence <bence@ranger.ENET.dec.com>
Date: Fri, 3 May 96 09:25:13 EDT
Recipe By: Williams-Sonoma Kitchen Library of Potatoes
Preheat oven to 425F. 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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #68
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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