Usually I avoid potatoes with a meal, unless of course fries are around. Potatoes are usually too filling for me. Potatoes as everyone knows are high carb. They have their health benefits but I can get those same benefits from lower calorie vegetables. Anyway there is a potato dish I love and never pass on sampling. I make a modest dish of these or I eat too many. Roasted Potatoes with Smothered Onions is worth trying and is a perfect accompaniment to any type of meat or fish dish. Great made with new baby potatoes but equally good with any small potatoes year-round. These are perfect when you want to avoid gravy or sauces for your potatoes, as they are good just as they are. There is a bit of butter in the recipe but I consider that my occasional indulgence. The roasting and combination of butter and vegetable stock bakes the outside of the potato to a luscious golden color, leaving the inside soft, moist and well-flavored. Many roasted potato dishes are just as good whether or not you peel your potatoes. Not this one. Peeling is a must! Oh, I think I need to go make some of these right now.
2 pounds small potatoes. Use a red or a Yukon gold.
4 tablespoons butter
1 tablespoon olive oil
1 medium onion, slice into thin rings
½ teaspoon salt, black pepper, and onion powder
1/2 cup chicken or vegetable stock
2 teaspoons dried parsley flakes
Lightly boil potatoes so they are done, but still firm. Peel. In large saucepan melt 4 tablespoons butter and add oil. Saute thin onion rings from one medium, yellow, onion. Cook until golden brown. Butter shallow baking dish and add potatoes. Pour onions and any remaining butter over potatoes, scraping pan. Add ½ teaspoon salt, ½ teaspoon pepper, and½ teaspoon onion powder, storing gently. Bake, covered for 15 minutes in 350-degree oven. Add 1/2 cup chicken or vegetable stock, drizzling over all the potatoes.Do not stir. Bake 15 minutes uncovered. Sprinkle with parsley flakes prior to serving.
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