My eating has been a bit erratic lately due mainly to my hectic work schedule. Most of my meals have consisted of a smoothie for breakfast, no lunch, and then take-out for a late dinner, meaning my kitchen time this week has been severely limited. So, this weekend, I just wanted to prepare something “homey” yet simple. Enter roasted potatoes with caramelized onions. I didn’t make full-on caramelized onions, but I did cook them enough to reach a soft, translucent state. After eating a small saucer of the spuds, I was set right again.
1-2 baking potatoes, cut into bite-sized pieces
2 tbsp. butter
2 tbsp. olive oil
1/2 medium onion, coarsely chopped
kosher salt, to taste
rosemary, chopped to taste
Preheat oven to 400 degrees. Place potatoes in a shallow roasting pan. (I used a small Le Creuset casserole.) Set aside. In a saucepan, melt the butter with the olive oil and then add the chopped onion. Cook on medium heat till the onion becomes soft and translucent. Pour the entire mixture over the potatoes, sprinkle with salt and rosemary, and give the potatoes a quick stir to coat. Place the pan in the oven and roast for approximately 45 minutes to an hour, depending on how crispy you like your onions to get.