Saturday, May 28, 2011

Parsley Potatoes with Grilled Onions

This is probably Gabby's favorite side dish I make.  She went through a stage where she didn't eat onions, so I would make her potatoes with just butter.  Once she tried them with the onions, she wants them that way every time.
  • 3 lb. bag of new potatoes, cut into bite size pieces
  • 2 large Vidalia onions, sliced into thin semi-circles
  • ½ stick of butter
  • 1 T. vegetable oil
  • 1 T. kosher salt
  • ½ T. black pepper
  • 2 T. fresh (finely chopped) or dried parsley
  1. Boil potatoes in salted water until fork tender, about 20 minutes
  2. While potatoes are boiling, cook onions in oil on low until limp
  3. Turn up the heat and slightly brown the onions
  4. Drain the potatoes, then add the butter, salt, pepper, grilled onions, and parsley
 Tips and Tricks:
  • When we have leftovers of these potatoes, I use them to make an omelet.  Simply reheat in a skillet and pour scrambled eggs over the warmed potatoes and onions.  Yum!
  • Sometimes I use chives instead of parsley; it really just needs some herbs to brighten it up.

No comments:

Post a Comment