Your family like meat and potatoes? Are you bored with plain baked potatoes? Try these roasted spuds with caramelized onions. Serve with Cranberry-Onion Pork Roast or Mustard-Glazed Ham.


  • 3 pounds small red potatoes (about 30 unpeeled)
  • 4 tablespoons butter
  • 2 pounds yellow onions (chopped)
  • 2 teaspoons brown sugar
  • paprika
  • 1 teaspoon dried rosemary (crumbled)
  • salt
  • black pepper


  1. In a large saucepan, bring water to boil; boil potatoes 10-15 minutes; drain and set aside. Melt butter in large skillet over medium heat. Add onion, sprinkle with brown sugar and saute until onion is lightly caramelized. (Can be prepared several hours ahead to this point. Remove from heat and set aside at room temperature.) Stir in potatoes. Season with paprika; continue sauteing until potatoes are glazed and tender, about 10 minutes. Sprinkle with rosemary, tossing mixture to coat evenly. Season with salt and pepper.
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