Red Potatoes with Clarified Butter, Onions, and Rosemary from Cristina Ferrare’s Big Bowl of Love

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There’s a great new cookbook that I had the opportunity to review–Cristina Ferrare’s Big Bowl of Love. You may have heard of Cristina Ferrare’s cooking show with the same name on OWN (the Oprah WinfreyNetwork). Her cookbook is filled with over 150 delicious-sounding recipes…everything from appetizers, salads, and soups to vegetables, main dishes, and desserts. Just looking at the mouthwatering photography throughout the book makes you want to head for the kitchen and start cooking!

Here’s a sampling of some of the tasty recipes you’ll find in Big Bowl of Love: Tomato-Mozzarella Tower with Shallot–Bacon Dressing, Crunchy Coleslaw with Creamy Poppy-Seed–Lemon Dressing, Tuscan Bread Soup, Pasta with Fresh Roma Tomato Sauce, Chicken Piccata, Cheeseburgers Beyond Words, Shrimp with Garlic, Lemon, and White Wine, Spaghetti Squash with Meatballs, and Brownies, Rich and Chocolaty. As I looked through the recipes, everything sounded so good!

I decided to make the Red Potatoes with Clarified Butter, Onions, and Rosemary…they looked so delicious in the photo, I just had to try them! I’m glad I did! The potatoes are really tender and they’re mixed with lots of yummy caramelized onions. Cristina mentions that it’s a perfect side dish for any meal, and I agree! This recipe makes 6 servings.

RED POTATOES WITH CLARIFIED BUTTER, ONIONS, AND ROSEMARY (from Cristina Ferrare’s Big Bowl of Love)

  • 12 small red potatoes
  • 1/3 cup clarified butter*
  • 1 Tablespoon fresh rosemary, chopped, or 1 Tablespoon dried
  • 6 sprigs fresh thyme; pull about 1 teaspoon of the leaves off to sprinkle over the potatoes while they cook, and save the rest for garnish
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked pepper
  • 1 medium onion, sliced thin
  • 2 Tablespoons chopped Italian parsley

Rinse and cut the potatoes in half. Dry well with paper towels. Heat a skillet until really hot. Add the clarified butter. When the butter starts to sizzle, add the potatoes, rosemary, thyme, salt, and pepper. Give the skillet a good shake. Cover and reduce heat to medium-low. After 10 minutes, or when the bottoms start to turn golden, flip the potatoes over using a metal spatula. Add the onion and mix. Cover and cook until the potatoes are soft in the middle and have turned a beautiful golden color and the onions have caramelized, about 30 minutes.

Transfer to a serving dish, and add more salt if necessary. Sprinkle chopped parsley over the potatoes and garnish with a few sprigs of fresh thyme.

*To make clarified butter, in a small saucepan over low heat, melt 1 stick of unsalted butter, allowing the butter to remain undisturbed. When the butter is melted, carefully remove the foam that forms on top. Pour the clear buttery liquid in a bowl. Be careful not to let the whey at the bottom get into the bowl. Discard the foam and whey. Leftovers can be stored in the refrigerator for up to 3 weeks.

Linked to Sunday Showcase, Potluck Sunday, Made by You Monday, Tasty Tuesday.

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