I don’t know about you but when I heard first read the words Caramel Potatoes I was very surprised and inquisitive about just what this side dish was. I found this interesting recipe from a blog named after the dish, Caramel Potatoes. I was a bit nervous but let me tell you, these potatoes are one of the best things I’ve made all year.
Red onions, butter and brown sugar are caramelized in a pan, which you add (cooled) sliced red potatoes to, with a bit of rosemary. The flavor combination of these ingredients is wonderful.
Many thanks to Kyra and Jocelyn at Caramel Potatoes for this recipe. Enjoy!
Marinated Flank Steak
Makes enough for one flank steak
- 1/4 cup extra virgin olive oil
- 2 tablespoons raspberry vinegar
- 2 tablespoons lemon juice
- 1/4 cup soy sauce
- 2 tablespoon honey
- 1 clove garlic
- Add all ingredients to a large ziploc bag, seal the bag and squish/shake a bit to combine. Add the flank steak and marinate overnight. Grill as desired and let rest for 10-15 minutes before cutting. Cut the flank steak thinly on the diagonal across the grain of the meat for the most tender results.
Makes about 8 servings
- 3 lbs red potatoes – cooked with skins and sliced (be sure to let them cool before you slice or they’ll crumble)
- 1 Stick of Butter (only the real deal)
- 1/2 Cup Brown Sugar
- 1 Small Bermuda Onion (Red Onion, sliced into thin rings)
- 1 1/2 tsp. dried rosemary, crushed (a little less if you use fresh)
- salt to taste
- Melt butter in a large skillet over medium heat. Add onion rings, stir to coat. Let the onions cook for 10-12 minutes (be patient, if you cook them too hot the butter will clarify and then it won’t mix with the sugar).
- Add the brown sugar and rosemary and a pinch of salt – continue cooking until the onions are translucent (another 10-15 minutes).
- Add the potato slices, stir gently to coat and let the potatoes heat. Serve immediately.
Recipe from Caramel Potatoes.