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German Potato Salad

 German Potato Salad German Potato Salad This German Potato Salad is a warm, tangy dish made with tender potatoes, crispy bacon, and a mustard-based dressing. Unlike the typical mayonnaise-based salad, this version uses a vinegar dressing for a zesty flavor, making it the perfect side for grilled meats or a hearty main. Ingredients (Serves 4-6) For the Salad: 2 pounds baby potatoes (Yukon Gold or red potatoes work well) 6 slices bacon 1/2 small onion, finely chopped 1/2 cup chicken broth 1/4 cup apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon sugar Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Instructions 1. Cook the Potatoes Wash the potatoes and cut them into halves or quarters, depending on their size. Bring a large pot of salted water to a boil. Add the potatoes and cook until they are fork-tender, about 10-12 minutes. Drain the potatoes and set aside. 2. Cook the Bacon While the potatoes are cooking, ...
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Rosemary Potatoes with Caramelized Onions

 Rosemary Potatoes with Caramelized Onions Recipe


Rosemary Potatoes with Caramelized Onions Recipe

A delicious and savory side dish, this recipe combines the earthy flavor of roasted rosemary potatoes with sweet, caramelized onions for a perfect balance of tastes. Great for pairing with roasted meats or as a stand-alone dish.

Ingredients:

  • 1 1/2 pounds small potatoes (such as baby potatoes or fingerling potatoes), halved or quartered
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • Salt and pepper to taste
  • 2 medium onions, thinly sliced
  • 1 tablespoon unsalted butter
  • 1 teaspoon brown sugar (optional, for extra sweetness)
  • 1 teaspoon balsamic vinegar (optional, for a depth of flavor)

Instructions:

  1. Prepare the Potatoes:

    • Preheat your oven to 400°F (200°C).
    • In a large mixing bowl, toss the halved or quartered potatoes with 1 tablespoon of olive oil, chopped rosemary, salt, and pepper until evenly coated.
    • Spread the potatoes out in a single layer on a baking sheet lined with parchment paper.

  2. Roast the Potatoes:

    • Roast the potatoes in the preheated oven for 30-35 minutes, flipping them halfway through, until they are golden and crispy on the outside, and tender on the inside.

  3. Caramelize the Onions:

    • While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil and butter in a large skillet over medium-low heat.
    • Add the sliced onions and sauté for about 20 minutes, stirring occasionally, until the onions become soft, golden brown, and caramelized.
    • Stir in the brown sugar (if using) and balsamic vinegar, then cook for an additional 2 minutes until the sugar dissolves and the flavors meld.

  4. Combine and Serve:

    • Once the potatoes are roasted, remove them from the oven and transfer them to a serving dish.
    • Top the roasted potatoes with the caramelized onions and gently toss to combine.
    • Adjust the seasoning with additional salt and pepper if necessary.
    • Serve warm and enjoy!

This dish is a great way to elevate simple roasted potatoes with the deep, rich flavors of caramelized onions and the aromatic touch of rosemary! Perfect for any meal or gathering.

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