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INGREDIENTS

  • 4 tablespoons olive oil
  • 1 1/2 pounds potatoes, cut into 3/4-inch pieces
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 onion, chopped into 1/2-inch thick pieces (about 1 1/2 cups)

DIRECTIONS

In a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add 1 1/2 pounds potatoes, scrubbed and cut into 3/4-inch pieces, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat; cover, and cook 5 minutes.  Add another tablespoon olive oil; stir in 1 onion, chopped into 1/2-inch pieces (about 1 1/2 cups). Reduce heat to medium; cook, covered, 5 minutes.  Uncover; cook, stirring frequently, until potatoes and onions are browned, about 15 minutes. Toss with another 1/4 teaspoon salt, and serve.

Grilled Rosemary Onions

 

INGREDIENTS

  • 2 large onions, sliced into 1/4-inch rings
  • 2 sprigs rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper

DIRECTIONS

In a bowl, toss onions, rosemary, olive oil, and balsamic vinegar; season with salt and pepper.  Transfer onions to hot wok, reserving bowl and marinade; cook onions, tossing frequently, until golden and caramelized, 20 to 40 minutes.  Return onions to bowl; toss with reserved marinade.

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