Recipe - Roast New Potatoes With Red Onion

2 pound New potatoes; unpeeled
2 tablespoon Olive oil
1 teaspoon Salt
One fourth teaspoon Pepper
1 lg Red onion; coarsely
chopped
Three fourths cup Chicken stock
2 tablespoon Parsley; chopped

From: Cathy Bence bence@ranger.ENET.dec.com

Date: Fri, 3 May 96 09:25:13 EDT

Recipe By: WilliamsSonoma Kitchen Library of Potatoes
Preheat oven to 425F. Scrub potatoes under cold running water and pat dry
with a kitchen towel. In a roasting pan combine the potatoes, olive oil,
salt and pepper. Using a large spoon or by shaking the pan from side to
side, coat the potatoes evenly with the oil mixture.

Roast the potatoes for 20 minutes. Sprinkle evenly with the onion and
drizzle evenly with the chicken stock.

Continue roasting, shaking the pan every 1015 minutes to rotate the
potatoes, until they are brown and crusty and the onions are caramelized,
11.25 hours longer. Taste and adjust the seasoning.

Transfer to a serving bowl and garnish with the parsley. Serve immediately.

NOTES : Substituted beef for chicken broth when serving with steak.
Shallots or mild yellow onions also work well.

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