potatoes

Lovage, Caramelized-Onion and Potato Frittata

Lovage, Caramelized-Onion and Potato Frittata

adapted from the Wall Street Journal

  • 1/2 pound potatoes
  • 3 large yellow onions, thinly sliced
  • 1 walla walla onions, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tablespoon lovage leaves, chopped, plus additional for garnish
  • 8 large eggs, set out to warm to room temperature
  • 5 tablespoons olive oil
  • 4 tablespoons butter
  • Salt and freshly ground black pepper
  1. Preheat oven to 400 degrees.
  2. Rub potatoes with 1 tablespoon oil. Place on a baking sheet and roast 30 minutes. When potatoes are cool enough to handle, slice thinly crosswise. Set aside.
  3. Meanwhile, in a 9-inch nonstick skillet, heat 2 tablespoons each oil and butter over medium heat. Add 1 clove garlic and cook until beginning to brown, about 2 minutes.
  4. Add onions and salt and pepper to taste. Sauté, stirring often, until darkly caramelized, 10-15 minutes. Use a slotted spoon to remove garlic and discard. Turn out the onion mixture from pan into a bowl and set aside.
  5. Preheat broiler to high.
  6. In a large bowl, whisk eggs. Stir in potatoes, onions and chopped lovage, and season with salt and pepper to taste.
  7. Rinse and dry skillet.
  8. Place skillet over medium heat and add remaining butter and oil. When butter begins to foam, reduce heat to lowest possible setting. Add egg mixture and cook until set and only top surface of frittata is runny, 10-15 minutes.
  9. Set skillet under broiler until top is just set and only lightly browned, 30-60 seconds. Loosen edges of frittata with a spatula and slide onto a platter.
  10. Sprinkle with chopped lovage. Serve warm or at room temperature.
 
 

Roasted New Potatoes with Garlic, Pancetta & Caramelized Onions

Roasted New Potatoes with Garlic, Pancetta & Caramelized Onions

  • 1 pound new potatoes, scrubbed and cut into quarts
  • 2 new onions, peeled and thinly sliced
  • 6 cloves garlic, peeled
  • 1/4 pound pancetta 
  • 3 tablespoons parsley, chopped
  • 3 tablespoons olive oil
  • Salt and pepper
  1. Preheat oven to 425°F.
  2. In a skillet set over medium high heat, sauté the pancetta until crispy. Using tongs, transfer to a plate or pan lined with paper towels to drain and cool.

  3. Toss the potatoes and oil together in a mixing bowl and spread in a single layer in a shallow roasting pan. Roast for 20 minutes.

  4. Top the potatoes with the sliced onions and garlic cloves and roast for an additional 45-60 minutes, or until the potatoes are browned. Make sure to check and stir every 10 minutes to prevent burning.

  5.  When finished, turn the potatoes, onions and garlic out of the pan into a serving bowl and toss with the chopped parsley and pancetta.