Servings: 4

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Potatoes with Shallot Saute


8 ounces Frieda’s Pearl Onions (Red, White, or Gold), peeled according to package
directions, or 1 cup chopped brown onions
6 Frieda’s Shallots or 2 (3-oz. bags) peeled and thinly sliced
1 clove Frieda’s Elephant Garlic, peeled and finely minced
1 cup beef or chicken broth
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
1 ½  pounds potatoes (like Yukon Gold, Purple, New Baby, or other desired potato), sliced 1/4-inch thick


If using Pearl Onions, halve peeled onions. Place in a medium saucepan with shallots, garlic, and chicken broth. Bring to boiling. Reduce heat to simmer. Cover and braise 5 minutes, or until vegetables are very tender. Uncover and simmer 5 to 10 minutes more, or until nearly all liquid has disappeared. Stir in parsley and pepper; set aside.

Cook potatoes in boiling water to cover for 10 to 15 minutes. Drain well. Serve hot with sauté mixture.