Rosemary Potatoes
Makes 4 to 6 servings.
4 medium - Baking potatoes, baked & chilled
2 tablespoons - Butter or margarine
½ cup - Vegetable oil
1 large - Onion, halved lenghtwise & sliced
1½ teaspoons - Rosemary, dried & minced
1 tablespoon - Sugar
½ teaspoon - Salt
1½ teaspoons - Black pepper
Halve unpeeled potatoes lenghtwise; slice into thin slices.
In a heavy 12" skillet over medium-high heat, heat butter or margarine and oil.
Add sliced potatoes and onions; toss to coat with oil.
Add rosemary, sugar, salt and pepper; stir until combined.
Cook, tossing often, until onion is thoroughly wilted and both potatoes and onions are carmelized, 10 to 15 minutes.
Serve hot.