Baby White Potatoes with Cipolline and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The small white onions called cipolline are exceptionally sweet. Ingredients:
1 pound cipolline or boiling onions (each about 1 to 1 1/2 inches in diameter) |
3 tablespoons butter |
2 pounds baby white potatoes (each about 1 to 1 1/4 inches in diameter) |
3 tablespoons minced fresh dill |
Directions:
1. Cook cipolline in medium saucepan of boiling water 3 minutes. Drain; rinse with cold water and peel. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Melt 2 tablespoons butter in large skillet over medium heat. Add potatoes; stir to coat. Cover skillet; cook potatoes until golden and almost tender, stirring occasionally, about 25 minutes. Mix in cipolline. Cover; cook until cipolline and potatoes are tender and golden, stirring occasionally, about 20 minutes longer. Mix in dill and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl.
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