Boiled Potatoes with Onion and Rosemary

Wash the potatoes and remove any trace of dirt. Do not peel them! Baby potatoes have a very thin skin and it does not bother me—on the contrary, the texture is very nice. Cut each potato in four and put them in a pot to boil.

Peel the onions and julienne them (see tips below). Pour the oil in a skillet and let it heat. Add the onions and stir occasionally so they won’t stick. After 5 minutes, add the paprika, ground pepper, salt, and rosemary. Remove from heat and cover with a lid. Let them sit for another 5 minutes.

Mix the potatoes with the onions and that’s it! Enjoy!

How to julienne: Cut off both the top and root part of the onion and peel it. Then chop the onion in half vertically and cut thin slices of onion on an angle from the outside toward the middle (about a 10-degree angle should be fine). I do all of this with a chef’s knife.