Baby White Potatoes With Cipolline & Dill

10m
Prep Time
1h
Cook Time
1h 10m
Ready In

Recipe: #16988

January 24, 2015



"The small white onions called cipolline are exceptionally sweet. This sounds like a wonderful combination. From Bon Appétit November 1998."

Original is 6 servings

Nutritional

  • Serving Size: 1 (237.2 g)
  • Calories 195.5
  • Total Fat - 6.5 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 15.3 mg
  • Sodium - 78.6 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 5.6 g
  • Sugars - 4.9 g
  • Protein - 4 g
  • Calcium - 82.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 20 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 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.)

Step 2

Melt 2 tablespoons butter in large skillet over medium heat.

Step 3

Add potatoes; stir to coat. Cover skillet; cook potatoes until golden and almost tender, stirring occasionally, about 25 minutes.

Step 4

Mix in cipolline. Cover; cook until cipolline and potatoes are tender and golden, stirring occasionally, about 20 minutes longer.

Step 5

Mix in dill and 1 tablespoon butter.

Step 6

Season with salt and pepper.

Step 7

Transfer to bowl.

Tips


No special items needed.

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