Servings:
Serves 6-8. Servings
Ingredients
- 3 cup creamer potatoes, cut in quarters
- 3 cup cipolline onions, peeled
- 4 sprig thyme
- 5 sprig each garlic cloves
- 3 cup chicken stock
- 1/4 teaspoon chili flake
Preparation
Baking Directions:
1.In a roasting pan sear the onions over high heat until deeply browned.
Add potatoes and toss to coat in oil.
Allow to color lightly.
Add garlic and thyme.
2.Season with salt and the chili flakes, and toss well.
3.Deglaze with half of the stock and place in a 425-degree oven.
4.Check every 10-15 minutes, stirring and adding more of the chicken stock if it starts to dry out.
5.Once the potatoes and onions are fully cooked, remove from oven and adjust seasoning and serve.
