Cippiolinis are small Italian onions that go so well with potatoes. This has been a staple of my family’s “Feast of the Seven Fishes” each Christmas Eve but these potatoes are great all year round. They’re especially good for large gatherings like parties because you can make them up to a day in advance and simply reheat them in the oven.
If you can’t find the cippiolinis, you can substitute with shallots or any other small onion.
Prep, Cook, Servings
Prep: 40 min
Cook: 30 min
2 lbs of Cippiolinis, cleaned and halved (can substitute shallots or other small onion) 6 med-large Red Potatoes, cleaned and sliced thin. (a mandoline can help ensure the potatoes are evenly sliced.) 1/4 – 1/2 cup Olive Oil 3 Garlic Cloves, sliced Salt to taste Crushed Red Pepper to taste Paprika to taste
Depending on the size of your pan, you may want to break the cooking down into batches to more evenly cook the potatoes.
Fry the onions in the oil over medium heat Add the sliced Potatoes and cook for a few minutes covered. Add the Garlic and Salt. Add the Red Pepper and Paprika.
Stir often Cook approx. 10 minutes depending on the depth of the pan. Keep the cover on during the entire cooking process.
The cooking time can take a bit longer depending on how large of a batch you’re making.
These taste even better on the second day. We tend to cook these ahead and then re-heat the next day for dinner.
To Re-Heat: Pre-heat oven to 200F Place the potatoes in a oven proof dish and cover with foil. Heat for 40 minutes.
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