Red Potatoes With Clarified Butter, Onions, & Rosemary

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Cristina Ferrare


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12 small red potatoes

1/3 cup clarified butter

1-tablespoon fresh rosemary, chopped, or 1 tablespoon dried

6 sprigs fresh thyme; pull about 1 teaspoon of the leaves off to sprinkle over the potatoes while they cook, and save the rest for garnish

1-teaspoon kosher salt

1-teaspoon cracked pepper

1-medium onion, sliced thin

2-tablespoon chopped Italian parsley

1 stick (8 ounces) unsalted butter

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