Baby Potatoes and Baby Onions

Fricassée de Coeurs de Pigeons et Petits Oignons

Preparation info
  • Yield

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

If you have no baby potatoes in their skins, wash some Yellow Finnish, White Rose, or California new potatoes; cut them unpeeled into ½-inch cubes, then turn the angles of the cubes to make them as large as the onions and to prevent the angles from falling off and burning while cooking.

Ingredients

  • 1 pound baby potatoes, unpeeled
  • 1 pound baby onions, peeled
  • Butter as needed

Method

In two separate skillets, brown the potatoes and onions in butter until golden; when almost cooked, pour the potatoes into the onions, or vice versa, and finish cooking, covered, 5 minutes. Season with salt, pepper, and chopped parsley. This is an excellent vegetable for all meat dishes.