potatoes with confit d'oignons
Originally uploaded by Kit Pollard.
Next up was the potatoes. Again, nothing fancy. I got a bunch of little Yukon Golds from the produce guy, sliced them up and cooked them with two shallots in some olive oil and a little butter. (I can't help it. The butter makes it SO much better.)
Then I added...my newly discovered secret ingredient.
No comments:
Post a Comment