Hazelnut and Caramelized Onion Potatoes

Hazelnut and Caramelized Onion Potatoes

This is a recipe I’ve been planning on posting for some time now.  The biggest thing holding me back was the fact that the dish just isn’t photogenic.  I’ve decided I don’t care anymore and think it’s worth sharing.

The original recipe is from The American Country Inn and Bed & Breakfast Cookbook.  It was served at an inn in Virgina.  I would have guessed Oregon since they grow a good amount of hazelnuts, shows what I know!

I never would have thought to add hazelnuts to potatoes if I hadn’t seen the recipe. People add pecans into sweet potato casseroles so why not hazelnuts in with some red potatoes?!  Besides, any excuse to cook with Frangelico works for me!

I’ve tinkered around with the original recipe and this is my version.  I didn’t change a lot, the biggest change is adding a little more dijon mustard.  I like it with a little extra zip!

Hazelnut and Caramelized Onion Potatoes

I’ve also caramelized the onions instead of just sautéing them a little.  There is something about caramelized onions that just can’t be beat.  They go so well with potatoes too.

This is a great way to shake up regular weeknight potatoes.  I’ve also made it as an appetizer.  Just use fingerling or baby red potatoes, boil them instead of roasting.  Then smash the potatoes and give a quick pan fry in oil.  Spoon the hazelnut and onion mixture on top.

Hazelnut and Caramelized Onion Potatoes

Hazelnut and Caramelized Onion Potatoes

Source: Adapted from The American Country Inn and Bed & Breakfast Cookbook

1 1/2 lbs. red potatoes, cut into large bite sized pieces
2 Tbs. olive oil
Salt and pepper
1 medium onion, sliced thinly
2 Tbs. olive oil
1/2 c. chopped hazelnuts
1/4 c. hazelnut liqueur
1/2 c. sour cream
2 Tbs. dijon mustard

Preheat oven to 400 degrees. Toss potatoes with olive oil and salt and pepper to taste. Place on a baking sheet and roast for 45 minutes or until done, up to an hour.

While the potatoes are roasting, place olive oil and onions into a pan over low heat. Slowly caramelize the onions, only stirring a couple times.

Once the potatoes come out of the oven and the onions are caramelized add the hazelnuts and sauté over medium heat for 2 minutes. Add the liqueur and cook until reduced to a syrup consistency, about 3-5 minutes. Remove from heat and stir in sour cream and mustard, pour over potatoes. If desired garnish with chopped parsley or chives.

Yields: 6 servings

19 thoughts on “Hazelnut and Caramelized Onion Potatoes

  1. anotherfoodieblogger

    Oh I know exactly what you mean by un-photogenic dishes! I struggle with that all the time. But the flavors in this sound amazing, so I can see why you shared it. (And by the way, your photos aren’t bad at all!)

    1. Gretchen Post author

      Thank you! Sometimes food just isn’t pretty, but definitely delicious! Beans and lentils are other foods I struggle with when it comes to photographing.

    1. Gretchen Post author

      Thanks you Sandra, that means a lot coming from you! I’m looking forward to testing out my new tripod soon and hopefully that will help as well, though not with making a dish pretty!

  2. ChgoJohn

    Hazelnuts? I did a double-take, Gretchen. Still, you had me with caramelized onions. Like bacon, they make everything better and I bet the hazelnuts lend a nice bit of crunch, as well as flavor, to the dish. I do want to try this, especially prepared as you suggested for use as an appetizer. i love squashed/fried potatoes. As for the photos, you did far better than I would have done. I’ve got a recipe waiting to be posted. I’ve made it 3 times, to date, trying to get a good photo. Maybe I should draw “an artist’s rendition” and call it a day. 🙂

    1. Gretchen Post author

      I know, who would have thought hazelnuts! Good luck with your recipe, sometimes they just don’t cooperate when it’s photo time. Somewhat like unruly children!


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