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!
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
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