4 medium red potatoes
scrubbed clean 1/4 tsp salt 1 medium onion 1 1/2 tsp olive oil 3 Tbsp fresh rosemary or 1/2 Tbsp dried rosemary or to taste 2 Tbsp sugar (optional) 3 sprigs fresh parsley
Slice potatoes in 1/4 inch thick rounds. Place potatoes in a 2-quart saucepan, add 1 inch of water. Add salt. Boil until tender/firm, approximately 8 to 10 minutes. While potatoes are cooking, slice onion into 1/4 inch rings and saute in olive oil. When potatoes are ready, drain thoroughly and add to the onions. Add rosemary to potato/onion mixture. Rosemary is strong so don't overdo it. If desired, sprinkle sugar over vegetables and stir to glaze. Place in serving bowl and garnish with fresh parsley.