Fondant Potatoes and Pearl Onions

This Whole30-compliant twist on a classic French dish features nearly caramelized onions.

SERVES 6

2 pounds unpeeled baby potatoes

1 pound pearl onions, peeled

1 tablespoon ghee

1 tablespoon olive oil

1⁄2 teaspoon sea salt

1⁄2 teaspoon freshly ground black pepper

3 cups chicken stock

1 tablespoon herbes de Provence

  1. Arrange all the potatoes and onions in the bottom of a large, nonstick pan in a single layer. Add the remaining ingredients. Bring to a boil.
  2. Reduce heat and partially cover with a lid. Continue to boil until much of the stock has evaporated, about 20 minutes. The potatoes should still be about half submerged in the stock at this point.
  3. Use a wooden spoon to press down on each potato, cracking the skin. Continue to cook until all the stock has completely evaporated and the bottoms of the potatoes and onions are browned, about 10–25 minutes.
  4. Flip the potatoes and onions and cook the other side for about 5 minutes. Use a large, flat spatula to remove the potatoes and onions from the pan.