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Calf’s Liver with Onions and Potatoes

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Ingredients

Adjust Servings:
1.5 lbs g of trimmed and sliced Calf’s liver
4 cleaned Baking potatoes
2 sliced Red onion
4 tbsp of Paprika oil
5 tbsp of Rosemary oil
Olive oil
Ground black pepper
Maldon salt

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Calf’s Liver with Onions and Potatoes

Cuisine:

    Grilled liver served with caramelized onions and roasted potatoes

    • 1 hour and 10 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Have you ever tried cooking with rosemary oil? If not, I think it’s time to add this aromatic taste to your vegetables.
    You’ll enjoy tender, juicy, and crispy liver pieces by following this recipe that you can serve roasted potato and onion alongside.

    Featured image:
    Liver & Onions
    by Laura Gelezunas @ flickr

    Steps

    1
    Done

    Preheat the oven over 375°F with 2 cast iron skillets on the lower third.

    2
    Done

    Boil the potatoes in a saucepan for 15 minutes or more until they become tender.

    3
    Done

    Remove from water, dry with kitchen paper, and cut into halves.

    4
    Done

    Brush one of the skillets with rosemary oil and place the potatoes in it.

    5
    Done

    Add rosemary oil and sprinkle salt and black pepper.

    6
    Done

    Bake for 15 minutes or more until the potatoes acquire a crunchy layer.

    7
    Done

    Mix the onion slices with rosemary oil, place in the second skillet and bake for 15 minutes until caramelized.

    8
    Done

    Meanwhile, brush both sides of the liver slices with paprika oil and sprinkle salt.

    9
    Done

    Preheat a greased grill over medium-high heat.

    10
    Done

    Grill the liver slices for 2 minutes. Brush the top with paprika oil, flip and cook another 2 minutes.

    11
    Done

    Serve with potato and onion.

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