Golden pan-fried potatoes tossed with sweet, slow-caramelized onions and fresh parsley.
11 steps, about 50 minutes start to finish.
Slice potatoes about 1/4 inch thick. Do not peel.
Par-boil potatoes in salted water for about 2 minutes. Drain and set aside.
In a skillet, melt butter with a little oil over medium heat.
Add sliced onions, season with salt and pepper. Cook slowly until soft and caramelized (15-20 minutes), stirring occasionally.
Remove onions and set aside.
Add a little more butter and oil to the pan. Working in batches to avoid overcrowding, add potato slices in a single layer.
Cook potatoes, flipping every 3 minutes, until golden brown and almost crispy on both sides.
Return onions to the pan with all the potatoes. Toss everything together.
Transfer to a serving platter.
Garnish with fresh chopped parsley.
Serve hot.
“Cook the onions and potatoes separately, then bring them together at the end. Crowding the pan steams the potatoes gray, but a single layer with room gives you that crisp golden edge.”
