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👨🍳 Instructions
1. Parboil the Potatoes
Peel (optional) and slice the potatoes into ¼-inch (about 5–6 mm) thick rounds.
Place in a pot of salted water and bring to a boil. Simmer for 5–6 minutes until just starting to soften, but not fully cooked.
Drain and let cool slightly.
2. Caramelize the Onions
In a large skillet, heat 1 tbsp butter + 1 tbsp olive oil over medium heat.
Add the sliced onions and cook slowly for 10–15 minutes, stirring occasionally, until golden and soft. Set aside.
3. Fry the Potatoes
In the same skillet (or a new one), add the remaining butter.
Arrange the potato slices in a single layer (you may need to work in batches) and cook over medium heat until golden and crispy, about 4–5 minutes per side.
Season with salt and pepper as they cook.
4. Combine & Finish
Once all the potatoes are golden, return the onions to the pan.
Gently toss everything together and cook for another 2–3 minutes to blend the flavors.
Sprinkle with fresh parsley and serve warm.
🍽 Serving Suggestions
Pairs beautifully with:
Roast chicken
Grilled steak
Fish fillet
Or even with eggs for a next-level brunch
Want to go extra? Add a touch of garlic, a splash of white wine vinegar for brightness, or a handful of Gruyère for a gratin-style twist.
Let me know if you’d like a baked version or one that’s more hands-off!
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