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Instructions:
1. Prepare the Potatoes:
Peel the potatoes and slice them into 1/4-inch thick rounds. If you prefer, you can leave the skin on for added texture.
Place the sliced potatoes in a bowl of cold water to prevent them from turning brown while you prepare the other ingredients.
2. Parboil the Potatoes:
In a large pot, bring salted water to a boil. Add the potato slices and cook for about 5-7 minutes, just until they are slightly tender but not fully cooked. They should still hold their shape.
Drain the potatoes well and let them cool slightly. You can also pat them dry with a paper towel to remove any excess moisture.
3. Sauté the Onions:
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté them for 5-7 minutes, stirring occasionally, until they become soft and golden brown. Add the minced garlic and sauté for another minute, until fragrant. Season with a pinch of salt and pepper.
4. Fry the Potatoes:
In the same skillet, melt the butter over medium heat. Add the parboiled potato slices in a single layer. Let them cook undisturbed for about 4-5 minutes on each side, or until golden brown and crispy on the outside.
If necessary, you can do this in batches to avoid overcrowding the pan.
5. Combine the Potatoes and Onions:
Once the potatoes are crispy and golden, add the sautéed onions and garlic back into the pan. Stir gently to combine and let everything cook together for an additional 2-3 minutes, allowing the flavors to meld.
If you’d like extra richness and flavor, you can deglaze the pan with a splash of chicken or vegetable broth. This will help bring out the delicious bits stuck to the bottom of the pan.
6. Season and Serve:
Taste and adjust the seasoning with salt and pepper. Garnish with freshly chopped herbs like parsley or thyme for a burst of color and freshness.
Serve immediately as a side dish alongside your favorite main course.
Tips for Success:
Use the Right Potatoes: Waxy potatoes, like Yukon Golds, are ideal for this dish because they hold their shape well after parboiling and frying. If you use russets, they may break apart more easily, but they still taste great.
Crispiness: To ensure crispy edges, make sure to dry the potatoes thoroughly after parboiling and do not overcrowd the pan when frying.
Herbs and Add-ins: For added flavor, you can experiment with other herbs like rosemary or chives. You could also add a splash of white wine while sautéing the onions for an extra layer of flavor.
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