Ingredients 1 1/2 Pounds Small Red-skinned Potatoes Salt to taste 2 tablespoons vegetable oil 1/2 Cup Thinly Sliced Onion 1 tablespoon butter 1 teaspoon finely chopped garlic Freshly ground pepper to taste 2 tablespoons finely chopped parsley
Instructions 1. Place potatoes, unpeeled, in a saucepan with water to cover and salt. 2. Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into 1/4-inch slices. 3. Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown. 4. Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and serve immediately.
Description This made a perfect side dish for a Grilled Leg of Lamb
Notes Summer had just picked the first onions of the season, and I looked for a recipe that would use them. This recipe used the onions and the fresh parsley he grew. So much fun to be able to go out and pick what I need to cook. I served it with the Grilled Leg of Lamb, Sam's Way which is also in this collection of recipes.
Source New York Times
Comments