Ingredients
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2 large Russet Potatoes
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3 tablespoons Unsalted Butter
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1 Yellow Onioncut into 1/4" slices
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2 Garlic Clovesminced
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1 tablespoon Italian Parsley Leaves
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1 tablespoon Olive Oil
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1 teaspoon Kosher Salt
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1/2 teaspoon Black Pepper
Directions
Steps
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1
Done
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Preheat the oven to 425°F. Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 3 minutes, then drain and set aside. |
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2
Done
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Melt 3 tablespoons of unsalted butter in a large skillet over medium-low heat. When the foaming subsides, add the onion slices. Cook until the onion has softened and browned, stirring frequently. Add the garlic and cook 1 minute more. Remove the onion to a plate and set aside. |
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3
Done
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Transfer half of the potatoes to the pan and sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over the top of them. Add the onions back to the pan, drizzle olive oil over the top and transfer to the oven. Bake for 40 minutes. Sprinkle with parsley, serve warm and enjoy. |
