- 2lb. russet potatoes, peeled and sliced into 1/4" thick rounds
- 3 tbsp. butter
- 3 tbsp. vegetable oil
- 2 small onions, thinly sliced
- 1/4 cup parsley chopped
- Kosher salt
Cover potatoes with 2" cold water. Bring to a boil and let simmer until crisp tender, about 4 minutes. Drain completely
Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet until shimmering, add 1/2 potatoes and 1/2 onion. Let cook until potatoes are starting to crisp and the onions are golden, about 5 minutes. Add the rest of the butter, oil, potatoes, and onions and continue to cook, mixing until all onions are softened and browned, about 15 minutes.
Remove from heat and stir in parsley. Season with salt and pepper before serving.
Serves 4 people. Prep time 10 minutes. Total time 45 minutes.