← Nouns Cooking · French

Ingredients

• 800 g firm waxy potatoes, scrubbed
• 2 Onion, thinly sliced
• 50 g Butter
• 2 tbsp Vegetable oil
• 1 handful Parsley, chopped
• salt and black pepper

Method

1. Boil the whole potatoes in salted water for 12–15 min until just tender but still firm. Drain, cool a little, then peel if you like and slice into 1 cm rounds.
2. Meanwhile, melt half the butter with 1 tbsp oil in a pan over medium-low heat and cook the onions for 15 min, stirring often, until soft and golden.
3. In a large frying pan, heat the remaining butter and oil over medium-high heat. Fry the potato slices for 8–10 min, turning, until golden and crisp at the edges.
4. Add the onions to the potatoes, toss together for 2 min, season and finish with the parsley.

Tips

• Cook the onions and potatoes separately, as Escoffier advised, so both get properly golden.
• Leftover boiled potatoes are perfect here.

Sources

Written in our own words after cross-checking these recipes:

BBC Food SBS Food Snippets of Paris