4 cups water
4 tablespoons vegetable oil
1/2 cup chopped yellow onion
salt and pepper, to taste
2 8-oz each russet potatoes, unpeeled, sliced 1/4 inch thick
1 tablespoon salt
Servings: 2
In medium saucepan, over medium-high heat, bring water to boil. Add potatoes; cook 12 to 15 minutes or until potatoes are tender when pierced with a fork. Drain in colander. In non-stick or cast iron skillet, over medium heat, heat oil; add potatoes. Cook until golden brown, tossing occasionally, about 20 minutes. Add onion; cook 10 minutes longer, or until onion is soft. Season with salt and pepper to taste.
Preparation Time: 5 minutes
Start to finish: 50 minutes
4 tablespoons vegetable oil
1/2 cup chopped yellow onion
salt and pepper, to taste
2 8-oz each russet potatoes, unpeeled, sliced 1/4 inch thick
1 tablespoon salt
Servings: 2
In medium saucepan, over medium-high heat, bring water to boil. Add potatoes; cook 12 to 15 minutes or until potatoes are tender when pierced with a fork. Drain in colander. In non-stick or cast iron skillet, over medium heat, heat oil; add potatoes. Cook until golden brown, tossing occasionally, about 20 minutes. Add onion; cook 10 minutes longer, or until onion is soft. Season with salt and pepper to taste.
Preparation Time: 5 minutes
Start to finish: 50 minutes
