2 pounds potatoes
8 ounces onion, julienne
4 ounces clarified butter
salt and pepper, to taste
Servings: 8
1. Partially cook the potatoes by baking, boiling or steaming. Allow to cool.
2. Peel and cut the potatoes into 1/4-inch (1/2-centimeter) thick slices.
3. Sauté the onions in half of the butter until tender. Remove the onions from the pan with a slotted spoon and set aside.
4. Add the remaining butter to the pan. Add the potatoes and sauté, tossing as needed, until well browned on all sides.
5. Return the onions to the pan and sauté to combine the flavors. Season to taste with salt and pepper.
8 ounces onion, julienne
4 ounces clarified butter
salt and pepper, to taste
Servings: 8
1. Partially cook the potatoes by baking, boiling or steaming. Allow to cool.
2. Peel and cut the potatoes into 1/4-inch (1/2-centimeter) thick slices.
3. Sauté the onions in half of the butter until tender. Remove the onions from the pan with a slotted spoon and set aside.
4. Add the remaining butter to the pan. Add the potatoes and sauté, tossing as needed, until well browned on all sides.
5. Return the onions to the pan and sauté to combine the flavors. Season to taste with salt and pepper.
Last edited: