Instructions
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Melt butter in a large skillet on medium heat. Carefully add the potatoes in a single layer to the skillet. Salt and pepper the potatoes.
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Brown the potatoes by turning and rotating their positioning in the skillet with a pair of tongs, until all the slabs are nicely browned. This will take 15 to 20 minutes depending on the heat of your stove.
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Set your stove heat to low and add the sliced onions, salt them slightly, and stir into the potatoes. Cover the skillet and every 2 minutes, uncover and stir. After about 10 minutes the onions should be softened and starting to brown.
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Stir in the minced garlic and cook for an additional 2 minutes. Serve hot garnished with chopped parsley.
Notes
- If you have too many potatoes for a single layer in your skillet, rotate the potatoes using tongs until all are browned.
- Keep the temperature of your skillet no more than 350° F to prevent the butter from burning. Use a laser thermometer to monitor this if you have one.
- This recipe is adapted from Cook’s Country and Emeril Lagasse.
Nutrition
Calories: 251kcal
