These potatoes are so fancy without being hard at all! When I make these at home, it takes me back to France where they are served with EVERYTHING! These are an easy weeknight starch or a beautiful side to serve with a french style omelette for brunch! Good for large crowds too since they are delicious even when they are a little cold! I always use red potatoes but most recipes call for Yukon gold or white. Dealers choice!
Bon Appetit!
Ingredients
5 -6 small red-skinned potatoes, cooked
3 Tbsp. butter or margarine
1 Tbsp. salad oil
⅔ cup coarsely chopped onion
¼ tsp. salt (or to taste)
⅛ tsp. freshly ground pepper
Directions
Cut the cooked potatoes (cold or hot) into ¼-inch slices. Do not peel. Heat the butter and oil in a large frying pan over medium-high. Add the onions, potatoes, salt, and pepper, and sauté until the potatoes are lightly browned and the onions are cooked.
