Sautéed Potatoes
Most people have a preferred carb - bread... rice... pasta.... but for me, it is the humble potato. I will always pick potato over another side. The perfect side to any meat, in my opinion. And this is one of my favourite ways to prepare my potatoes...a good ol' fashioned sauté. Buttery, golden, deliciousness!
Ingredients
4 russet potatoes, peeled
4 tablespoon extra virgin olive oil
2 tablespoon butter
1 yellow onion - halved and sliced
Salt and ground black pepper to taste
Cut the potatoes into 1/2 inch slices and place in salted cold water for 30 minutes to get the excess starch out of the potato.
After 30 minutes, drain the potatoes in a colander. Place a large pot of lightly salted water over high heat and bring to the boil. Once boiling, place potatoes in the pot and boil for 3 minutes - do not cook until soft, only par boil. Drain the potatoes and set to the side.
Place a deep pan over medium-high heat. Melt butter and oil together. Add onions Saute onions until soft. Season the onions with salt and pepper.
Add the potatoes to the pan of onions - making sure that all slices are touching the pan so they cook evenly and equally.
Saute the potatoes and onions for 5-7 minutes or until potatoes are golden brown. Making sure that you flip and move the potatoes to ensure they cook evenly on both sides.
Season to taste. And serve immediately.
middleeastcoastchef