SUPPER WITH FRIED POTATOES AND ONIONS
FACEBOOK Hoverdminsite 2 Years Ago No Comments

Mark, my husband, is a meat-and-potatoes kind of guy. He adores this recipe for fried potatoes and onions! He will eat this as his main course. It’s fantastic comfort food.

Although wonderful, this is not the healthiest dish. The onion is optional for those who dislike them. I prepare it frequently for my family, and the restaurant where I work has switched to this recipe! For a nice addition, combine diced tomatoes with the onion and garlic.

You might think that anything fried is off limits. However, pan frying is not the same as deep frying. Check out the nutritional values as well – they’re not bad. Fiber, vitamin C, and potassium are all beneficial. In addition, it is minimal in calories and saturated fat.

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SUPPER WITH FRIED POTATOES AND ONIONS
FACEBOOK Hoverdminsite 2 Years Ago No Comments

Ingredients

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1 1/2 pounds round, white thin-skinned potatoes (approximately 3 potatoes)

1 medium sweet onion

salt, coarse

1 tablespoon vegetable oil, 1 pan turn

2 tbsp. melted butter

Directions
Melt butter in a 10-inch heavy skillet over medium-high heat.
Thinly slice the potatoes and onions. Potatoes and onions should be salted. Pour in the oil and butter. Add the potatoes and onions to the skillet when the butter foams.

Place a dinner plate on top of the potatoes and weigh it down with any large object, such as a sack of flour or heavy canned goods. Allow the potatoes and onions to crust for 2 to 3 minutes before turning, replacing the weights, and allowing them to crust again. Turn the potatoes and onions every 20 minutes for about 20 minutes, or until they are equally brown and coated.