Ingredients
6
6 servings
- •2 pounds russet potatoes
- •2 tablespoons olive oil
- •4 onions, thinly sliced
- •2 tablespoons chopped garlic
- •0.5 cup butter
- •salt to taste
- •ground white pepper, to taste
- •1 tablespoon finely minced fresh parsley
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Peel potatoes and cut them into 1/2-inch slices. Place in a pot and cover with water; bring to a boil. Boil for 2 minutes, then drain and set aside.
- Heat a large oven-proof skillet over medium-high heat. Pour in olive oil, then add onions. Sauté until lightly caramelized, 8 to 10 minutes. Stir in garlic and sauté until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
- Place the skillet back on the stove over low heat. Melt butter in the skillet, then cover the bottom with 1/3 of the potatoes. Season with salt and pepper. Cover potatoes with 1/2 of the onion mixture. Cover with 1/2 of the remaining potatoes; season with salt and pepper. Spread remaining onion mixture on top. Cover with remaining potatoes; season with salt and pepper.
- Bake in the preheated oven until potatoes are tender and browned on top, 10 to 12 minutes.
- Use a spatula to transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.
Nutritional Facts
Per 6 servings
- Calories: 325
- Carbohydrate: 35g
- Fat: 20g
- Fiber: 4g
- Protein: 4g
- Sugar: 6g
Related Recipes
Salade Lyonnaise
Roasted French-Style Potatoes
Parisian Potatoes
Baked French Fries II
The Best Irish Potatoes
Microwaved Potatoes Lyonnaise
French Fried Potatoes
Sheet Pan Steak And Fries
Turkey, Potato, and Onion Casserole
Spicy Steak Fries
French Potato Salad
