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

1 large sweet onion

Coarse salt

1 tablespoon oil , 1 turn of the pan

2 tablespoons butter


Heat a 10-inch heavy skillet over medium high heat.
Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
Place a plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned food , etc. Let the potatoes and onions crust, 2 to three minutes, then turn, replace weights, and allow them to crust again. Keep turning the potatoes and onions over for about 20 minutes, until they're evenly golden and crusted.

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