Ingredients:

  • 2 pounds (900 g) Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 4 tablespoons (60 g) unsalted butter
  • 2 tablespoons (30 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (5 g) fresh parsley, chopped (for garnish)

Instructions:

  1. Peel and slice the potatoes thinly (about 1/8 inch). Rinse in cold water to remove excess starch, then drain and pat dry.
  2. In the skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the sliced onions, season with salt, and cook until softened and golden, about 10 minutes. Remove the onions from the skillet and set aside.
  3. In the same skillet, add the remaining butter and olive oil. Layer the potato slices in a slightly overlapping fashion in the pan. Cook for about 5 minutes until the undersides are golden brown, then flip.
  4. Add the sautéed onions back to the pan, season with pepper, and cook for an additional 15-20 minutes, stirring occasionally, until potatoes are golden and tender.
  5. Sprinkle with fresh parsley before serving.