Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
  • 2 tbsp (30ml) unsalted butter
  • 2 tbsp (30ml) olive oil
  • Salt and pepper to taste
  • 1 medium onion, thinly sliced
  • 1 tbsp (15ml) unsalted butter
  • Fresh parsley, chopped (optional)

Instructions:

  1. Peel and slice the potatoes into 1/4-inch rounds. Rinse the sliced potatoes in cold water to remove excess starch; pat dry.
  2. In a large skillet, melt 1 tbsp of butter over medium heat. Add the sliced onions and a pinch of salt; sauté until translucent and golden.
  3. In the same skillet, add olive oil and remaining butter; heat until shimmering. Layer the potatoes flat, season with salt and pepper, and cook undisturbed.
  4. Once the potatoes are golden brown, flip and continue cooking until tender. Gently fold in the caramelized onions and heat through.
  5. Transfer to a serving dish, sprinkle with fresh parsley if using, and enjoy hot!