We first tried these delicious potatoes at Sly’s, our favorite restaurant in Carpinteria. They are time-consuming but make a showy addition to the rotation of our favorite potato dishes. And, much of the work can be done ahead of time. This recipe is for 2 people, but can easily be increased to serve as many as you like since it’s more of a method than a precise recipe.
|Crispy, yummy goodness!|
|Cooled, cooked, peeled, and sliced|
Boil 2 Russet Potatoes (or other favorite, sturdy variety) until they can be pierced with a fork easily.
Drain water and allow to cool completely (this part can be done the day before).
Peel the potatoes and cut them into thin and even slices to make coins.
Cut an onion in half (from top to bottom), then slice it very thinly.
In a medium skillet, over medium-low heat, melt 2 Tablespoons Butter.
Add the Onion, stirring to coat with Butter.
The key to caramelizing onions is patience – it will take about 1/2 an hour.
You don’t want them to color too quickly, just soften.
When the onions are done, set them aside.
|Serve with your favorite steak!|
Cover the bottom of a cast iron skillet with Olive Oil (2 – 3 Tablespoons).
Heat skillet over medium-high heat, then place potatoes in the pan in a single layer and fry them in batches.
They should be crisp and golden and a little brown on the edges.
Once all of the potatoes are fried, add caramelized onions to the pan, stirring until they’re heated through.
Then return all the potatoes to the pan and stir them with the onions.
Season with Salt & Pepper, to taste.
We served these with Grilled New York Strip Steak and Salad.
|Seen in a Santa Barbara storefront!|