serves
4-6
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Some might compare this to a similar French dish for Lyonnaise-style potatoes, but I can’t help but think the use of onions this way is so typically Venetian (and, actually, that before becoming Venetian, it was borrowed from the great exposure to Turkish cuisine, as gastronome Giuseppe Maffi oli suggests), where everything from baccalà to fried sardines to liver starts out this way. You could serve these in small bowls with a toothpick to fish them out as cicchetti. This is as delicious piping hot as it is cold the next day.
Ingredients
- 500 g (1 lb 2 oz) potatoes
- 1 white onion, thinly sliced
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil, or as needed
- handful of parsley leaves, finely chopped
Instructions
- Place the whole potatoes in cold water and bring to a simmer, then par-boil for 15 minutes. Drain. When cool enough to handle, peel and chop the potatoes into chunks (the reason for boiling them whole first is so they aren’t too watery for the next step).
- Cook the onions in the butter and olive oil in a wide frying pan over a medium heat until they begin to turn soft, about 3–5 minutes.
- Add the potatoes, a good pinch of salt and some freshly ground pepper, and continue cooking, tossing occasionally, to give the potatoes time to get a nice golden colour. They should be cooked through, while getting a little crisp and browned on the edges and the onions should begin to caramelise, about 7–10 more minutes. You could add some olive oil if you think it needs it. Sprinkle with the parsley at the last minute and adjust for seasoning, adding salt or pepper if you like.
Source: Undefined / Hardie Grant Books / Emiko Davies
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Some might compare this to a similar French dish for Lyonnaise-style potatoes, but I can’t help but think the use of onions this way is so typically Venetian (and, actually, that before becoming Venetian, it was borrowed from the great exposure to Turkish cuisine, as gastronome Giuseppe Maffi oli suggests), where everything from baccalà to fried sardines to liver starts out this way. You could serve these in small bowls with a toothpick to fish them out as cicchetti. This is as delicious piping hot as it is cold the next day.
