Description
Golden, crispy potatoes tossed in a rich garlic butter sauce, perfectly complemented by sweet, caramelized onions. This simple yet flavorful dish proves that humble ingredients can create an unforgettable meal. Whether served as a side or enjoyed on its own, these potatoes are irresistibly delicious and packed with comfort in every bite.
Ingredients
- 5 medium potatoes, peeled and diced
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- ½ teaspoon sugar (optional, for caramelizing onions)
- 1 bunch fresh parsley, chopped
Instructions
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Prepare the potatoes: Boil diced potatoes in salted water for about 10–12 minutes, until fork-tender. Drain and set aside.
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Caramelize the onions: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a pan over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for about 15–20 minutes until golden brown. If desired, add sugar to enhance the caramelization. Set aside.
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Make the garlic butter sauce: In another pan, heat the remaining olive oil and butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
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Crisp up the potatoes: Add the boiled potatoes to the pan with the garlic butter sauce. Season with salt and black pepper. Sauté for about 5 minutes, stirring occasionally, until they develop a golden crust.
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Combine & serve: Mix the caramelized onions into the potatoes. Sprinkle with fresh parsley and serve warm.
Notes
- Potato choice: Yukon Golds provide a creamy texture, while Russets get extra crispy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for the best texture.
- Vegan option: Swap butter for additional olive oil or plant-based butter.
- Additions: Sprinkle with Parmesan cheese, add smoked paprika for a smoky twist, or squeeze fresh lemon juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing, Boiling
- Cuisine: Mediterranean