To ensure even cooking and an impeccable texture, cover the potatoes and onions with a plate, pressing it down with something heavy—a sack of flour, a collection of sturdy cans—like a comforting embrace. Under gentle pressure, the potatoes and onions begin to yield, their flavors mingling and evolving, transforming into a harmonious medley of tastes and textures. As time passes, the potatoes and onions continue their gentle sauté, their colors transitioning from pale to golden, and finally to a rich, enticing brown. Each moment spent in the skillet allows them to develop a tantalizing crispness on the outside while retaining a delicate tenderness within. The symphony of aromas grows more intoxicating, promising a gratifying culinary experience.
After approximately 20 minutes of patient sautéing, the transformation is complete. The potatoes and onions have achieved the perfect balance of texture and flavor, displaying a mesmerizing combination of golden-brown exteriors and luscious, melt-in-your-mouth interiors. Now, with a sense of accomplishment and anticipation, it is time to savor the fruits of your labor. Serve these fried potatoes and onions as a delectable side dish, or let them take center stage as a hearty main course. The choice is yours. With each bite, you’ll experience the satisfying crunch of the golden exterior giving way to a tender, succulent interior.
Ingredients:
1½ pounds (about 3) thin-skinned round white potatoes.
One large sweet onion.
Salt.
One tbsp. vegetable oil.
Two tbsps. of butter.
I make these at least 8 times a year because they are so good and easy! Can taste it now!
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