gold potatoes kosher salt canola oil unsalted butter yellow onions sugar white wine vinegar parsley thymeViewed: 14 - Published at: 7 years ago
- 4 large Yukon gold potatoes
- Kosher salt and freshly ground black pepper
- 4 tablespoons canola oil
- 6 tablespoons unsalted butter
- 2 large yellow onions, halved and thinly sliced
- Pinch of sugar
- 4 teaspoons white wine vinegar
- 1/4 cup chopped fresh flat-leaf parsley
- 2 sprigs fresh thyme, leaves removed, plus more for garnish
- Put the potatoes in a large pot and cover by 2 inches with cold water.
- Add 1 tablespoon of kosher salt and bring to a boil over high heat.
- Cook until a knife inserted into the center meets some resistance, 15 minutes.
- Drain and let cool slightly.
- While the potatoes are cooking, heat 2 tablespoons of the oil in a large saute pan over medium heat.
- Add 2 tablespoons of the butter, the onions, sugar and some salt and pepper.
- Cook, stirring occasionally, until the onions are soft and caramelized.
- Remove to a platter.
- Slice the potatoes in half lengthwise, then crosswise into 1/2-inch-thick half-moon-shaped slices.
- Sprinkle both sides of the potato slices with salt and pepper.
- Heat the remaining 2 tablespoons oil in the same saute pan over medium-high heat.
- Add the potatoes in a single layer, then add 2 tablespoons of butter and cook on both sides (being careful not to break the slices) until lightly golden brown and crisp around the edges, about 7 minutes.
- Stir in the onions, remaining 2 tablespoons butter and the white wine vinegar.
- Finish with the parsley and thyme.
- Serve hot, garnished with thyme sprigs.