|
 
POTATOES ONIONS AND GARLIC
INGREDIENTS:
4 medium Russet potatoes, diced
1 large white onion, diced
1 large red onion, diced
4 cloves garlic, chopped fine
3 tablespoon extra virgin olive oil
3 tablespoons butter
1 teaspoon sea salt (to taste)
1 teaspoon fresh ground black peppercorns (preferably Tellicherry)
Fresh chopped parsley (optional garnish)
Wash Russet potatoes thoroughly under cold running water scrubbing with a
brush and dice into cubes leaving the skin on. Place diced potatoes in
a small to medium sized stock pot covering potatoes with water and boil for
about 8 minutes and place boiled potatoes in a colander to drain.
Using a large skillet on medium to high heat add 3 tablespoons extra virgin
olive oil and 3 tablespoons butter adding the diced red and white onions,
garlic, sea salt, black pepper and sauté for about 5 minutes until onions
are tender (al dente). Add the boiled potatoes to the onion garlic
mixture, mixing well and simmer on low heat with a tight fitting lid
on skillet until the desired doneness and texture is reached. Serve
and garnish with fresh chopped parsley.
YIELD: 4 large servings.
The potatoes onions and garlic sautéed in olive oil and butter is an
excellent alternate for the traditional baked potato!
Bill aka Mickey Porter 04-12-09. |
|
