Categories: Sides
Ingredients
- 6 tbsp. canola oil
- 3 (12 oz.) russet potatoes, cut into 1/8-inch slices
- Salt and white pepper
- 2 tbsp. unsalted butter
- 2 medium yellow onions, thinly sliced lengthwise
- 2 tsp snipped chives, for garnish
- Sour cream, for garnish
Directions
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Heat 2 tbsp. of the oil in a large nonstick saute pan over medium-high heat and start to arrange a layer of overlapping potato slices over the bottom of the pan in concentric circles. Season the potatoes with 1/8 tsp each of the salt and pepper, and cook for 1-2 minutes. Sprinkle 1 tbsp. of the oil over the top, then add a second layer of potatoes, season the same way, and let cool for 1-2 minutes. Repeat this process until you have 4 layers of potatoes.
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Reduce the heat to medium-low and cook the potatoes, gently shaking the pan to keep them from sticking, until the bottom layer of potatoes begins to caramelize and turn golden brown, about 5 minutes. Using a rubber spatula, turn the potatoes over and cook, gently shaking the pan, until that bottom layer turns golden, about another 5 minutes. Continue to cook and flip the potatoes until all of the potatoes are golden brown, about another 15 minutes.
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Add the butter to the pan in one piece and let it melt. Arrange half the onions over the potatoes. Season with 1/8 tsp each of the salt and pepper. Flip the potatoes on top of the onions so the onions are cooking on the bottom of the pan. Cook the onions for 2-3 minutes, then add the remaining onions to the pan and season in the same way. Continue to cook and flip the potatoes and onions until the onions begin to caramelize, about 10 minutes longer. Garnish with chives and sour cream, and serve.