Enjoyed the home fries but would cut back the onions to one and a half cups. The onions overpowered the dish. Will try again.
Briefly microwaving the potatoes gives them a head start on cooking. Adding butter not only helps them brown better, but also lends rich flavor. Waxy potatoes won't break down in the pan when cubed and sautéed.
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Total: 1 Hour, 12 Minutes
- Calories: 248
- Fat: 9.8g
- Saturated fat: 2.9g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 1.8g
- Protein: 4.8g
- Carbohydrate: 35.4g
- Fiber: 3.3g
- Cholesterol: 10mg
- Iron: 1.7mg
- Sodium: 201mg
- Calcium: 29mg
- 2 pounds Yukon gold or red potato, cubed
- 2 1/2 tablespoons canola oil, divided
- 3 cups chopped yellow onion
- 6 garlic cloves, minced
- 2 tablespoons butter
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1. Place the potatoes in a microwave-safe dish, and cover with plastic wrap. Microwave at HIGH for 5 minutes. Uncover and cool slightly.
- 2. Heat a large skillet over medium heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add onion; cook 20 minutes or until golden and tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove onion mixture from pan. Wipe the pan clean with paper towels.
- 3. Increase heat to medium-high. Add the remaining 1 tablespoon oil and butter to pan, and swirl to coat. Add potato, and cook for 4 minutes, without stirring. Turn potatoes over. Cook 6 minutes or until browned, without stirring. Reduce heat to medium-low; cook 10 minutes or until tender and golden brown, stirring occasionally. Remove from heat. Stir in onion mixture, salt, and black pepper; toss. Sprinkle with parsley.
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