Potatoes with Onions and Parsley

Gia Peterkin Trower

By
@peterkig

My dad was in WWII and was a cook in the army. He was an awesome cook and one of the dishes he made for us that I loved were the delicious tender potatoes, my mom made them also. From what I remember here is my version of how they were prepared.


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Serves:

6-8

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

6-9
yellow or yukon gold potatoes
2 clove
garlic
1 Tbsp
olive oil
3 Tbsp
butter
1 tsp
parsley flakes
1 medium
onion
salt and pepper to taste

Directions Step-By-Step

1
In a large skillet, melt the butter and 1 tablespoon of olive oil. Slice the onions and garlic and cook in the pan until tender.
2
While the onions are cooking, peel, wash and dry off potatoes, cut them in half and then make slices about 1/2" thick. Lay the potatoes on top of the onions, cover and cook on a low heat. The trick to these potatoes are to cook on a low heat covered and add a little bit of water at a time once the liquid is almost evaporated.
3
When you see the potatoes turn transparent, stir and add parsley, salt and pepper. Cover and continue to cook on low watching the liquid. Add a little bit of water and 2nd tablespoon of olive oil when the liquid is almost gone.
4
Keep the skillet covered, stirring occassionally. When the potatoes are tender, throw in about 1/4 cup of frozen peas (optional) and continue to cook about another 10 minutes or until the potatoes are nice and tender and at this point will have a nice gravy.

About this Recipe

Course/Dish: Vegetables, Potatoes
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #Dish