Categories: Fries
Ingredients
- 2 lbs. Yukon Gold potatoes, cubed
- 2 1/2 tbsp. canola oil, divided
- 3 cups chopped yellow onion
- 6 garlic cloves, minced
- 2 tbsp. butter
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup chopped parsley
Directions
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Place the potatoes in a microwave-safe dish, and cover with plastic wrap. Microwave at HIGH for 5 minutes. Uncover and cool slightly.
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Heat a large skillet over medium heat. Add 1 1/2 tbsp. 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.
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Increase heat to medium-high. Add the remaining 1 tbsp. oil and butter to pan; swirl to coat. Add potato; 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.