member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    HOME FRIES WITH ONIONS AND CHIVES


    Source of Recipe


    Gourmet

    List of Ingredients




    2 lb russet (baking) potatoes
    2 medium onions, halved lengthwise and thinly sliced crosswise (4 cups)
    3/4 teaspoon salt
    1/2 teaspoon black pepper
    1/2 stick (1/4 cup) unsalted butter
    2 tablespoons olive oil
    2 tablespoons finely chopped fresh chives

    Recipe



    Cover potatoes with salted cold water by 1 inch in a large pot, then boil until just tender when pierced with a knife, about 20 minutes. Drain potatoes and cool completely, then chill, wrapped in plastic wrap, at least 8 hours.
    Quarter potatoes lengthwise and cut crosswise into 1/2-inch pieces.

    Cook onions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until pale golden, 10 to 15 minutes, then transfer to a bowl.

    Heat 1 tablespoon butter and 1 tablespoon oil in skillet over moderately high heat until foam subsides, then sauté half of potatoes with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, 8 to 12 minutes. Add half of onions and sauté, stirring occasionally, until potatoes are golden brown, about 3 minutes. Transfer to a bowl and keep warm, covered. Cook remaining potatoes and onions in same manner.

    Return all vegetables to skillet and gently toss with remaining tablespoon butter and chives until butter is melted. Season with salt and pepper.

    Cooks' notes:
    • Cooked whole potatoes can be chilled up to 2 days.
    • Onions may be cooked, separately, 1 day ahead and chilled, covered.


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â