POTATOES WITH ONIONS AND PARSLEY
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.
Provided by Gia Peterkin Trower @peterkig
Categories Vegetables
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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.
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