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POTATOES ONIONS AND GARLIC
INGREDIENTS:
4 medium Russet potatoes, diced
1 large white onion, diced
1 large red onion, diced
4 cloves garlic, chopped fine
3 tablespoon extra virgin olive oil
3 tablespoons butter
1 teaspoon sea salt (to taste)
1 teaspoon fresh ground black peppercorns (preferably Tellicherry)
Fresh chopped parsley (optional garnish)
Wash Russet potatoes thoroughly under cold running water scrubbing with a
brush and dice into cubes leaving the skin on. Place diced potatoes in
a small to medium sized stock pot covering potatoes with water and boil for
about 8 minutes and place boiled potatoes in a colander to drain.
Using a large skillet on medium to high heat add 3 tablespoons extra virgin
olive oil and 3 tablespoons butter adding the diced red and white onions,
garlic, sea salt, black pepper and sauté for about 5 minutes until onions
are tender (al dente). Add the boiled potatoes to the onion garlic
mixture, mixing well and simmer on low heat with a tight fitting lid
on skillet until the desired doneness and texture is reached. Serve
and garnish with fresh chopped parsley.
YIELD: 4 large servings.
Below pix of plated potatoes onions and garlic with Chateaubriand
tenderloin and Béarnaise sauce served on 04-11-09:
Below a few sequence pixs taken. I will add the ingredients set-up
pix the next time I do this recipe. In too big a hurry!
The potatoes, onions and garlic sautéed in olive oil and butter is an
excellent alternate to a traditional baked potato.
Bill aka Mickey Porter 04-12-09.
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