Sliced potatoes parboiled and fried in butter until golden, tossed with slowly cooked onions; the classic French side. Serves 4.
2,000ml
1.5tsp
750g
2piece
45g
2tbsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,000ml | — | — | |
| 2 | | 1.5tsp | — | — | |
| 3 | | 750g | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 45g | — | — | |
| 6 | | 2tbsp | — | — | |
| 7 | | 1pinch | — | — |
Pour the water into the large saucepan.
Water · 2,000 ml
Add 1 teaspoon of the salt.
Salt · 1 tspBring to the boil.
Meanwhile, lay the potatoes on the chopping board.
Waxy potatoes · 750 g
Lower the sliced potatoes into the boiling water.
Boil for 5 minutes, until just tender at the edges but still holding their shape.
Lay the onions on the chopping board.
White onion · 2 pieceCut them in half through the root and peel off the skins.
Put a third of the butter in the frying pan.
Unsalted butter · 15 g
Melt it over a medium heat.
Cook for about 12 minutes, stirring now and then, until soft and golden.
Meanwhile, put the oil in the large frying pan.
Sunflower oil · 2 tbsp
Add the rest of the butter.
Unsalted butter · 30 gHeat over a medium-high heat until the butter foams.
Fry for about 12 minutes, turning every few minutes, until golden and crisp at the edges.
Tip the onions into the potatoes and turn everything together.
Add the rest of the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Pour the water into the large saucepan.⏱ 15sResultWater |
| 2 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultSalted water |
| 3 | — | | Bring to the boil.⏱ 8 minResultBoiling salted water |
| 4 | 750 g | | Meanwhile, lay the potatoes on the chopping board.⏱ 10sResultWaxy potatoes |
| 5 | Waxy potatoesstep 4 |  | Peel the waxy potatoes⏱ 2 min 30sResultPeeled potatoes |
| 6 | Peeled potatoesstep 5 | | Cut them into 5 mm slices.⏱ 3 minResultSliced potatoes |
| 7 | Sliced potatoesstep 6 | | Lower the sliced potatoes into the boiling water.⏱ 20sResultPotatoes in boiling water |
| 8 | — | | Boil for 5 minutes, until just tender at the edges but still holding their shape.⏱ 5 minResultParboiled potatoes |
| 9 | Parboiled potatoesstep 8 |  | Drain them in the colander.⏱ 15sResultDrained potatoes |
| 10 | — | | Leave them to steam dry for 3 minutes.⏱ 3 minResultSteam-dried potatoesused in step 21 |
| 11 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultWhite onion |
| 12 | White onionstep 11 | | Cut them in half through the root and peel off the skins.⏱ 1 minResultHalved onions |
| 13 | Halved onionsstep 12 | | Slice them thinly.⏱ 3 minResultSliced onionsused in step 16 |
| 14 | 15 g | | Put a third of the butter in the frying pan.⏱ 5sResultWeighed butter |
| 15 | — | | Melt it over a medium heat.⏱ 40sResultFoaming butter |
| 16 | Sliced onionsstep 13 | | Add the onions.⏱ 10sResultOnions in butter |
| 17 | — | | Cook for about 12 minutes, stirring now and then, until soft and golden.⏱ 12 minResultGolden onionsused in step 23 |
| 18 | 2 tbsp | | Meanwhile, put the oil in the large frying pan.⏱ 5sResultSunflower oil |
| 19 | 30 g | | Add the rest of the butter.⏱ 5sResultOil and butter |
| 20 | — | | Heat over a medium-high heat until the butter foams.⏱ 1 minResultHot butter and oil |
| 21 | Steam-dried potatoesstep 10 | | Add the potatoes in a single layer.⏱ 20sResultPotatoes to fry |
| 22 | — | | Fry for about 12 minutes, turning every few minutes, until golden and crisp at the edges.⏱ 12 minResultGolden potatoes |
| 23 | Golden onionsstep 17 | | Tip the onions into the potatoes and turn everything together.⏱ 15sResultPotatoes and onions |
| 24 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSalted potatoes and onions |
| 25 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned potatoes and onions |
| Total Time | 45 min | ||
| Nutrient | Per serving |
|---|---|
| 306kcal | |
| 5g | |
| 16g | |
| 7g | |
| 38g | |
| 5g | |
| 5g | |
| 352mg |
Sliced potatoes parboiled and fried in butter until golden, tossed with slowly cooked onions; the classic French side. Serves 4.
What you’ll doYou will parboil sliced potatoes, fry them in butter and oil until golden, cook onions slowly until soft and golden, then toss them together.
