By: Chef Ben Davis
2 lbs russet potatoes, washed
½ each yellow onion, peeled
3 tbsp unsalted butter
½ cup clarified butter
Kosher salt to taste
Freshly ground black pepper to taste
2 tbsp finely chopped chives
1 tbsp unsalted butter
1. Place the potatoes in a large pot and cover them with cold water. Place the pot on the stove and cook over high heat until the potatoes are fork-tender but not falling apart. Drain in a colander and let cool enough for you to handle them. Peel the potatoes, and then quarter them lengthwise. Slice the potatoes into pieces about ¼” thick and set aside.
2. Cut the onion in half from top to bottom. Remove the core and then slice lengthwise into thin strips. In a sauté pan or skillet heat the butter until it foams and then add the onions. Add a pinch of kosher salt and cook the onions, covered, stirring frequently for about 15 minutes or until soft. Remove from the heat and set aside.
3. Heat a large skillet over high heat with the clarified butter. Just before the butter starts to smoke add the potatoes and return to the heat. Cook for about 1 minute then begin to shake the pan gently. As the potatoes start to brown reduce the heat and cook until all the potatoes are golden brown.
4. Drain off the butter and add the onions, chives and season with salt and pepper. Add the unsalted butter and toss. Serve immediately.
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