Ingredients

The following ingredients have 4 Servings
  • 1½ pounds yellow potatoes (Yukon Gold potatoes)
  • 1 tablespoon kosher salt
  • 1 tablespoon distilled white vinegar
  • 3 tablespoons vegetable oil (divided)
  • 2 tablespoon unsalted butter
  • 1 small sweet yellow onion (diced)
  • 1-2 teaspoons minced fresh thyme
  • Kosher salt & freshly ground black pepper (to taste)
  • 1 tablespoon minced fresh cilantro (parsley or chives)

Instruction

  • Place the potatoes in a medium pot and cover with cold water. Add 1 tablespoon kosher salt and 1 tablespoon vinegar. Stir well. Set the heat to high and boil the potatoes until just tender (approximately 5 minutes after water has reached a boil). Drain. Cool, to touch, and cut potatoes into fourths. Place the potatoes in a bowl and toss with 1 tablespoon oil.
  • While potatoes boil, heat 1 tablespoon oil and 1 tablespoon butter in a large skillet set over medium heat just until the oil shimmers. Add the onion, sprinkle with salt & pepper and cook until onion is translucent and tender, 3-4 minutes. Transfer onion to a paper-towel lined plate and remove skillet from heat.
  • When potatoes are ready, set the skillet over medium heat and add 1 tablespoon oil and 1 tablespoon butter. Heat the oil & butter until the oil shimmers, and add the quartered potatoes. Season the potatoes with salt and pepper, and cook in a single layer until potatoes are crispy and lightly browned on the bottom (about 6 minutes).
  • Add the cooked onions and thyme to the potatoes; toss and season to taste. If desired, add cilantro, parsley or chives. Serve immediately.
  • Enjoy!