With just a few ingredients, this side dish is the perfect addition to any entrée. Pair it with pan-seared steaks, grilled chicken, or fried fish. Add a steamed vegetable like broccoli or green beans for a well-balanced dinner.
2 pounds of red skin or yellow Yukon potatoes, thickly sliced
2 onions, thinly sliced
6 cloves of garlic, smashed
3 tablespoons of butter
6 tablespoons of extra virgin olive oil
A handful of curly parsley, roughly chopped
Salt and pepper to taste
Preheat your oven to 425° F
Thinly slice the onions
Melt the butter and half of the extra virgin olive oil in a medium pan on medium heat. Once your butter is bubbling, put in the onions and lower the temperature to low. Season with salt and pepper. Sauté the onions until softened and browned.
While the onions are cooking, smash the garlic cloves andthickly slice the potatoes. Toss both in a large bowl with the remaining extra virgin olive oil. Season with salt and pepper.
Put the potato mixture onto a greased baking sheet in an even layer. Bake for 30 minutes.
After 30 minutes in the oven, add the onions to the potatoes and bake in the oven for an additional 4 minutes.
While the potatoes and onions are finishing cooking, roughly chop a handful of curly parsley.
Once the potatoes and onions are finished cooking, transfer to a serving dish and toss with parsley. Serve and enjoy!