Golden potatoes & onions

Golden potatoes & onions

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

This is a brilliant way to use up leftover potatoes, perfect with roast chicken

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
238
protein
4g
carbs
37g
fat
9g
saturates
3g
fibre
4g
sugar
9g
salt
0.17g

Ingredients

  • 25g butter
  • 4 onions, halved and finely sliced
  • few sprigs thyme
  • 4 bay leaves
  • 2 tbsp olive oil
  • 600g cooked new potatoes, cooled and thickly sliced
  • large handful flat-leaf parsley leaves, chopped finely, but not pummelled

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat the butter in a shallow pan and cook the onions with the thyme and bay for 20 mins until very soft, then turn up the heat to medium and cook for 5 mins more until sticky and golden.
  2. Add the olive oil to the pan, scatter in the potatoes and fry for about 10 mins until golden. They won’t crisp because of the onions but you want them soft around the edges; add more oil to the pan if necessary. About 30 secs before serving toss through the parsley and season.

Recipe from Good Food magazine, May 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kerryrf's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really loved this and have made it twice already. I like the idea of adding the cheese I'l have to try that too!!

brianhaynes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty - this recipe made a real change from the usual choice of presenting potatoes on the plate either boiled, roast, baked, chipped or fried in the usual way. Served with sausages and greens makes for a lovely meal. Will certainly use this recipe again, maybe adding cheese as suggested by the previous comments - another lovely recipe from Good Food, well done.

26chuckabutty's picture
  • 1
  • 2
  • 3
  • 4
  • 5

You can turn this into a tartiflette by cutting a reblochon or other melting cheese in two rounds, placing it cut sides down over the top of the potatoes and onions and putting the dish in a hot oven for half-an-hour. The cheese melts and makes it extra yummy.

Questions

Tips