Golden potatoes & onions

Golden potatoes & onions

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(4 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
This is a brilliant way to use up leftover potatoes, perfect with roast chicken

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal238
  • fat9g
  • saturates3g
  • carbs37g
  • sugars9g
  • fibre4g
  • protein4g
  • salt0.17g
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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 onions, halved and finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • few sprigs thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 bay leaves
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 600g cooked new potatoes, cooled and thickly sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • large handful flat-leaf parsley leaves, chopped finely, but not pummelled



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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15th Jun, 2010
Really loved this and have made it twice already. I like the idea of adding the cheese I'l have to try that too!!
20th May, 2010
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.
6th May, 2010
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.
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