Butter-Browned Potatoes with Onion and Mustard

配料

3 tablespoons salted butter, cut into 1-tablespoon pieces, divided

2 tablespoons extra-virgin olive oil, divided

1 large yellow onion, halved and thinly sliced

Kosher salt and ground black pepper

1 tablespoon whole-grain mustard OR Dijon mustard, plus more if needed

1½ pounds Yukon Gold potatoes, unpeeled, cut crosswise into ¼-inch-thick slices

2 tablespoons chopped fresh flat-leaf parsley

步骤

In a 12-inch nonstick skillet over medium, melt 1 tablespoon butter with 1 tablespoon oil. Add the onion and ½ teaspoon salt. Cover and cook, stirring occasionally, until the onion is soft and lightly browned, about 12 minutes, adjusting the heat as needed so the onion cooks evenly. Transfer to a bowl, then stir in the mustard and ¼ teaspoon pepper; set aside. Reserve the skillet.

While the onion cooks, put the potatoes in a colander and rinse under cold running water, using your hands to separate slices. Transfer the potatoes to a medium microwave-safe bowl. Add the remaining 1 tablespoon oil and 3 tablespoons water; toss to combine. Cover and microwave on high until a skewer inserted into a potato slice meets no resistance, 6 to 7 minutes, stirring once about halfway through. Drain the potatoes.

In the same skillet over medium, melt the remaining 2 tablespoons butter. Add the potatoes and ½ teaspoon salt; stir to combine. Cook, turning the potatoes often with a spatula, until lightly browned, about 10 minutes.

Add the onion and stir gently to combine. Cook, stirring once or twice, until the onion is heated through, about 2 minutes.

Off heat, stir in the parsley. Taste and season with salt and pepper and additional mustard, if desired.

备注

Potatoes and onions are a ho-hum combination, but in this recipe, inspired by classic French pommes de terre à la Lyonnaise, the humble ingredients become a fantastic dish. The secret: brown the potatoes and onions in butter so they take on a wonderful nutty flavor. This rustic side pairs deliciously with everything from seafood to meat, or simply serve them with eggs. To jump-start the cooking process, we partially cook the potatoes in the microwave, then finish them in the skillet. Be sure to rinse them well before microwaving; this removes some of the excess starch that will cause the slices to stick together.