German pan-fried potatoes with onion
Pan-fried potatoes with onion and parsley.
Active time30 min
Cooking35 min
Total1 h 15 minResting : 15 min
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Ingredients
- 2 parsley sprigs
- 1 onion
- 600 g waxy potato
- 30 g clarified butter
- 50 g unsalted butter
- 1 pinch of ground white pepper — optional
- 1 pinch of fine salt — optional
Preparation
Scrub and wash the potatoes. Add about 3 cm water to the saucepan, below the steamer basket. Bring to the boil, put the potatoes in the basket, cover and steam for about 20 min until tender.
600 g waxy potato- saucepan with steamer basket and lid
- knife
Remove the potatoes and cool for about 15 min until safe to handle. Peel and cut into slices about 3 mm thick. Peel and finely dice the onion. Wash and chop the parsley leaves.
2 parsley sprigs1 onion- plate
- vegetable peeler
- knife
- chopping board
Heat the clarified butter in a wide frying pan. Add the slices and fry for about 8 min, turning occasionally. Once they start to turn golden, add the onion and cook for about 4 min until softened. Add the optional salt and pepper, then the unsalted butter. Turn gently to coat and serve with the parsley.
30 g clarified butter50 g unsalted butter1 pinch of ground white pepper — optional1 pinch of fine salt — optional- nonstick frying pan
- spatula
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration