1 1/2 pounds (about 3 potatoes) round,

thin-skinned white potatoes

1 large sweet onion

Coarse salt

1 tablespoon of vegetable oil, 1 turn of the pan

2 tablespoons of butter


Heat a 10 inch thick pan

medium high heat.

Slice the potatoes and onions very thinly.

Salt the potatoes and onions. Add oil

and butter in the pan. When the butter

mousses, add the potatoes and onions to the


Place a flat plate over the potatoes and weigh it with any heavy object: a

bag of flour, heavy cans, etc. Let the potatoes and onions crust, 2 to

3 minutes, then turn over, replace the weights and let them crunch again. Keep turning the

potatoes and onions for about 20 minutes, until evenly browned and

in crust.

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