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6 to 8
servingsEasy
Published 1989
If you have no baby potatoes in their skins, wash some Yellow Finnish, White Rose, or California new potatoes; cut them unpeeled into ½-inch cubes, then turn the angles of the cubes to make them as large as the onions and to prevent the angles from falling off and burning while cooking.
In two separate skillets, brown the potatoes and onions in butter until golden; when almost cooked, pour the potatoes into the onions, or vice versa, and finish cooking, covered, 5 minutes. Season with salt, pepper, and chopped parsley. This is an excellent vegetable for all meat dishes.