This is one of those seemingly simple dishes that needs careful watching. The onions should not brown before they are added to the potatoes.
Take two frying pans and start by sautéing the potatoes in butter. In the second pan, heat another lump of butter and cook the onions over a low heat.
When the potatoes are nearly cooked, add the onions and brown them and the potatoes together. Sprinkle with the parsley.
‘Potatoes … take rank for universal use, profit and easy acquirement …’
American Cookeryby Amelia Simmons, 1796.
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