1 1/2lbs.Yukon gold potatoes, peeled and sliced to 3/8" to 1/2" thick slabs
2mediumyellow onions, sliced thinly, lengthwise
salt and pepper
2cloves garlic, minced
2tbspfresh chopped parsley
Melt butter in a large skillet on medium to medium high heat. Carefully add the potatoes in a single layer to the skillet. Salt and pepper the potatoes.
Brown the potatoes by turning and rotating their positioning in the skillet with a pair of tongs, until all the slabs are nicely browned. This will take 15 to 20 minutes depending on the heat of your stove.
Set your stove heat to low and add the sliced onions, salt them slightly, and stir into the potatoes. Cover the skillet and every 2 minutes, uncover and stir. After about 10 minutes the onions should be softened and starting to brown.
Stir in the minced garlic and cook for an additional 2 minutes. Serve hot garnished with chopped parsley.
If you have too many potatoes for a single layer in your skillet, rotate the potatoes using tongs until all are browned.This recipe adapted from Cook's Country and Emeril Lagasse.