Warm 2 T. of butter in a skillet. Using your best knife skills, cut even and thin slices of potatoes (I used large red). Layer them around the bottom, overlapping slightly. Sprinkle with salt.
Then grind some pepper - I used Tellicherry for that tongue numbing experience.
Let them brown a bit on the stovetop with thick cut onions. I also sprinkled on a bit more salt and some Berbere seasoning. Drizzle olive oil around.
Then, into the oven with thee! 350F for about 30-45 minutes until they smell done. Turn them out onto a cutting board or serving platter and enjoy!
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2 comments:
I like reds and yukon golds. I do a variation of your potatoes wrapped in foil on the grill. The onions caramelize nicely and lend their sweetness to the potatoes.
I love that variation too. I was going for fast, easy, lazy, eat.
My dad used to take whole vidalias, slathered in butter, and wrapped in foil, thown in the coals for as long as we could stand it - that stuff was food for the gods.
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