Directions

You will need an oven-proof skillet with a tight fitting lid to steam the potatoes.
NOTE: You can easily substitute any kind of potato to make this. Yukon Golds are my favorite.

Preheat the oven to 375F.

Begin by chopping the onion and caramelizing with enough olive oil to coat the bottom of the pan— not too much! TIP: I use olive oil for this method, and I reserve extra-virgin olive oil when I am not working with high heat…like for salads. On medium heat, caramelize the onion (about 20 minutes).

In the meantime,

Coat the oven-proof skillet with a thin layer of olive oil.
Saute the potatoes on medium-high heat for 3-5 minutes.
Season with kosher salt & black pepper, to taste.
Add about 2 Tablespoons of water and cover the potatoes with a lid.
Allow to steam for 3-5 minutes, removing the lid in the last minute to let all the water evaporate.

Once the onions are caramelized, add either either 1 tsp. Worcestshire sauce or balsamic vinegar.

Add the onion to the potatoes and one pat of butter. Mix thoroughly, to coat the potatoes with melted butter.

If desired, add an extra dash of either balsamic or Worcesthire, to suit your taste.

Roast in the oven for about 15-20 minutes, depending on how crisp you like it. Garnish with fresh parsley, if desired.

Serve with a fried egg on top.

Thanks, Dawn, from the food blog Vanilla Sugar for inspiring me to make this recipe.