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By sarahstpierre

Calories: 248
Fat: 9.8g
Saturated fat: 2.9g
Monounsaturated fat: 4.7g
Polyunsaturated fat: 1.8g
Protein: 4.8g
Carbohydrate: 35.4g
Fiber: 3.3g
Cholesterol: 10mg
Iron: 1.7mg
Sodium: 201mg
Calcium: 29mg

Ingredients

• 2 pounds Yukon gold or red potato, cubed
• 2 1/2 tablespoons canola oil, divided
• 3 cups chopped yellow onion
• 6 garlic cloves, minced
• 2 tablespoons butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup coarsely chopped fresh flat-leaf parsley

Details

Preparation time 40mins
Cooking time 70mins

Preparation

Step 1

1. Place the potatoes in a microwave-safe dish, and cover with plastic wrap. Microwave at HIGH for 5 minutes. Uncover and cool slightly.

2. Heat a large skillet over medium heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add onion; cook 20 minutes or until golden and tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove onion mixture from pan. Wipe the pan clean with paper towels.

3. Increase heat to medium-high. Add the remaining 1 tablespoon oil and butter to pan, and swirl to coat. Add potato, and cook for 4 minutes, without stirring. Turn potatoes over. Cook 6 minutes or until browned, without stirring. Reduce heat to medium-low; cook 10 minutes or until tender and golden brown, stirring occasionally. Remove from heat. Stir in onion mixture, salt, and black pepper; toss. Sprinkle with parsley.