Crispy Little Red Potatoes

By á-73576

Crispy and Delicious!

Ingredients

• 2 pounds little red potatoes
• 1 medium onion, cut into half moons
• 1/4 cup fresh coarse chop parsley
• 1/8 cup olive oil, or more as needed
• 1 teaspoon kosher salt, or more to taste
• 1/2 teaspoon fresh cracked pepper

Details

Servings 4
Cooking time 60mins
Adapted from spicedpeachblog.com

Preparation

Step 1

In a large pot boil enough water to cover potatoes by about two inches. Rinse whole little red potatoes in a colander and pour into the boiling water continuing to cook on high heat for approximately 15-17 minutes until a fork just goes all the way through potatoes easily. Turn off the boiling water and let potatoes sit in hot water for ten minutes, drain and cool. When potatoes are cool enough to handle cut each little potato in half and quarter any larger size potatoes in the batch. Heat a large nonstick saute pan on medium heat and add in the olive oil then pour in the onions. Cook onions on very low heat for one minute then increase the temperature to medium heat placing the little potato halves white part down. Fry potatoes in oil for five minutes minutes, stir potatoes around with the onions and cook a few more minutes before again turning the potatoes so that all of the white sides are oil side down, cook another few minutes until potatoes are golden browned and crispy. Once potatoes are browned stir in salt, pepper, and fresh coarse chopped parsley, adjust seasonings to taste. Serve hot immediately.