Ingredients
4 medium russet potatoes (about 1-1/2 pounds), peeled and thinly sliced1 teaspoon salt6 tablespoons butter, divided1 small onion, halved and thinly sliced1 teaspoon minced fresh rosemary1/2 teaspoon pepper
Preparation
In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain.
Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onion, rosemary and pepper; toss to combine. Cook until heated through.
