- 6 large waxy boiling potatoes
- 1 large onion, NOT super-sweet.
- 3 T. extra-virgin olive oil
or boil the potatoes until they can be pierced through easily with a
knife. When cool enough to handle, peel them and cut into approximately
1/4-inch slices, then spread them out to cool completely.
Cut the onion in half lengthwise, then peel it and cut into thin slices.
Heat the 3 T. oil a nine- or ten-inch nonstick skillet on high until it’s hot but not smoking. Add the onions and stir to coat them. Reduce the heat to medium low and continue to cook, stirring occasionally, until the onions are soft and golden. Remove from the heat and cool completely.