Serves: 1


Preheat oven to 200° F


Cold water
1/2 pound (2 – 3) small white potatoes, scrubbed and peeled
Neutral oil
1/4 cup chopped onions

Kosher or sea salt 

Freshly ground pepper

Flat Italian leaf parsley


Cook’s Note:  The potatoes must chill overnight.  Please read through the recipe at least the day before you plan to serve the meal.



Fill a saucepan halfway with cold water.
Add potatoes.  If necessary, add cold water until the potatoes are covered by 1″ of water.
Bring water to a boil.
Boil potatoes for 35 minutes or until a fork can easily be inserted to the middle of the potato.
Drain out water completely.
Allow potatoes to cool until they can be handled.  
Slice potatoes into 1/8″ thick rounds.
Chill potatoes overnight. Do not cover.


Day 2


Heat a large cast iron skillet.
Add 1 tablespoon oil.
When the oil simmers, add chopped onion. Sprinkle with salt.
Saute onions until translucent and lightly browned on the edges.
Reserve onions in an oven-proof casserole dish, leaving the oil in the skillet.
Add 1 teaspoon oil to pan. Add a single layer of potato slices to the skillet.
Allow potato slices to brown to the degree desired on that side.


Cook’s Note: The edge of the bottom side browning is an indicator that it may be time to flip the potato slice.


Turn all slices individually with spatula.
When the slices have browned on the second side, place in the casserole dish with the onions.
Scrape any fond over the top of the potatoes.
Keep the finished potatoes warm in the preheated oven.
If necessary, repeat frying process until all the slices are browned on both sides.
Place potatoes on the serving dish. Salt and pepper to taste.
Garnish with parsley, if desired.