|1 large||Onion, thinly sliced|
|Oil, for deep-frying|
|1 large||Idaho baking potato, peeled|
|And sliced 1/4-inch thick|
|1 tablespoon||Chopped garlic|
|2 tablespoons||Chopped scallions|
|1 tablespoon||Chopped parsley|
|Salt and freshly-ground|
In a skillet, preferably cast iron, melt butter over low heat and slowly cook onion until sweet and golden brown, about 20 minutes.
Meanwhile, in a deep-fryer or high-sided skillet heat 1 to 2 inches of oil to 360 degrees. Fry potatoes until golden brown. Remove with a slotted spoon and drain on paper towels. When onion is tender and caramelized, add garlic and cook 2 minutes. Add fried potato, scallions and parsley. Toss until potatoes are crisp and heated through. Season to taste with salt and pepper. Serve immediately.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE119
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