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Instructions |
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Slice onion thinly. Set aside. Peel and slice
potatoes 1/8 inches thick or thinner. Set aside.
Combine garlic powder, dill, salt and pepper. Set
aside.
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In a large frying pan on medium high heat, melt
butter. Add EVOO.
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Add sliced potatoes and onions. Coat slices with
the butter/EVOO mixture. Cook covered for 20
minutes. Using a spatula or fish spatula, turn the
potatoes and onions carefully so they do not break
apart. If potatoes appear dry, add more butter.
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Add dill mixture into potatoes gradually as you turn
the potatoes. Continue to fry uncovered for another
5 minutes or until potatoes are cooked. Serve hot.
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Originally Submitted
8/27/2013
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