A delightful twist on the classic fried potatoes and onions, this recipe adds a touch of garlic and thyme for enhanced flavor.
Heat the olive oil and butter in a skillet over medium heat until melted and combined.
Using a combination of olive oil and butter prevents the butter from burning while adding flavor.
Slice the onion thinly and add it to the skillet. Cook until soft and caramelized, stirring occasionally.
Stir the onions frequently to prevent them from sticking or burning.
Remove the onions from the skillet and set aside.
Place the onions in a bowl to keep them warm while preparing the potatoes.
Slice the potatoes into 1/4 inch rounds and add them to the skillet in a single layer. Cook until golden brown on one side, then flip and cook the other side.
Avoid overcrowding the skillet to ensure the potatoes crisp up properly.
Mince the garlic and add it to the skillet along with the thyme. Stir to combine and cook for an additional 2 minutes.
Adding garlic and thyme towards the end prevents them from burning and retains their flavors.
Return the caramelized onions to the skillet and toss everything together. Season with salt and pepper to taste.
Taste the dish before serving to adjust the seasoning if needed.
Serve the potatoes and onions warm as a side dish or enjoy them on their own.
Garnish with a sprig of thyme for a touch of elegance.
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