Ingredients:

• 2 lb. russet potatoes, peeled and sliced into 1/4″ thick rounds
• 3 tbsp. butter
• 3 tbsp. olive oil
• 2 small onions, thinly sliced
• 1/4 c. parsley, chopped
• Sea salt

Directions:

1. Cover potatoes with 2” cold water. Bring to a boil and let simmer until crisp tender, about 4 minutes. Drain completely. 
2. Heat 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet until shimmering, add 1/2 potatoes and 1/2 of the onions. Let cook until potatoes are starting to crisp and the onions are golden, about 5 minutes. Add the rest of the butter, oil, potatoes, and onions and continue to cook, mixing until all onions are softened and browned, about 15 minutes. 
3. Remove from heat and stir in parsley. Season with salt and pepper before serving.