Sauteed Potatoes with Carmelized Onions

Serves 4
Total Cost of Dish - $2 (appox. $.50/person)

* 1 lb small white potatoes, cut crosswise into 1/4" slices
* 1 yellow onion, halved cut pole to pole into 1/4" slices
* 2 Tbsp. olive oil
* Salt and Pepper
* Splash of white wine
* 1-2 Tbsp. unsalted butter
* Parsley

Bring a medium sized pot of lightly salted water to a boil. Add sliced potatoes to water and cook for 8-10 minutes until the potatoes can be easily pierced with the tip of a knife. When the potatoes are cooked through, strain them from the water and set them aside in a bowl for later use.

Heat a large frying pan over medium heat and add 1 Tbsp. of olive oil. Once the olive oil is hot, but not smoking, add the onions to the pan, salt and pepper to taste.
Saute the onions for about 15 minutes until they get a nice golden color. Deglaze the pan with a splash of white wine to get up all the stuck on brown bits. Remove the onions from the frying pan and set aside.

Add the remaining Tbsp of olive oil to the frying pan and then the reserved potatoes. Cook the potatoes until golden brown, adding more olive oil as needed.

Once the potatoes are browned add the reserved carmelized onions back into the frying pan along with the butter. Stir to combine the potato/onion mixture.

Cover the pan and drop the heat down to low and cook for an addtional 5 minutes.

Garnish with chopped parsley before serving.