1 tablespoons (21 g) unsalted butter, for cooking onion
1 tablespoon finely chopped onion
3 tablespoons (42 g) unsalted butter, for potatoes
1 Salt, to taste
1 Freshly ground black pepper, to taste
0.5 tablespoon finely chopped fresh parsley
Instructions
1. Slice cold boiled potatoes to yield 2 cups (roughly 300 g). Set aside.
2. In a cast-iron skillet or heavy skillet over medium-low heat, melt 1 1/2 tablespoons (21 g) butter. Add the finely chopped onion and cook, stirring occasionally, for 5 minutes, until the onion is softened and translucent but not browned.
3. Remove the cooked butter-and-onion mixture from the pan and set aside.
4. In the same skillet over medium heat, melt 3 tablespoons (42 g) butter. Season with salt and pepper. Add the sliced potatoes and cook, occasionally shaking the pan rather than stirring, for 8 to 12 minutes, until the potatoes have absorbed the butter and are lightly golden on at least one side (visual cue: edges appear crisp and golden; tactile cue: potato slices feel firm when pressed with a spatula).
5. Return the butter-and-onion mixture to the pan. Toss gently until everything is well combined, about 1 to 2 minutes.
6. Add 1/2 tablespoon finely chopped parsley, toss once more to distribute, and serve immediately from the pan.
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