This is a French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. You can use canola oil instead, if you want to keep them pareve.
3 Yukon gold potatoes, scrubbed and thickly sliced
1 cup chopped onion, 1 medium
6 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
chopped fresh parsley
Cook potatoes in a large pot of lightly salted water until just tender enough to pierce with a knife. Drain and cool slightly.
In a large heavy skillet, heat butter over low heat; add onions and sauté until golden brown. Add cooked sliced potatoes to the browned onions. Cook for 3 to 4 minutes, stirring frequently. Add salt and pepper. Sprinkle with chopped parsley. Serves 6.