Prep 10 mins
Cook 20 mins
Different from the other version of this recipe posted for the Zaar World Tour, this one has onions and some other ingredients. Can easily be scaled down. From the net.
- Boil potatoes. Cool, peel and slice 1/4-inch thick. Set aside.
- Melt butter in frying pan. Add onions and sauté for 5 minutes, stirring occasionally. Add potatoes. Sauté for 5 minutes or as long as needed, turning potatoes to brown both sides.
- Add remaining ingredients. Cook for 5 minutes longer.
I used to make a version of these potatoes in the 70's, given to me by a Danish friend. When I prepared them tonight, I used jaggery (unrefined cane sugar, that tastes and looks like dark brown sugar) and balsamic vinegar. They were delicious! I particularly like the addition of the sliced onion. Thanks for posting.
These potatoes were very good. They went together very quickly and easily. The next time I make them I think that I will parboil the potatoes instead of boiling them until they are done. They fell apart and got a little mushy when I sauteed them. My family enjoyed these potatoes and I am glad that I chose to make them for the Zaar World Tour 2006.
We enjoyed these potatoes and will make them again