red potatoes, small
red onion, cut in julienne
garlic clove, crushed
2 tablespoons chives or 2 tablespoons
salt and pepper
- Cook potatoes in their jackets, until done.
- Cool slightly and peel.
- Cut into thin slices while still warm.
- In a non-stick skillet, add a mixture of canola oil and olive oil- just enough to coat the bottom of pan.
- Heat oil and add potato slices and onion.
- Season with salt and pepper.
- Saute until golden brown.
- Sprinkle liberally with chopped chives or parsley.