What you'll need
Ingredients
- 2 tablespoons grapeseed or other neutral oil
- 1 large yellow onion, chopped
kosher salt and ground black pepper as needed
- 2 pounds (about 900grams) Yukon gold potatoes, unpeeled, halved lengthwise and sliced about ¼” thick
- 4 tablespoons (2 ounces/56 grams) salted butter, cut into 4 pieces
- ¼ teaspoon sweet Hungarian paprika, plus more to serve
- 2 tablespoons finely chopped fresh chives, divided
The method
Directions
- 01
In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring often, until softened and well browned, 20 to 25 minutes.
- 02
Remove the pot from the heat. Transfer the onion to a small bowl and set aside; reserve the pot.
- 03
In a colander under cold running water, rinse the potatoes. Drain well, then add to the pot. Stir in ¾ cup water and ½ teaspoon salt, then distribute the potatoes in an even layer. Cover and bring to a boil over medium-high. Reduce to medium and cook at a simmer, stirring occasionally, until the slices almost fall apart when poked with a skewer, 15 to 20 minutes.
- 04
If there is water remaining in the pot, increase to medium-high and cook, uncovered and stirring often, until no moisture remains.
- 05
Reduce to low, add the butter and cook, stirring and mashing the potatoes with a spoon, until the butter is melted and incorporated, about 1 minute. Stir in the onion, paprika, and ¼ teaspoon each salt and pepper. Stir in 1 tablespoon of the chives, then taste and season with salt and pepper. Transfer to a serving dish. Sprinkle with additional paprika and the remaining 1 tablespoon chives.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
I first saw these potatoes prepared on an episode of Milk Street Kitchen and thought they looked delicious. Their version is modeled after the potatoes they had tasted at Samoborska Klet restaurant in Zagreb and is a simple one-pot recipe. The potatoes are…
Ingredients
- 2 tablespoons grapeseed or other neutral oil
- 1 large yellow onion, chopped
kosher salt and ground black pepper as needed
- 2 pounds (about 900grams) Yukon gold potatoes, unpeeled, halved lengthwise and sliced about ¼” thick
- 4 tablespoons (2 ounces/56 grams) salted butter, cut into 4 pieces
- ¼ teaspoon sweet Hungarian paprika, plus more to serve
- 2 tablespoons finely chopped fresh chives, divided
Cook Like James · The method
Directions
- 1
In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring often, until softened and well browned, 20 to 25 minutes.
- 2
Remove the pot from the heat. Transfer the onion to a small bowl and set aside; reserve the pot.
- 3
In a colander under cold running water, rinse the potatoes. Drain well, then add to the pot. Stir in ¾ cup water and ½ teaspoon salt, then distribute the potatoes in an even layer. Cover and bring to a boil over medium-high. Reduce to medium and cook at a simmer, stirring occasionally, until the slices almost fall apart when poked with a skewer, 15 to 20 minutes.
- 4
If there is water remaining in the pot, increase to medium-high and cook, uncovered and stirring often, until no moisture remains.
- 5
Reduce to low, add the butter and cook, stirring and mashing the potatoes with a spoon, until the butter is melted and incorporated, about 1 minute. Stir in the onion, paprika, and ¼ teaspoon each salt and pepper. Stir in 1 tablespoon of the chives, then taste and season with salt and pepper. Transfer to a serving dish. Sprinkle with additional paprika and the remaining 1 tablespoon chives.
I first saw these potatoes prepared on an episode of Milk Street Kitchen and thought they looked delicious. Their version is modeled after the potatoes they had tasted at Samoborska Klet restaurant in Zagreb and is a simple one-pot recipe. The potatoes are…
Ingredients
- 2 tablespoons grapeseed or other neutral oil
- 1 large yellow onion, chopped
kosher salt and ground black pepper as needed
- 2 pounds (about 900grams) Yukon gold potatoes, unpeeled, halved lengthwise and sliced about ¼” thick
- 4 tablespoons (2 ounces/56 grams) salted butter, cut into 4 pieces
- ¼ teaspoon sweet Hungarian paprika, plus more to serve
- 2 tablespoons finely chopped fresh chives, divided
Directions
- 1
In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt, then cook, stirring often, until softened and well browned, 20 to 25 minutes.
- 2
Remove the pot from the heat. Transfer the onion to a small bowl and set aside; reserve the pot.
- 3
In a colander under cold running water, rinse the potatoes. Drain well, then add to the pot. Stir in ¾ cup water and ½ teaspoon salt, then distribute the potatoes in an even layer. Cover and bring to a boil over medium-high. Reduce to medium and cook at a simmer, stirring occasionally, until the slices almost fall apart when poked with a skewer, 15 to 20 minutes.
- 4
If there is water remaining in the pot, increase to medium-high and cook, uncovered and stirring often, until no moisture remains.
- 5
Reduce to low, add the butter and cook, stirring and mashing the potatoes with a spoon, until the butter is melted and incorporated, about 1 minute. Stir in the onion, paprika, and ¼ teaspoon each salt and pepper. Stir in 1 tablespoon of the chives, then taste and season with salt and pepper. Transfer to a serving dish. Sprinkle with additional paprika and the remaining 1 tablespoon chives.
