Potatoes and Onions

800 g white potatoes
6 small red onions
salt
ground black pepper
80 g butter (for each batch)

Wash the potatoes thoroughly and put them in a large pot filled with warm water, with their skins on. Cover and let boil. From that moment, cook for about 25 minutes. Remove them from water and let cool completely. You can do this a day in advance. If the potatoes stay like that longer they will be crunchier.

Peel them, cut into bite sized pieces. Cut the onions into pieces of the similar size. Melt 80 g butter in a large pan, place potatoes and onions in it and fry until they’re golden and crispy. It is very important to only cover the bottom of the pan as that is the way to get them done evenly. When they’re done, season with salt and pepper to taste.

For this amount of the ingredients you will probably have to fry them in two batches.

Note: This recipe is from Sale & Pepe Serbia magazine, published in November 2007.