Roestis
- Preparing Time: -
- Total Time: -
- Served Person: Makes About 4 servings
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- Carbohydrate 45 g(15%)
- Cholesterol 23 mg(8%)
- Fat 12 g(19%)
- Fiber 6 g(25%)
- Protein 5 g(11%)
- Saturated Fat 6 g(30%)
- Sodium 694 mg(29%)
- Calories 306
Preparation 1. Preheat the oven to 425 degrees °F. Place the potatoes on a baking sheet and bake in the center of the oven until they are tender through, 40 to 45 minutes. Remove from the oven and let cool. Peel the potatoes, and cut them in half, lengthwise, then cut the halves in half, lengthwise, Cut the potatoes across into slices that are a generous one-quarter inch thick. 2. Melt the butter and the oil in a large, heavy-bottomed skillet over medium heat. Add the onions, stir, and cook until the onions begin to turn golden and soften, 4 to 5 minutes. Add the potatoes, stir, and cook, stirring frequently, until they are golden and the onions are softened through, about 15 minutes. Season to taste, and serve.
Preparation 1. Preheat the oven to 425 degrees °F. Place the potatoes on a baking sheet and bake in the center of the oven until they are tender through, 40 to 45 minutes. Remove from the oven and let cool. Peel the potatoes, and cut them in half, lengthwise, then cut the halves in half, lengthwise, Cut the potatoes across into slices that are a generous one-quarter inch thick. 2. Melt the butter and the oil in a large, heavy-bottomed skillet over medium heat. Add the onions, stir, and cook until the onions begin to turn golden and soften, 4 to 5 minutes. Add the potatoes, stir, and cook, stirring frequently, until they are golden and the onions are softened through, about 15 minutes. Season to taste, and serve.
