had, I promise. (I mean that in a good way.)
SERVES 4 TO 6
2½ pounds russet (baking) potatoes, peeled and cut into 1-
to 2-inch cubes
Kosher salt
8 tablespoons (1 stick) unsalted butter
2 tablespoons olive oil
2 large onions, thinly sliced (about 3 cups)
Freshly ground black pepper
- Place the potatoes in a large saucepan and cover with
cold water by 1 inch. Season generously with salt. Bring
to a boil over high heat and boil until the potatoes are