| WEEKEND POTATOES |
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Serves 6 Chill time: overnight Cook time 15 to 20 minutes3 pounds russet baking potatoes, washed and boiled for 20 minutes or until fork tender, then chilled overnight 2 medium onions, halved lengthwise and thinly sliced crosswise 1 -1/2 teaspoons salt 1 -1/2 teaspoons black pepper 6 tablespoons Butter Flavor CRISCO or 6 tablespoons Butter Flavor CRISCO stick, divided 3 tablespoons finely chopped fresh chives Salt and pepper to taste Note: the potatoes are chilled overnight after boiling so they won't fall apart when they are sliced and sautéd. Cook onions in 2 tablespoons Butter Flavor Crisco in a 12-inch nonstick skillet over moderately low heat. Stir occasionally, until pale golden, 10 to 15 minutes. Push onions to edges of skillet. Add 4 tablespoons Butter Flavor Crisco to skillet, over moderately high heat. Sauté potatoes with salt and pepper. Stir occasionally, until golden, 8 to 12 minutes. Mix onions back into potatoes gently. Toss in chives. Season with additional salt and pepper. Serve. |
