Ingredients: 2 medium-large baking (Idaho) potatoes (about 1 pound), unpeeled, scrubbed 1 cup sliced onion or white and light green parts only, sliced thin, washed and drained 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper Directions: In a pot large enough to hold them comfortably, cook the potatoes in boiling salted water until tender, but still firm--the skin should be unbroken--about 25 minutes. Drain the potatoes and let stand just until cool enough to handle. Peel the potatoes and cut them into 1/4-inch-thick slices. In a large skillet, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until wilted, about 4 minutes. Add the sliced potatoes and cook, turning the potatoes gently occasionally, until golden, about 8 minutes. Season with salt and pepper. From Lidia's Italian Table (William Morrow, 1998) home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design