Ditalini’s Fried Potatoes & Onions

These are the thinly-sliced potatoes and onions Ditalini serves with paprika schnitzel.  Naturally, they will go well with almost anything.


  • 2 potatoes
  • 1/2 onion
  • salt & pepper
  • butter & olive oil


Peel the potatoes, then slice potatoes and onion thinly.  Ditalini uses a mandoline hand slicer, as shown.

Heat a small amount of butter and olive oil in a pan (enough to coat the bottom of the pan).  Layer the onions and potatoes.  Sprinkle with salt and pepper.  Flip with a spatula halfway through cooking.  Be careful not to get the oil too hot or to overcook the onions.

© 2011, Crouton deMenthe. All rights reserved.

About Crouton deMenthe  Amateur cook and barbecue fanatic.


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