Instructions

• Place the potatoes in a pot and cover with cold water.
  
• Bring to a boil and cook for 8-10 minutes, or until just tender.
  
• Drain, cool slightly, and cut into 1/4-inch slices.
  
• Heat 2 tbsp butter and the olive oil in a large skillet over medium heat.
  
• Cook the onions for 12-15 minutes, or until golden.
  
• Transfer the onions to a plate.
  
• Add the remaining butter and potatoes to the skillet.
  
• Cook for 8-10 minutes, turning occasionally, until browned.
  
• Return the onions to the skillet.
  
• Season with salt and pepper and top with parsley.