Sauteed Potatoes With Onion

• 10 to 12 small waxy potatoes, about 1 1/2 lbs
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 1/2 cup thinly sliced white onions
• 1 tablespoon butter
• 2 tablespoons finely chopped parsley

1. Place potatoes in a saucepan, add cold water to cover and salt to taste.
2. Bring to a boil and cook until the potatoes are tender, about 20 minutes.
3. Drain thoroughly and let cool.
4. Cut the potatoes, with skins on, into 1/4-inch slices.
5. Heat the oil in a large nonstick skillet and when quite hot add the potatoes, salt and pepper to taste.
6. Cook until they start to brown on one side, about 3 minutes.
7. Add the onions; shake the skillet to toss and redistribute the potatoes.
8. Brown evenly, about 4 minutes more.
9. Add butter and parsley, toss well and stir gently.
10. Serve immediately.

potatoes, salt, olive oil, white onions, butter, parsley

Taken from cooking.nytimes.com/recipes/5914 (may not work)