Bistro-style sauteed potatoes with onion and parsley

Cut each potato in half and in half again so every piece cooks evenly.

Start the potatoes in cold, well-salted water (10 to 15 g salt per liter); bring to the boil on high.

As soon as the water boils, turn off the heat; drain into a sieve and let the potatoes dry a few minutes.

Heat peanut oil in a black steel pan over medium-high until very hot; add all the potatoes with a little salt and pepper and toss gently.

Cook on high at least 10 minutes for browning before adding the onion.

Add the sliced onion, lower to medium-low and cook until the onion is done, tossing gently to mix.

Turn off the heat and add a good amount of fresh chopped parsley; serve.

Variation: serve with mayonnaise, more parsley on top, or ground paprika Spanish style.