There is something extremely pleasing in preparing potatoes this way. Perhaps it’s the slowly released smell of onions gently bubbling away in olive and butter. Everything cooked with butter translates to me into something very comforting, hearty and of course Northern Italian.
Potatoes alla Veneziana are incredibly easy to make, the only difficulty is to stir them every now and then whilst they fry gently until ready. I also like to toss in some freshly chopped parsley leaves towards the end.
Peel and cut the potatoes into small cubes trying to make all them of the same size.
In a pan heat the olive oil along with the butter.
Once the butter starts to foam add the chopped onion and fry for 1 minute.
Now add the potatoes to the pan, give it a stir and gently fry on a low heat for about 30-35 minutes until the potatoes turn soft stirring everything every now and then.
Season with salt towards the end of cooking.
If you would like to give a bit of colour to the potatoes, put the heat up and fry, whilst stirring the potatoes and onion mix, until obtaining the desired colour.
Moments before taking the pan of the heat, toss in the chopped parsley.