Fried in a mixture of butter and olive oil, Batatas a Portuguesa (bah-tah-tah ah por-too-GAY-zah) make a pleasant accom- paniment to most meat dishes. In Portugal, these -potatoes are traditionally arranged in a ring around the meat on the serving plate.
1 oz. butter
1 tablespoons olive.oil
2 lb. potatoes, peeled and sliced
1 small onion, thinly sliced
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon finely chopped chives
Put the butter and olive oil in a large, heavy frying-pan over moderate heat. When the butter melts add the sliced potatoes and onion.
Fry the potatoes and onion turning them frequently with a spatula for about 25 minutes, or until they are cooked and are crisp and a golden brown colour.
Remove the potatoes from the frying-pan. Pour off any excess fat. Place the potatoes and onion in a warmed serving dish.
Sprinkle with the salt, pepper and chives, and serve immediately.