Crispy Potatoes and Onions Recipe
If you’re looking for a great side dish for any time of day, this Potato and Onion recipe is just the ticket. With fresh herbs and crispy potatoes, it’s a filling crowd-pleaser that everyone will love and will become one of your new favorites.
Equipment
- 1 cast iron skillet
Ingredients
- 6 large Russet potatoes, diced
- ¼ cup olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- ½ large onion, diced
- 1 tablespoon minced garlic
Instructions
- Finely dice the onion. Peel the potatoes and dice them into similar-sized pieces.
- Add the oil to the cast iron pan and turn on medium heat.
- Add the potatoes and cook for 10 minutes, covered.
- Add the onions and seasonings, cook with the lid off until the onions are translucent.
- Cover the dish and cook to soften the potatoes for 5 minutes.
- Remove the lid and cook 10-15 minutes to crisp up the potatoes. Add to a preheated 400°F oven if they aren't crispy enough. Bake them for 5 minutes to get the tops nice and brown.
Notes
- You can parboil the potatoes before frying them to speed up the cooking process. Just add the diced potatoes to a pot of boiling water and cook for 3-5 minutes before adding them to the pan.
- Remove eyes and any green spots from the potatoes before dicing them so they look good and don’t have any odd flavoring.
- If you are in a pinch and don’t have onions, toss the potatoes with a packet of onion soup mix.