One of my favorite comfort foods of all time is skillet potatoes and onions. However, I can never get the potatoes perfectly crispy and my onions are on the burnt side of caramelized. A couple of weeks ago I read a post from Taste Spotting claiming to have found a great way to make skillet potatoes and onions. I tried the recipe and was pleased with the results. I tinkered with the recipe the second and third time I made it, and am happy with the results. Here's the original recipe with my modifications.
Skillet Potatoes and Onions
Here’s what you need for a large single serving or 2 smaller servings:
1 Small onion cut in 1/2"-1" rings and then cut the rings in half
-5 or 6 small or 2-3 medium red potatoes
-1.5 TBSP vegetable or olive oil
-salt and pepper
-fresh herbs (I usually use rosemary since my rosemary plant is thriving)
1) Place a skillet (large enough so each potato slice has room to cook) on medium heat, add the onions and cover. Cook for 5 minutes undisturbed. Check the onions that they aren't burning, stir a bit, and then cook another 5 minutes undisturbed.
2) Meanwhile, cut the potatoes into wedges the last 5 minutes you're waiting on the onions. Rinse and dry the wedges.
3) Remove onions onto plate. (You can eat the finished dish with this plate).
4) add the oil, give the oil about 30 seconds or so to heat up, and then add the potatoes making sure they are wedges cut-side down.
5)sprinkle with a little salt and pepper, and then put the lid back on the skillet. Cook for 10-12 minutes, checking to make sure the potatoes aren't burning. Adjust heat accordingly.
6) When nicely browned, take the lid off (you don't need to use it again, flip the potatoes and add the onions on top. Cook until the potatoes are nicely browned on the other side (about 5-6 minutes). Add your herb of choice. I've got rosemary, thyme and basil growing in pots so I use a combination of the three.
7) You should have nicely browned outsides and fluffy potato insides with carmelized onions. Enjoy with your favorite salsa, condiment or naked as they are!
Thanks to Torta te Bukura for the original recipe!