Get the Recipe: Potatoes and Onions
Golden potatoes, seared crisp then tender, mingle with sweet, caramelized onions and savory garlic. A comforting, easy side with simple, delicious flavors. These potatoes and onions are great with any main course!
Ingredients
Instructions
- Cut the potatoes into ¼-inch thick slices. For softer, melt-in-your-mouth potatoes, boil them for about 10 minutes first. Drain, rinse, and pat them dry.
- Warm a large skillet over medium heat and drizzle in the oil. Once the oil is hot, add the potato slices in a single layer. Season with sea salt.
- Cover the skillet with a lid and let them cook undisturbed for about 5 minutes. Flip the potatoes, toss in the onions, and cover again. Cook for another 5 minutes.
- Remove the lid, reduce the heat to medium-low, and add the minced garlic. Stir every so often and let everything cook for around 10 minutes, until the onions are soft and golden.
- Take off the heat and serve warm. Enjoy!
Notes
- Gold potatoes are the best choice for this dish.
- Peeling is optional — keeping the skins adds texture and helps the potatoes hold their shape.
- For softer, fluffier potatoes, try boiling them for about 10 minutes before frying; this reduces starch and makes the insides more tender.
- Watch carefully to avoid burning the potatoes and onions.
- Keep any leftovers refrigerated for up to four days.
- Reheat by warming them in a skillet with a little oil.
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Calories: 264kcal, Carbohydrates: 46g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 311mg, Potassium: 1056mg, Fiber: 6g, Sugar: 6g, Vitamin A: 5IU, Vitamin C: 49mg, Calcium: 45mg, Iron: 2mg