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Potatoes and Onions Recipe

Potatoes and Onions

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on August 23, 2012

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    I cook potatoes and onions in the skillet all the time but I thought I would give the whole weighing it down with a plate concept a try. Talk about an unnecessary and pain in the rear process. I should have just used a cast iron skillet to weigh it down or without as I usually do because the plate gets incredibly hot and wet and having to deal with that every 2 or 3 minutes with pot holders because there's no handle and the plate goes down into the pan for 20 minutes is just a messy disaster. They turned out so dry and mushy. Definitely sticking to my usual method!

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  • on June 14, 2012

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    Don't have cast iron skillet, only have paring knife, don't have thin skinned potatoes or white onions. my paring knife I pealed, sliced Idaho potatoes best I could along with onion and sprinkled liberally with dill weed and garlic powder thin i heated a 10" Rachel Ray skillet and put a pyrex dinner plate and cans of corn on top and kept flipping the thing over. Lots on stove and floor but what reamined, DELICIOUS!

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  • on May 14, 2012

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    Awesome! I've done it both with Yukon and Red New potatoes. Great both ways. I added a little fresh Thyme as well. I added some chopped up cooked bacon and a handful of parmesan cheese at the end. Came out Killer!! Kids loved it... Making it this weekend... Thanks Rachael for a great recipe and it gets you hungry as soon as those onions start cooking... YUM!

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  • on February 09, 2009

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    These were SO easy, fast, and delicious! I used Yukon gold potatoes and added minced garlic. The house still smells yummy from them. My husband said this recipe is a keeper.

    Do check that you have a plate that will fit in your skillet.

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  • on March 26, 2007

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    Made it tonight and everybody ate it up...added minced garlic which gave it more flavor.

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  • on January 22, 2007

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    These potatoes were wonderful!! I did a bit of a variation to them, though.

    I put the potatoes and onions in with the EVOO, and then put a clove of minced garlic in. Then I added the leaves from about 4 or 5 sprigs of thyme and sprinkled generously with Morton's Nature's Seasoning.

    A little different from the original recipe, but I swear, I've never had potatoes that good in my life! Absolutely incredible. And I didn't even need any butter!

    Quick, easy, and soooo good!

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  • on October 10, 2006

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    What's so great about some fairly dry and tastless potatos and onions?

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  • on July 14, 2006

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    I tried this recipe without checking to make sure that my plates would fit in my pan, which it didn't. I wound up with a mushy mess instead of a crisp cake. The flavor was good, but make sure your plate fits before you try it. :

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  • on January 15, 2006

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    My husband and I both loved these potatoes!

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  • on August 20, 2005

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    These are delickous, easy, and perfect. The onions get all caramalized and sweet, and the potatoes get crusty and delicious. I will be making this one quite a bit...Ive always had to boil the potatoes before I fry them to get them right but these are great without the extra step. Thanks!!

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