Photo: Potatoes and Onions Recipe
Ingredients
- 1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
- 1 large sweet onion
- Coarse salt
- 1 tablespoon vegetable oil, 1 turn of the pan
- 2 tablespoons butter
Directions
Heat a 10-inch heavy skillet over medium high heat.
Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.
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By pma1982
Bothell, WA
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!
By fingerlicken
Escondido, CA
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!
By PH_from_NY
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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