Potatoes and Onions

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
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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

  1. Heat a 10-inch heavy skillet over medium high heat.
  2. 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.
  3. 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.

Let's Get Cooking!

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K K.848

My Grandmother called these her “Fish and Shore” potatoes.  I grew up on these tasty, yummy potatoes.  If you overheat your pan you could burn them, as other reviewers have stated here.  Also, when flipping them, some will break and that’s ok.  Just take your time cooking them and you will get the technique  down.  Adding some Cajun  seasoning makes them good too.  Always make these with fried fish.  One of my favorites for sure!

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