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Slow Pan Roasted Redskin Potatoes and Onions

These days, most people don’t have the patience to do anything slowly. I’m no exception to that statement. The faster something is done, typically the better because you can move right along to the next thing. Well, sometimes things have to be nurtured a little bit and given the appropriate amount of time to really come into their own. That’s exactly what this potato dish needs: time and some TLC.

For this recipe, I used my trusty seasoned cast iron pan. I think it is a 12″ Lodge pan and I’ve been using it for well over a decade. When I use this pan, I treat it differently than my other pans. I pour in about 2 tablespoons of oil and heat it over medium-low for about 25 minutes. It’s really kind of neat to watch the oil seep into the pours of the pan slowly. That’s what you want for this recipe, slow and low.

We’re going to be using some garlic and onion powder in these potatoes. I wouldn’t recommend switching to fresh garlic simply because you run a really high chance of burning it and causing an acrid flavor to the taters. The slow cooking process will allow the powders to bloom with some flavor so even if you have historically not liked using these ingredients, give them another try. I tossed in some dried basil as well just because it was there and I thought it would taste good. Some rosemary might taste pretty good in these- really you can try whatever type of dried spice you like with potatoes in this dish.

This recipe makes enough for 2 hungry people and a hungry 18 month old. Might go farther with less hungry people.

Ingredients for the Redskin Potatoes and Onions

About 15 B-size (about the size of a large egg) redskin potatoes, rinsed and medium dice
1 large onion, peeled and medium dice
3 tablespoons vegetable or canola oil
2 tablespoons butter
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried basil
Salt & Fresh Cracked Pepper
1 tablespoon fresh thyme, minced

Okay, so plan on spending about an hour and a half total time for this dish. I know it sounds long, but if you’re heating up cast iron, it takes a while. If you’re not using cast iron, find the thickest pan you’ve got. Turn the burner onto medium-low and the vegetable oil to the pan. Add in the butter as well. Heat for about 20 to 25 minutes until the pan is nice and hot.

This is just after adding in the onions- see how the potatoes have a nice sear to them? Photo by Scott Groth

Add in the potatoes. Spread to form an even layer and then let them sit for about 5-6 minutes before starting to turn them. Rotate in the pan and let sit for another 5-7 minutes. Repeat once more and then add in the onion powder, garlic powder, basil (or other dried herbs), a good pinch of salt and some cracked pepper. Mix to coat the potatoes. Add the onion to the pan and cook for another 35-40 minutes, stirring occasionally. If the pan looks like it needs some more butter or oil, add some during the cooking process- but not too much or it will turn greasy.

Just about done- I cooked these for about an hour. Photo by Scott Groth

When the potatoes look so good you can hardly stand not eating them, they are ready. Turn off the heat and add in the fresh thyme. Mix and serve. I think that these potatoes are good enough to be eaten with just about any meat dish. They are so huge on flavor that they probably would overpower a fish dish. I guarantee that when you make these potatoes, there will be no leftovers- they’re almost addictive. Like I said, good things come to those who wait and these potatoes are a prime example. Happy cooking and enjoy!

These potatoes went great with the roast poussin and haricots verts! Photo by Scott Groth

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