Onions and bell peppers are scattered throughout Roasted Potatoes with Onions.
It is a wonderful breakfast or brunch side dish. Or, add a heaping tablespoon on a breakfast burrito.
Vegan and gluten-free.
Easy to make and complementary to many different dishes, try these Roasted Potatoes with Onions & Rosemary. Roasted onions with a savory rosemary herb topping thinly sliced, crispy potatoes with a creamy center. This easy potato dish is naturally free of gluten, can be made without animal products, and will quickly become a household favorite.
My mother and grandmother taught me how to make this time-honored dish. Those recipes are consistently delicious.
When my mother served this dish as a side, I could only eat a few of the potatoes before feeling full. Like a potato chip, some of the bits get crunchy, while others stay soft and creamy. Some parts of the onions become sticky and caramelized, while others become somewhat scorched. Crispy and subdued rosemary is the result. I can’t even explain how wonderful these potatoes are, but they are.
Ingredients:
2 tablespoons of oil (olive works fine, but you can also use vegetable)
2 tablespoons of butter (more if necessary or desired)
Wash and peel 3–4 medium-sized Russet potatoes
one large onion, thinly sliced
A pinch of salt and a pinch of pepper, or a quarter of a teaspoon of each
Add-Ons That Aren’t Required
1 Tbsp. chives – chopped (add to finished potatoes as a garnish) (add to finished potatoes as a garnish)
2-3 minced cloves of garlic or half a teaspoon of garlic powder
1 tsp. red pepper flakes
Directions:
Cut the onions and potatoes into quarter-inch slices (or a bit thinner) See Note
Butter should be melted in a large frying pan over medium-high heat before adding olive oil.
After the oil has heated up, add the cut potatoes and onions in a gentle manner.
Fry without stirring for ten minutes with the lid on. Add little salt and pepper before serving.
After 10 minutes, remove the lid and use a spatula to turn the potatoes and onions over carefully. You do not want the potatoes and onions to fall apart as you are cooking them.
If the potatoes seem to be lacking moisture, add an additional tablespoon or two of butter.
Fry the potatoes without covering the pan for an additional five minutes, or until they begin to develop a light brown color, tossing them regularly.
Reduce the heat if you notice that the potatoes or onions are beginning to burn.
Continue cooking the potatoes and onions until they reach the desired level of doneness, increasing the cooking time if you prefer crispier potatoes.
Garlic (or garlic powder) and crushed red pepper flakes should be added (optional add-ins).
Repeatedly turning the potatoes and onions over while being careful will ensure that the garlic and red pepper are evenly distributed. Take the pan off the heat.
Place the chicken on a dish that has been lined with paper towels so that any extra oil may drain. Allow to sit undisturbed for five minutes, then sprinkle with chives and serve!
• VARIATIONS:
When sautéing the onions and potatoes, you can use butter or bacon fat instead.
Add a little bit of chopped dill, or any other fresh herb that you want!
• POTATOES Yukon Gold potatoes are also quite tasty and may be substituted for Russet potatoes in any recipe that calls for potatoes. If you would want to dice the potatoes instead of slicing them, by all means, feel free to dice them!
NOTES
• When slicing the potatoes and onion, use caution because this is an extremely important note. Because they must be very thin, there is a possibility that you will cut yourself when working with them. My preferred method is to use a mandolin since it assists in maintaining a uniform thickness and reduces the risk of cutting myself. Mandolins are fantastic instruments, but you should know that they have very pointed strings. You have no choice but to put on gloves with a cut-resistant coating; put your faith in me and do not take any chances.
Ingredients
- Ingredients:
- 2 tablespoons of oil (olive works fine, but you can also use vegetable)
- 2 tablespoons of butter (more if necessary or desired)
- Wash and peel 3–4 medium-sized Russet potatoes
- one large onion, thinly sliced
- A pinch of salt and a pinch of pepper, or a quarter of a teaspoon of each
- Add-Ons That Aren't Required
- 1 Tbsp. chives – chopped (add to finished potatoes as a garnish) (add to finished potatoes as a garnish)
- 2-3 minced cloves of garlic or half a teaspoon of garlic powder
- 1 tsp. red pepper flakes
Instructions
Cut the onions and potatoes into quarter-inch slices (or a bit thinner) See Note
Butter should be melted in a large frying pan over medium-high heat before adding olive oil.
After the oil has heated up, add the cut potatoes and onions in a gentle manner.
Fry without stirring for ten minutes with the lid on. Add little salt and pepper before serving.
After 10 minutes, remove the lid and use a spatula to turn the potatoes and onions over carefully. You do not want the potatoes and onions to fall apart as you are cooking them.
If the potatoes seem to be lacking moisture, add an additional tablespoon or two of butter.
Fry the potatoes without covering the pan for an additional five minutes, or until they begin to develop a light brown color, tossing them regularly.
Reduce the heat if you notice that the potatoes or onions are beginning to burn.
Continue cooking the potatoes and onions until they reach the desired level of doneness, increasing the cooking time if you prefer crispier potatoes.
Garlic (or garlic powder) and crushed red pepper flakes should be added (optional add-ins).
Repeatedly turning the potatoes and onions over while being careful will ensure that the garlic and red pepper are evenly distributed. Take the pan off the heat.
Place the chicken on a dish that has been lined with paper towels so that any extra oil may drain. Allow to sit undisturbed for five minutes, then sprinkle with chives and serve!
Notes
• VARIATIONS: When sautéing the onions and potatoes, you can use butter or bacon fat instead. Add a little bit of chopped dill, or any other fresh herb that you want! • POTATOES Yukon Gold potatoes are also quite tasty and may be substituted for Russet potatoes in any recipe that calls for potatoes. If you would want to dice the potatoes instead of slicing them, by all means, feel free to dice them! NOTES • When slicing the potatoes and onion, use caution because this is an extremely important note. Because they must be very thin, there is a possibility that you will cut yourself when working with them. My preferred method is to use a mandolin since it assists in maintaining a uniform thickness and reduces the risk of cutting myself. Mandolins are fantastic instruments, but you should know that they have very pointed strings. You have no choice but to put on gloves with a cut-resistant coating; put your faith in me and do not take any chances.