We recently grilled buffalo chicken wings, but rather than the normal celery and carrots side, I wanted something a bit more filling. So, six potatoes and a yellow onion came together in a simple family favorite—Old Fashioned Potatoes And Onions.

Potatoes are oh-so-satisfying, and they are also very economical. A medium bag of red potatoes can last a family of four several meals. Potatoes are as versatile as they are easy to cook. Plus, potatoes last a while in a cool dark section of the pantry, so we can buy a larger bag and have them when necessary. Have I sang the praises of this humble tuber enough? Ha! Let’s hear it for the potato!!

Ingredients for this dish: For four servings you will want five or six red potatoes depending on the size, one yellow or white onion….I’m never really picky about onions. They are all good. Also grab salt, pepper and cooking oil. We use a healthy canola oil for this dish and a 10” black skillet. Of course, skillet size depends on the number of servings you need. This recipe is easily enlarged or reduced.

Wash well and slice the potatoes to a 1/4” thickness, leaving the skin on.

Peel and slice the onion to the same thickness.

Add enough oil to just cover the bottom of the skillet.

Heat the oil on medium high until the oil is hot*, then layer the potatoes in the pan so that there are about three to four layers of potatoes. Lay the onions on top. Sprinkle 1 teaspoon of salt and 1 teaspoon of pepper over the top.

*Why start with a hot pan? There is probably a physics answer, but when food it added to a hot pan it doesn’t stick. Cold food and a cold pan leads sticking soggy mess. Also, hot oil seals the exterior of the food so that the oil is not absorbed into the food as much and will be crisper.

Let the bottom layer cook until nicely browned. Then, using a spatula, bring the bottom layer up to the top to turn over the potatoes in sections so that a previously uncooked layer of potatoes is now on the bottom. It’s not an exact science, but keep cooking the next layer—letting it brown before turning, then the next and the next.

The photo progression below shows the potatoes as they continue to brown and be turned over. The onions also caramelize during the process and add a wonderful flavor.

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Once the potatoes are brown and crisp to your liking, put a lid on the skillet, reduce the heat and let them continue to cook just a few more minutes until they are all tender.

Remove them from heat and allow them to sit, covered, until you are ready to serve.

So easy…so satisfying.

Note: This is a great beginning cook recipe as we teach our young ones to cook basic things.

Variation: If you are interested in dressing up these potatoes for a company, you can sprinkle some cheddar cheese over the top, then run the skillet under the broiler for a few minutes. Finish with browned and crumbled bacon, dice green onions, and a few dollops of sour cream. This is a great tailgate dish.

Hope you don’t mind this simple recipe, because sometimes, frankly, we just want the carbohydrate comfort of a potato. Yay potatoes!

Blessings and Buon Appetito!

Kim Orsini

Iron Maiden – Black Skillet Cooking