Okay friends, these potatoes, oh my. The first batch of these didn’t last long, in fact, I had to make them two more times just to photograph them because I couldn’t stop eating them. They are so so good! Perfect for breakfast or a dinner side, and so easy to make!
I used red potatoes here since they hold up a little better than russet potatoes which tend to break apart more easily, but I’m sure they would taste just as good! Some olive oil, salt, pepper, and parsley for garnish and we’re set! Simple, easy, and delish!
- Olive oil (Or oil of choice)
- 1/2 onion, diced
- 6-8 medium red potatoes (washed leaving peelings on) or 2-3 large potatoes of choice (if they are russet potatoes or potatoes with thicker skins, peel first), sliced (if they are large potatoes you can cut the slices into halves or quarters as well)
- salt and pepper to taste
- parsley for garnish (optional)
- See notes for additional seasoning ideas*
- Coat large sauce pan with oil, I use approximately a 1/4 cup (use enough so the potatoes don't stick once they start cooking). Heat over medium high heat. Add in diced onions first and saute' for 1-2 minutes. Then add in sliced potatoes. Season with salt and pepper (you may need to do this 3-4 times as you mix it while it cooks).
- Cover and let cook, mixing every 1-2 minutes to help them cook evenly as well as to keep them from sticking. Turn the heat down to medium as you continue to mix them every few minutes. Mine take about 10-15 minutes before they are completely done. Sometimes I let them cook a little longer before mixing to get them to crisp on one side a little more.
- Garnish with optional parsley just before they are done.
- *For additional flavor you can also mix 1/4 tsp of paprika and a 1/4 tsp of garlic powder and season over the potatoes while they cook. My favorite is just the salt, pepper, and parsley though! You can always try the additional flavoring on a small portion of your potatoes to see if you like it. Enjoy!