Elevate any meal with this easy recipe for pan-roasted potatoes and onions, a classic side dish beloved for its crispy texture and savory flavor. Learn how to prepare perfectly golden potatoes and caramelized onions in a single skillet, with no oven required!
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Why You'll Love Pan-Roasted Potatoes and Onions
- Quick & Simple: Only a handful of ingredients and one pan needed.
- Delicious Crispy Texture: Achieve golden-brown potatoes that are soft inside, paired with sweet, caramelized onions.
- Versatile Side Dish: Complements everything from grilled chicken to roast beef, holiday feasts, and vegetarian mains.
- Budget-Friendly: The ingredients for this dish are relatively inexpensive, so you can make a big batch of pan-roasted potatoes and onions without breaking the bank.
Ingredients You'll Need
- Small New Potatoes (aka creamer potatoes), peeled, 1-2 inches in diameter
- Small Yellow Onions, similar size to potatoes, peeled
- Vegetable Oil
- Kosher Salt & Freshly Ground Black Pepper
Step-By-Step Instructions
- Prep the Vegetables: Peel potatoes and onions; pat dry with paper towels.
- Heat the Skillet: Warm vegetable oil over medium heat in a large (12-inch) nonstick skillet.
- Add and Season: Place potatoes and onions in the pan, turning to coat in oil. Sprinkle generously with salt and pepper.
- Cover with Paper Towel and Lid: This unique trick traps condensation, roasting instead of steaming.
- Turn Regularly: Every 10-15 minutes, uncover, wipe lid, and turn veggies. Add a fresh paper towel and recover. Finish Cooking: After ~45 minutes, potatoes should be crispy and golden, onions deeply caramelized.
These potatoes and onions will quickly become a family favorite.
Serve alongside dishes like Pork Milanese, grilled meats, or green beans. For added flavor, toss with fresh herbs after roasting. Yum!
Frequently Asked Questions
Yes, peeling exposes the potato surface to direct heat and oil, creating the classic crispy exterior.
For best results, stick to small veggies; otherwise, cut larger pieces to match sizes.
It traps excess moisture, preventing sogginess and encouraging proper roasting.
Pro Tips & Troubleshooting
- Don't overcrowd the pan-spread veggies in a single layer for even cooking.
- Turn frequently for the best crust and to prevent sticking.
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Pan-Roasted Potatoes with Onions (aka, "Little Potatoes)
Ingredients
- 1 pound 12 to 13 small new potatoes (1 to 2-inches), peeled
- 4 small yellow onions, about 2 inches, peeled
- 2 Tablespoons vegetable oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Peel the potatoes and the onions; place on paper towels to thoroughly dry.
- Heat oil in a large nonstick skillet over medium heat. Add potatoes and onions; turn to coat in the oil. Sprinkle on salt and pepper. Place a paper towel over the top of the pan, and cover with the lid.
- After 10 to 15 minutes, remove the lid and the paper towel. Use the paper towel to wipe the inside of the lid. Turn the potatoes and onions. Place a clean paper towel on the skillet and the lid. Repeat the process several more times until the potatoes are golden brown and the onions are nicely caramelized, about 45 minutes in total.
- Yield: 4 servings.
