Pan-roasted potatoes and onions are a classic side dish that is easy to make and always a crowd-pleaser. The potatoes and onions are cooked in a hot pan until golden brown and tender. This dish is perfect for any occasion, from a casual weeknight meal to a more formal dinner party.
Why You’ll Love This Recipe
- Simple and Easy: This recipe is simple and easy to make. Only a handful of ingredients are needed, and the steps are straightforward.
- Delicious: The potatoes are crispy on the outside and tender on the inside. In addition, the caramelization of the onions as they cook adds a subtle flavor to the roasted potatoes. The flavors are simple but perfect.
- Perfect Side Dish: This recipe produces a great side dish for any meal. It goes well with everything from grilled meats to roasted vegetables.
- 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: Here’s What You’ll Need
Only a handful of simple ingredients are needed to produce an awesome side dish.
- The Potatoes: I used peeled new potatoes, sometimes referred to as creamer potatoes, in this dish. Each potato was between 1 and 2 inches.
- The Onions: I used small whole onions that were roughly the same size as the potatoes.
- Vegetable Oil: I cooked the potatoes and onions in some vegetable oil.
- The Flavorings: I sprinkled the potatoes and onions with Kosher salt and freshly ground black pepper to enhance their flavor.
Steps: Here’s How I Made the Pan-Roasted Potatoes with Onions
- I started by adding the potatoes and onions to a 12-inch nonstick skillet with vegetable oil that was heated over medium heat. I turned each of the potatoes and onions to coat them in the vegetable oil before sprinkling on the salt and pepper.
- Then I placed a paper towel over the pan and covered it with a lid. I do this to trap the condensation that is given off as the roasted potatoes and onions cook. This helps to roast the potatoes and onions as opposed to steaming them.
- Every 10 to 15 minutes or so, I removed the lid and paper towel and turned the potatoes and onions with tongs. Then I covered the pan with a fresh paper towel and lid to continue cooking.
After about 45 minutes, the roasted potatoes were a golden brown and the onions were nicely caramelized.
One of the beauties of the “little potatoes” is their versatility. I serve them with a lot of different main courses. Oh my, are they good. Yum!
Frequently Asked Questions
I always peel the potatoes that I use in this recipe. The reason is that I want the actual potato to come into contact with the hot pan and vegetable oil to take on a golden brown exterior.
Feel free to substitute either red potatoes or Yukon Gold potatoes in this recipe. Make sure, however, that the potatoes are small – no larger than 2-inches in diameter.
I like for the onions that I use in this recipe to be about the same size as the potatoes. Sometimes, however, it’s difficult to find small onions. In this case, I peel larger onions to remove as many of the rings as possible to be left with a small onion.
As the potatoes and onions cook, they give off a lot of moisture. That moisture accumulates in the underside of the lid. Without the paper towel, that moisture would drop back down into the skillet and negatively imact the roasting of the potatoes. The paper towel traps that moisture.
Recipe Tips and Tricks
- Don’t overcrowd the pan. If you add too many potatoes to the pan, they won’t cook evenly.
- Stir the potatoes frequently. This will help them cook evenly and prevent them from sticking to the pan.
If you’d like to make the dish I served with the Roasted Potatoes and Onions, check of my Pork Milanese.
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Pan-Roasted Potatoes with Onions (aka, “Little Potatoes)
- 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
- 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.