I've been making these roasted potatoes (I actually call them "little potatoes") for as long as I can remember. I'm not sure how I came up with the recipe which, by the way, is very simple, and is a favorite of Susan's. Interestingly, the caramelization of the onions as they cook adds a subtle flavor to the potatoes.
Servings: 4 servings
Calories: 766 kcal
12 to 13 small new potatoes (1 to 2-inches)
small yellow onions
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 paper towel over top of pan, and cover with lid.
After 10 to 15 minutes, remove lid and paper towel. Use paper towel to wipe inside of lid. Turn the potatoes and onions. Top pan with another paper towel and lid. Repeat the process several more times until the potatoes are golden brown and the onions nicely caramelized, about 45 minutes in total. Yield: 4 servings.
Roasted Potatoes with Onions (aka, "Little Potatoes)
Amount Per Serving
Calories from Fat 252
% Daily Value*
Saturated Fat 23g115%
Vitamin C 121.9mg148%
* Percent Daily Values are based on a 2000 calorie diet.