Pan-Roasted Potatoes with Onions (aka, "Little Potatoes)
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.
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.
Nutrition
Calories: 131kcalCarbohydrates: 30gProtein: 4gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 11mgPotassium: 638mgFiber: 4gSugar: 6gVitamin A: 4IUVitamin C: 30mgCalcium: 39mgIron: 1mg
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