Roasted Potatoes with Onions (aka, "Little Potatoes)
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
- 1 pound 12 to 13 small new potatoes (1 to 2-inches)
- 4 small yellow onions about 2-inches
- 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 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.
Calories: 766kcal | Carbohydrates: 120g | Protein: 14g | Fat: 28g | Saturated Fat: 23g | Sodium: 44mg | Potassium: 2552mg | Fiber: 17g | Sugar: 22g | Vitamin C: 121.9mg | Calcium: 156mg | Iron: 4.5mg