Rosemary Onion Potatoes earned double thumbs up from my whole family this week. Potatoes and rosemary are always a perfect match, but adding in lightly caramelized onions takes this skillet to a whole new level. I’ve made these potatoes twice already this week.
I served them the first night with Garlic Herb Rubbed Pork Tenderloin and a few days later, I made them ahead of time for breakfast the following day. A scoop of these potatoes with an egg on top was as close to perfect as a breakfast can get on a weekday morning.
- 1 tablespoon butter
- 1 large sweet onion cut into 1/2" pieces, about 1 cup's worth
- 3 medium russet potatoes cut into 1/2" pieces, about 4 cup's worth
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- Melt the butter in a large skillet over medium high heat. Add the onions, toss to coat and then cook for about 5 minutes, stirring occasionally, until they are soft and browned. Add the potatoes to the skillet, drizzle lightly with oil and then sprinkle with rosemary, salt and pepper. Stir to combine and then spread flat across the skillet.
- Cover with lid and reduce heat to medium. Let the potatoes cook for 10 minutes. Stir and cover with lid again. Cook 5 more minutes. Remove lid, stir and cook uncovered, for about 5 more minutes, stirring occasionally until the potatoes are browned. The potatoes should be soft and well browned. Serve as is, or increase the heat to medium high and continue cooking in an open skillet, stirring every 2-3 minutes, until slightly crispy. Serve hot or let cool and store in the refrigerator until ready to serve. Potatoes can be reheated in a hot skillet for a few minutes just before serving. Enjoy!
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