Ah yes 😄 Potatoes and onions together are simple, classic, and versatile—they can be roasted, sautéed, or even turned into a hash. Here’s a basic, flavorful method:
Sautéed Potatoes and Onions
Ingredients (4 servings)
- 4 medium potatoes, peeled or scrubbed, cut into ½-inch cubes
- 1 large onion, thinly sliced
- 3 tbsp olive oil or butter
- Salt and pepper, to taste
- Optional: garlic (2 cloves, minced), paprika, fresh herbs (thyme, rosemary, parsley)
Instructions
1. Prep potatoes
- Cut potatoes into even-sized cubes so they cook evenly.
- Optional: parboil potatoes for 5–7 minutes to speed up cooking and get a softer interior. Drain well.
2. Sauté onions
- Heat oil or butter in a large skillet over medium heat.
- Add onions and sauté 3–5 minutes until they start to soften and become translucent.
3. Cook potatoes
- Add potatoes to the skillet.
- Season with salt, pepper, and optional spices.
- Cover and cook 15–20 minutes, stirring occasionally, until potatoes are golden and tender.
4. Optional finishing touches
- Add minced garlic during the last 2 minutes of cooking for extra aroma.
- Toss in fresh herbs just before serving.
Tips
- Crispier version: Roast potatoes and onions in the oven at 425°F (220°C) for 25–30 minutes with olive oil and seasonings, stirring halfway.
- Flavor variations: Add bell peppers, bacon bits, or a sprinkle of cheese at the end.
- One-pan meal: Toss in sausage, chicken pieces, or mushrooms for a complete dish.
I can also give a crispy oven-roasted version with caramelized onions that’s golden and slightly sweet—super easy for weeknights.
Do you want me to do that?
