Potatoes and Onions

potatoes

sweet onion

salt

vegetable oil, 1 turn of the pan

butter

Heat a 10-inch heavy skillet over medium high heat.

Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.

Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

The only crust that formed was a thick black crust on the bottom of the pan.  The unburned potatoes were flavorless and ready for the garbage.

This is a simple but really good recipe. Applying pressure to the potatoes help make them crunchy....<div>I added a little chicken broth to tender the inside a little bit more....use a little extra grease toward the end of the cooking cycle for that little extra "burnt" appeal and the color/texture was on point.</div>

Very yummy! I added Parmesan cheese nice and crispy. Big hit with my husband.

This recipe worked perfect for me.  I’ve known how to fry potatoes and onions since I was 16 but didn’t have a sufficiently seasoned cast iron pan until now. I moved 2 1/2 years ago as I got married. It had been awhile since I’d made this and WOW! Rache has it goin’ on. Thank you, Lady! My family was groaning with pleasure!

_+*+*+NOT TERRIBLE+*+*+*<br />Ok, so I JUST now finished eating these . I sliced the potatoes on a mandolin threw them in with the oil and butter after it started foaming. I DID NOT use a plate, to me that's ridiculous. If you just want to weigh down the potatoes, wrap a brick in foil and sit it on top of them or wrap a can of soup or something in some foil and lay it sideways. I didn't want mine real crunchy and I stirred them a lot to get them into smaller pieces. I accidently used a little more oil than planned and next time I wont, but I did add my salt and pepper to taste and poured on a little ketchup. It was not terrible. Next time, I will add a little extra seasonings, garlic or something in addition to the salt and pepper and less oil. <br />Oh and just a thought, thinking maybe the recipe called for too many potatoes, maybe thats why there were so many complaints about soft potatoes...

I'm a beginner, and this didn't turn out well for me. I followed directions, but I used more butter when I noticed the food was sticking to the bottom of the skillet. Only a few potatoes got crusted. The plate thing was really inconvenient. How to deal with a hot, greasy plate (has no handles)?<div><div><br /></div><div>I managed to salvage it by adding more butter, as mentioned above. After that melted, I poured in about a cup of very hot water and added previously cooked (smothered) chicken thighs and drumsticks. I turned down the heat, covered it, and let it cook for another ten minutes to warm up the chicken. This had the added benefit of loosening some of the crispy stuff from the bottom of the pan. Thankfully, there wasn't enough of it to ruin the food.</div><div><br /></div><div>I was really disappointed. It tasted okay and wasn't a total waste of food, but if I hadn't had the chicken to add to it, I probably would've thrown it away.</div></div><div><br /></div><div>Finally, I wouldn't list heating the skillet before slicing and seasoning the ingredients. I'm one of the few people in the world who actually reads manuals and follows the directions. I'd have had a smoking skillet had I heated it, THEN sliced the vegetables...</div>

I used very thinly sliced potatoes, onions, and red peppers along with some garlic.  I used a casserole dish to weigh down the vegetables, and that worked great.  I threw in some thyme from the garden at the very end.  We loved this recipe.  

potatoes and onions

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Rachael Ray : Food Network

Ingredients

Instructions

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