Sunday Potatoes
This is one of my oldest recipes handed down to me from one of my best friends. She would make this often for me back in our college days when we would wake up starving on Sundays after partying late from the night before. When I first started to cook for my husband this is what I would make on weekends for us after yet again another late night partying. This is of course way before we had our kids:) Whenever my husband and I are hosting a brunch we always serve these and they are one of the first things to go.
Makes about 4 servings
4 medium Yukon gold or russet potatoes
1/4 cup of water
1/2 of a medium onion (finely chopped)
1 & 1/2 teaspoons of seasoning salt
3/4 teaspoon of black pepper
6 tablespoons of butter
2 tablespoons of olive oil
Makes about 4 servings
4 medium Yukon gold or russet potatoes
1/4 cup of water
1/2 of a medium onion (finely chopped)
1 & 1/2 teaspoons of seasoning salt
3/4 teaspoon of black pepper
6 tablespoons of butter
2 tablespoons of olive oil
Peel the potatoes and slice them into 1/2 cubes. Give them a rinse and place them into a bowl with a 1/4 cup of water.
Add in the seasoning salt and black pepper. Toss the potatoes until they are coated thoroughly with the seasoned water.
Chop the onion and heat a skillet on medium high heat with 4 tablespoons of butter and 2 tablespoons of olive oil.
Add in the onions and then the potatoes with the seasoned water. Place a lid on the skillet for at least 8-10 minutes then remove the lid to toss the potatoes. The potatoes are steaming in the seasoned water. Place the lid back on until most of the water has evaporated, about another 5 minutes or so.
The potatoes will start to brown at this point. Add in another 2 tablespoons of butter and toss. Place the lid back on and turn the heat down to medium low. Let it cook for another 15 minutes or so, tossing the potatoes halfway through. The potatoes should be fork tender and caramelized with the onions. Pretty easy right?
The potatoes will start to brown at this point. Add in another 2 tablespoons of butter and toss. Place the lid back on and turn the heat down to medium low. Let it cook for another 15 minutes or so, tossing the potatoes halfway through. The potatoes should be fork tender and caramelized with the onions. Pretty easy right?
Music: Pillow by Mona Wonderlick