Skillet Potatoes with Onions

Hey everyone, so for breakfast today, I’m going to be making skillet potatoes with onions. So make sure you stick around for this easy recipe. So I’m using about five russet potatoes here.

Why You’ll Love This

I am so happy to be back making cooking videos. These are super, super good. And these are so delicious. So, so, so delicious.

Ingredients

Five russet potatoes
An onion (about a quarter chunk)
Oil (about two tablespoons)
Butter
Black pepper
Salt
Onion powder
Paprika
Thyme
Parsley
Water (maybe three tablespoons)

Instructions

Rinse and peel the potato.
Cut this into thin slices.
Set aside a bowl of water so that once you slice up your potato, you can place the potato slices into the water so that they don’t oxidize and turn brown.
Slice them into slices about this size.
Place it into the water and I’m going to finish up with the remaining four potatoes.
Take this onion here and I’m going to cut about a quarter chunk.
Turn it sideways and cut down into the onion, making half moon slices.
Take the time to pull the pieces apart.
Add some oil.
Drop in some butter.
Bring this oil and butter up to temperature.
Drop those potatoes inside.
Season them with black pepper, salt, onion powder, paprika, thyme, and parsley.
Just eyeball it, just, you know, sprinkle the seasoning on top.
Make sure the entire top layer of the potatoes is covered.
Mix it all in together with the spatula.
Go back in with just a little salt and some parsley.
Cover this with the lid for about five minutes and let this cook.
Continue to cook.
Cover it with the lid to allow those potatoes to begin to get tender.
When they are just about tender, add some water.
If your potatoes need a little more salt, you can go ahead and add that.
Mix it up.
Smother them a little bit with the water that you added.
Decrease the heat.
Add in just a little more parsley for a presentation.
Add in just a hair more of pepper.
Smother these on low for maybe about five to 10 minutes or so.
Turn this off.

Cooking Tips

Make sure that you set aside a bowl of water so that once you slice up your potato, you can place the potato slices into the water so that they don’t oxidize and turn brown. You want to slice them into slices about this size. It’s not too thick, not too thin. Just in between. You just want to make sure that you bring this oil and butter up to temperature. It is really, really hot and ready for frying before you drop those potatoes inside. Now you want to season them before they begin to get softer. Yeah, because you want to season them while they are hard so that you can mix all of those seasonings into the potatoes and not worry about the potatoes breaking apart. So when you season it, look, just eyeball it, just, you know, sprinkle the seasoning on top. You just want to make sure the entire top layer of the potatoes is covered. You can keep your heat on medium high. Just make sure that you monitor your food so that it’s not burning. Cover it with the lid to allow those potatoes to begin to get tender. So what I like to do is I’m going to take a fork and I like to taste my potatoes. So when they are just about tender, that’s when now you want to add some water. You want to be very careful not to break the potatoes. That was not a lot of water. That was only about, uh, maybe three tablespoons maybe.

Serving Suggestions

They pair really well with like some eggs, some bacon. I’m actually going to make some French toast as well with this.

All right. So here’s the finished result of the skillet potatoes. They are done. I’m sorry. I could not give you guys a better look at this. I could not find, um, one of my lights. So yeah, I just tried to use the kitchen light in here. Um, you know, to help out with the lighting, but this is the finished result. And these are super, super good. They’re done. And these are so delicious. So, so, so delicious. Thank you guys for watching. I’ll have a better video next time. Okay. But thank you guys so much for watching. And I hope to catch you in my next video.