Monday, September 20, 2010

Pan-roasted Garlic and Onion Potatoes

This is one of those recipes that I have been making for years, but haven't ever taken the time to write the recipe down. It is one of those dishes that Ethan and I fight over who gets the last of the caramelized onions and garlic at the bottom of the pan. It is one of our favorites. And it isn't complicated and you most likely have all the ingredients on hand right now. Saute some onions, garlic and potatoes and then let the potatoes finish cooking in the oven. In the oven, the potatoes turn into these little butter sponges and soak up so much flavor. But you might have a hang up about how much butter the recipe calls for. If you do, cut it in half. It's okay, I understand. No hard feelings, okay?

Another reason to love this recipe is that the leftovers are great. I like to saute up the leftover potatoes in the morning and serve them with eggs and Tabasco. Yes, the Tabasco is essential. I am trying to teach my children to love the fire Tabasco creates within their souls.




2 Tbsp olive oil
1 onion, thinly sliced
1/2 tsp kosher salt
4 russet potatoes, thinly sliced
4 garlic cloves, minced
4 Tbsp butter, divided
1 tsp kosher salt
A few grinds black pepper
1 tsp dried rosemary
Chopped fresh parsley or chives for garnish

Set oven to 350 degrees.

In a large skillet over medium high, add olive oil. Once the oil runs quickly in the pan, add the onions and 1/2 tsp salt. Saute until the onions are softened and lightly browned, about 5 minutes. Add potatoes, garlic, 2 Tbsp butter, salt, pepper and rosemary. Toss well and saute potatoes until lightly browned, about 7 minutes. Once browned, cut remaining 2 Tbsp butter into small pieces and set on top of potatoes. Cover the pan and put it in the oven for 20 minutes, until the potatoes are very soft. Serve potatoes with a sprinkling of fresh parsley or chives.

Yields 6 servings.

Served with this: Corn on the cob that was most likely grown in heaven because it tasted celestial.

Rookie's Notes: Let me go ahead of give you heads up on how hot the pan is going to be when you take it out of the oven. Hot as hell fire. You are probably thinking, "Duh. It just came out of the OVEN, idiot." But I have forgotten that it did and have grabbed the handle or lid and burned my hand really bad a few times. So be careful!

10 comments:

Nama said...

Mmmm...I want some of these right now. I'll have to try these out soon!

Ryan and Tammy said...

I am in love with this recipes. Potatoes are a stable during pregnancy for me. I could live off of them. Oh and I get you on the hot, I burn the crap out of my hand every time I make a fritatta.

dressesandmesses said...

Whitney! Found your blog when cjane linked to someone who is linked to you. Then I discovered your blog linked on a couple of other favorite blogs I read! You must be famous and stuff!!! Such a small world!

Anyway, LOVE your site! Love the look and can't wait to try the recipes!!

Angee Duvall :)

Ingrid said...

Love potatoes especially roasted like this, but DUH!I never thought to add garlic to them.
~ingrid

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