- Welcome To My Italian Kitchen!
- Italian Cuisine Overview
- Pasta Types & How to Cook Pasta
- Spaghetti with Tomato Sauce {Recipe}
- Linguine alla Puttanesca {recipe}
- Bucatini all’Amatriciana {recipe}
- Penne all’Arrabbiata {recipe}
- Italian Courses {recipe}
- 10 Commandments of Italian Cooking
- Ragù alla Bolognese {recipe}
- Ragu’ with Pork {recipe}
- Ragù Napoletano {recipe}
- La Genovese {recipe}
- Pesto Genovese {recipe}
- Italian Herbs and Spices {recipe}
- My Favorite Italian Cookbooks + a Website
- Pasta and Peas {recipe}
- Pasta and Potatoes {recipe}
- Pasta and Beans {recipe}
- Pasta and Garbanzo Beans {recipe}
- Myth Busters! {and a giveaway}
- Italian Hand Gestures
- The BEST Chocolate!
- Chicken alla Cacciatora
- Breaded Chicken Cutlets {recipe}
- Pan Fried Potatoes
- Pizza at Home!!! {recipe}
- Spicy Carrots {recipe}
- Grilled Eggplant {recipe}
- Roasted Peppers {recipe}
- Macerated Strawberries {recipe}
Yesterday I shared my recipe for chicken cutlets and I served them for dinner accompanied by pan fried potatoes. There are several different ways we like to eat potatoes but this is probably my favorite.
Pan Fried Potatoes
A few notes: You can use any kind of potato but I really like Yukon gold. Same for onion. Any kind, but I like to use either yellow cooking onions or a sweet onion such as Vidalia or Walla Walla.
Ingredients
- 1 medium potato per person (plus one or two more if you really like potatoes), peeled and cubed
- 1 onion, chopped
- olive oil
- salt
Procedure
Prepare the potatoes and onion by peeling and chopping. Heat olive oil in a heavy skillet. When the oil is hot, add the veggies to the pan. Stir periodically so that the veggies don’t burn. Add salt toward the end. Using a fork, test for doneness. If the potatoes are still firm but the outsides are beginning to brown, add some water and cover the pan. This will allow the steam to cook the insides. Give it another stir, taste for salt and doneness and serve!
Variation: Instead of pan frying the veggies, add to a roasting pan, drizzle liberally with olive oil, salt well and bake. Stir from time to time and again, if they are not quite done but the outside is, cover with foil and add about 1/4 to 1/2 cup of water. You can also sprinkle with rosemary.
Yum! I love pan-friend potatoes with onions. I made them while we were camping last weekend. Actually, I prepared them, then Lyle cooked them in an iron skillet over the fire.
I bet they were even yummier over a fire!
I bet it would also be good with some marjoram, and a squeeze of lemon at the end. I think this is another recipe for the boys to try making!!
I love to experiment with a good basic recipe. It’s like a good basic outfit that can be changed up with a few accessory changes.
Also, lazy person here wants to know if you’ve tried this without peeling the potatoes?
Yes! I like them but my kids do not. Potato peels are fine to eat.
Great tip on adding the water to get the insides to cook faster!
If you don’t you risk burning the inside and still have raw centers!