Flavored with onions and a touch of garlic, these potatoes go great alongside eggs for breakfast or as a side dish for entrées like grilled steak, pork chops, or fried fish.
The trick to getting a nice crust on the outside of these skillet potatoes is to use a heavy pan (we like cast iron) and low to medium-low heat. It’s also important to turn the potatoes frequently for even browning and be patient. It takes around thirty minutes for them to cook through and brown properly.
Skillet-Browned Potatoes and Onions
- 1 lb white potatoes, peeled and cut into 3/4-inch cubes
- 2 tablespoons vegetable oil, plus more if needed
- 1 clove garlic, quartered lengthwise
- 1 medium onion, chopped
- 1 bunch scallions, chopped
- Salt and freshly ground black pepper
- Heat the vegetable oil in a heavy pan over medium-low heat.
- Add the garlic and cook just until fragrant, 2 minutes (do not brown).
- Remove the garlic from the pan and discard, then add the onion and cook until it is soft and translucent.
- Add the potatoes, season to taste with salt and pepper, and continue cooking, turning frequently until they are golden and crispy on all sides, 25 to 30 minutes.
- If your potatoes begin to stick to the pan, feel free to add another tablespoon of oil. It’s also possible that your heat is a little too high, so try turning it down.
- Taste and adjust the seasoning as needed, then add the scallions and continue cooking, stirring often, until they’re tender, 2 to 3 minutes longer.