Skillet Browned Potatoes and Onions
A heavy pan, medium heat and a little patience are the key ingredients in making skillet potatoes with a crispy, golden crust and tender interior. 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.
- 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, 1 to 1-1/2 minutes (do not brown). Remove the garlic from the pan and discard, then add the onion.
- Raise the heat to medium and cook until the onion is soft and translucent, then add the potatoes.
- Season to taste with salt and pepper and continue cooking, turning frequently with a spatula until the potatoes are golden and crispy on all sides, 25 to 30 minutes.
- Feel free to add a little more oil if you feel the pan is too dry, but don't go overboard - 1 additional tablespoon should do it.
- 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.
- Serve immediately.