What's Cookin' Today - Roasted Potatoes with Caramelized Onions
This side dish works with so many different meals. I had it with salmon fillets with a dill butter and crunchy raw red peppers and cucumbers.
Let's start by caramelizing your onion. Get out your biggest oven-proof pan. If you don't have a pan that can go in the oven, use a medium sized pan for the onions and then move them to a casserole dish for the oven.
Put your pan on the stovetop over medium heat. Add 2 Tablespoons of olive oil (the other tablespoon will be used later) and the butter.
As that is heating up, it is time to slice your onion. Since we are cooking them way down to the caramelized phase, how you actually cut them is less important. See mine? Not perfect, but they will be delish!
I cut off the two ends and slice in half perpendicular to the ends. Peel off the skin, lay the onion on the flat side, and cut horizontal to the ends. Add the sliced onion to the pan and season with a sprinkle of salt, black pepper, and the sugar. We will adjust the seasoning later, this is just to get it started.
As the onions are cooking, you can prep your potatoes. Go ahead and give them a good scrub with a veggie brush.
Let's talk potatoes for just a minute. I suggest you use the red or yellow skinned potato. They are referred to as a waxy potato, which will hold up better in this type of dish. For baked or mashed potatoes, the russet potato will have the right consistency when cooked.
Ok, so your potatoes have had a nice cleaning and are ready to cut. Depending on their size, my usual process is to cut them in half the long way and in thirds across the shorter direction to get nice bite sized pieces. Adjust that if you have extra large or smaller sized potatoes.
Now back to our onions. Give them a stir and see how they are doing. If they look like mine below, soft and getting translucent, it is time to add the broth. They should have been cooking for about 15 minutes. If they don't look anything like this, turn up the heat and give them a stir every couple of minutes until they do.
Once translucent, add about 7 ounces of broth (1/2 a can) and turn your heat to high. If you want, you can add wine at this stage for a different flavor. You could even go crazy and use half wine and half broth! You want enough to almost cover the onions. Let that baby boil away.
Continue to cook the onions over high heat until all the liquid has boiled away. Now, just in case you let them go too long and they char a little, just add a little water, scrape the bottom of the pan stir it around a couple of times, and voila...all is right again. (Yes, it happened to mine too.)
Remove the onions from the heat and give it a stir. Go ahead, taste one. You know you want to. They will be sweet and flavorful. This is a great time to salt and pepper to your taste.
Add your potatoes to the pan and drizzle with that tablespoon of olive oil. Add another sprinkle of salt and pepper and a healthy amount of your favorite seasoning blend, stir and place in a 400 degree oven for 20-30 minutes.
If you cannot put your pan in the oven, put the onions and potatoes in a casserole dish before continuing. You may need a little extra olive oil to coat everything.
Check your potatoes after 20 minutes. They will be done when you can easily pierce one of the larger potato pieces with a fork and the tops are golden brown and crispy.
You can mix things up here a little. Add some fresh herbs for a different flavor. Chopped parsley, cilantro or dill will really add a nice touch.
I hope this recipe worked out for your meal. Are you interested in learning about something in particular? Leave me a comment and I'll work on it.
I look forward to cooking together again soon!
- 6 Large Red or Yellow Skinned Potatoes
- 1 Large Onion, sweet onion is preferred
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Butter
- 1/2 Teaspoon Sugar
- 7 Ounces Broth, veggie or chicken works great
- Favorite Seasoning Blend
- Put your pan over medium heat and add 2 tablespoons of olive oil and butter. Add the sliced onion to the pan and season with salt, black pepper, and sugar.
- Once the onions are soft and translucent, add about 7 ounces of broth (1/2 a can) and turn your heat to high. Cook until all liquid has boiled away.
- Add potatoes to pan that have been cut into bite sized pieces. Drizzle with 1 tablespoon of olive oil. Season with salt and pepper and add seasoning blend to taste.
- Bake at 400 degrees for about 20 minutes or until potatoes are fork tender and lightly browned.