We’re a potato eating famiy, so when our local grocery store had potatoes for $0.20 a pound we bought a few pounds. Just a few, like 50.
Potato and onions is a dish that we have at least once a week at our home. It’s super versatile and really, really easy.
I have a 24″ cast iron skillet that I usually use in the oven because we like the “crispies”. But you can do this in a baking dish in the oven. Or in a skillet on the stove top or in a crock pot. The texture will be a little different depending on how you decide to cook them.
Cut a potato into cubes for each member of the family – two for each teenage boy – and cut one onion into large pieces.
Drizzle some oil on the bottom of the pan (or coat your crock pot) we use coconut oil.
Salt and pepper to taste. Don’t you hate when people say that in a recipe? Just sprinkle pepper on them until you can see it on all the pieces and then sprinkle some salt on them…potatoes need salt, don’t skimp.
If you’re cooking on the stove top, you’ll need to stand at the stove and stir it every few minutes. Cook it over medium heat.
Or, you can put it in the oven at 400 degrees and bake for about 20 minutes. Stir it once or twice. They’re ready when a fork can easily pierce the potatoes.
For the crock pot, just turn it on high for a couple of hours. It’s best to stir it few times. This will give you the most moist potatoes.
This is such a simple “recipe” that I feel silly posting it, but I get asked to bring this to gatherings all the time. So I know you’ll like it.
Serve with ketchup (or bbq sauce) and enjoy!
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