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Fried Rosemary-Onion Red-Skinned Potatoes Recipe

Fried Rosemary-Onion Red-Skinned Potatoes Notes

Vargr, a friend of mine, and I came up with the recipe to go with some grilled London Broil that had a Montreal rub. A very savory dish that goes well with other strong flavored dishes.

Ingredients

Serves / Yields

4-5 servings

Preparation Instructions

Slice up your potatoes and onions and put them in separate containers to store until the pans are ready. Chop up the rosemary, dill and parsley. You can mix the dill and parsley together, but keep the rosemary separate. Setting this up before the pans are heated will make the rest go a lot easier.

Heat 2 med-large (or 1 very large) skillets over medium-high heat. Add 2T Oil and 1T Butter to each pan and allow to warm until the butter is completely melted and starting to just turn a bit brown.

Add the potatoes to the heavier pan (if there’s a difference) and the onions in the lighter/thinner one. Stir both around to thoroughly coat all with the oil and toasted butter mixture. Add salt and pepper to the potatoes, and a dash of salt to the onions.

Stir and sauté both, stirring frequently so the potatoes don’t stick to the skillet and the onions cook evenly. When the onions are completely translucent and just starting to brown a bit, lower the heat to “hold” them (about 6-7 minutes).

Add the garlic and half of the rosemary to the potatoes and stir to distribute evenly. At this point, add about 1/4C water to the potatoes, stir once, and immediately cover, reducing heat to medium, and allow to steam for about 10 minutes. Check the onions occasionally to be sure they aren't browning too much, and stir as necessary.

Remove cover (careful! Steam scalds!), and stir the potatoes about, scraping up any bits that have adhered to the bottom of the skillet. The water should be just about gone, leaving a thick sauce of potato starch, butter, and oil. Stir this around to coat the potatoes, being careful not to mush up the more-tender ‘taters too much.

Add the warmed and slightly browned onions to the ‘taters, and add the rest of the rosemary, and the dill and parsley (reserving a bit of the parsley and dill for garnish). Stir, then taste and adjust salt and pepper as needed.

Continue to fry (may need to raise/adjust heat if necessary), stirring occasionally to keep them from sticking to the pan for another 5-10 minutes or so, depending on the stove heat, until browned in places. Flip and turn them to get some brown bits on all, and to make sure all the ’taters are soft and tender, but not too mushy (careful in the turning. Use “Shovel under and flip” with a sturdy spatula, if possible, to keep from turning these into onion-rosemary mashed ’taters from too much spoon mixing) .

Serve along side the beef, with a sprinkle of the dill/parsley on top for garnish.

Credit

This recipe was provided by Jeffrey Mancebo from San Jose.