A quick update - after posting this my college attending son said for him this is a favorite to make. He does the one pot meal version a lot and loves it.
This recipe can be easily scaled up or down to fit what you have on hand and how many you want to serve. A single potato or half a dozen, they are all cooked the same way.
- 4 potatoes peeled and cut into 1/2-inch cubes
- 1 cup onion chopped
- 1/4 cup water
- 2 tbs vegetable oil
- salt and black pepper to taste
- You want your ingredients prepped in advanced before you start to cook. Peel and dice your potatoes and onion, measure out the water.
- Heat your non-stick skillet over medium flame. Add the oil and let it get hot, just until it shimmers. Add the onion and potatoes along with a sprinkling of salt and fresh ground pepper. Spread the onions and potatoes out into a even layer across the skillet and then just let them sit for a few minutes. Resist the urge to stir and fuss with them - your goal is to leave them be until that first side gets a nice dark golden color.
- Once that first bit of color is showing, get your skillet lid handy, toss the potatoes and onions to turn them over and then add the water. This will be a showy batch of steam and sizzle but just ignore that and quickly cover the pan. Leave the lid cracked just enough to let out the steam. This is what will actually be cooking the potatoes through.
- The water will evaporate fully and now all you need to do is finish getting the potatoes to the desired crispness and color that matches your personal tastes. Adjust the salt and pepper as needed and serve.
Prep Time: 00:10
Cook time: 00:15
Total carbs: 22