Friday, December 16, 2011

Shore Potatoes

Pin It Now! I have no idea how this name came to be it is just what Peter always calls these.  I find they are a great way to stretch out those last few potatoes to feed six if you want them to, or small enough to use up that straggler you have sitting on the counter to serve two.  I also love how easily they can be made into a one pot meal just by adding pieces of Kielbasa and broccoli or green beans.  Whatever direction you take these in once you learn the basics of good Shore Potatoes you can always make yourself a hearty meal.  This is a dish that I recommend you use your non-stick skillet.  I am not a big fan of non-stick cookware and I only own a single non-stick pan.  There are a few things that I make though that only work well using that pan, and this is one of them.

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.

Shore Potatoes

Michelle K.
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


  1. You want your ingredients prepped in advanced before you start to cook. Peel and dice your potatoes and onion, measure out the water.
  2. 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.
  3. 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.
  4. 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.
Yield: 6 servings

Prep Time: 00:10
Cook time: 00:15


Calories: 134
Total carbs: 22