 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Quick, Easy & Tasty Ingredients:
4 large russet or yukon gold potatoes, cut into 2″ (about 4.5 cm) chunks (leave the skin on) i like using reds... |
2 medium onions (or more–they do shrink down!), sliced thinly in half-moons |
2 - 4 tbsp. extra virgin olive oil |
1 1/2 tbsp. chicago-style steak seasoning (any brand) |
mccormick grill mates is a good one |
Directions:
1. Bring a large pot of water to the boil.
2. Add potatoes and allow to boil for about 7 minutes, until just fork-tender. (Don’t overboil, or these will turn to mush in the frypan!) Alternately, if you’re okay with a microwave, you can nuke these until just soft.
3. Meanwhile, in a large skillet, heat the oil over medium heat and add the onion. Cover the pan and allow to cook for 5-10 minutes, stirring occasionally, until the onion is soft and just turning golden.
4. Add the potato chunks to the pan, stir well to coat with the onion/oil mixture, and sprinkle with the steak spice. Continue to fry for about 5 minutes at a time before stirring, until the potato chunks are browned and have accumulated some nice crispy bits on them, another 10 minutes or so. Remove to a serving dish and dig in.
|
|