Not only is this the best recipe for potatoes and onions, it is inspired by someone I hope one day can meet. This roasted potatoes and onions recipe is comforting and addictive; making them the perfect food to welcome someone home.
Let it be known that I love potatoes and recipes for potatoes and onions is like a double dare to me.
Double dare me to make them? You can bet I probably will.
I’m always on the search for one more potato recipe to add to my repertoire.
Onions are better than fruit to me and if my kitchen contains no onion or garlic, then I am totally lost.
And lost I have been. Spiritually, emotionally and just feeling sad.
I haven’t told you about our trip to Israel yet.
And since October 7th things have been quite a blur.
I haven’t written anything personal in so long because Google says stick to the facts.
Well, it’s time to say screw you Google, this is my blog and I will write what I want.
And I do this needing reassurance, because I do not want to lose any of my readers.
But the whole truth is that if you find this offensive, we probably were never friends to begin with.
And let it be said that I consider anyone who eats my food a friend, because I consider food something we can all bond over.
Except for those who think food can be misappropriated and I won’t even go there except to say, I’m sorry for you.
So just let me say we were in Israel-the whole family-for a week before the war broke out.
We had been to Jordan and saw Petra and Wadi Rum and toured Tel Aviv and spent several days in the Golan Heights before getting to Jerusalem.
It was there on Friday night, the last night of Sukkot, that we celebrated my friends/family 60th wedding anniversary.
Their grandchildren all gave beautiful toasts and I got to reunite with my friends who have been family ever since they “adopted me” in college in 1976.
We were looking forward to spending another week together while showing Zoe’s husband and Manservant around Jerusalem.
It was Saturday morning that we received a wake up call telling us to know where we would shelter because sirens would probably be going off soon.
Thank goodness we were in a very safe B and B near Jerusalem, made out of stone and built into a hillside.
A beautiful, peaceful spot that overlooked Hadassah Hospital.
Anyway the story continues and with great remorse we cut our trip short and after 5 days we were able to fly home.
Yes, it took that long to find a flight and it took us three days to make it back to Denver.
Not quite the trip we had planned.
But after the horrendous stories came out and not wanting to be a burden to our friends, we decided it would be better to be home.
Once home I was contacted by the Bring Them Home Now group which was trying to get the word out about the hostages.
I found 10 fellow bloggers who all posted on Instagram, writing about food that reminded us of them.
It was there I posted Gadi’s potatoes.
There’s something undeniably comforting about a plate of crispy sauteed potatoes and onions.
This classic dish is a timeless favorite and one I felt would be a great dish to welcome Gadi home.
You see, I was told that Gadi grew potatoes and grapes.
And so I found the most comforting dish I could think of and wrote this recipe.
The sad part is that Gadi isn’t home yet.
Gadi is 79 years old and now any thought of potatoes brings to mind a man I have never met.
From his picture I can tell he must be a very kind man.
I took that picture and put it on my refrigerator so I can alway be reminded of him.
Remembering him reminds me of my father who was only 6 years old when he took a journey from Lithuania with his father in 1938.
It was then they thought they escaped antisemitism, but alas, it appears there is no escaping antisemitism.
This war is not about land. It is about erasing Jews from the world.
Shoot, we still haven’t regained the population we had pre-WW2.
I never thought in my lifetime I would have to deal with issues my dad dealt with, but unfortunately, the world hasn’t changed.
And what is frightening to me is how much we haven’t learned from history.
But I am getting off topic-which I tend to do.
Today there was actually a picture that the terrorists posted of Gadi on Instagram.
I can’t say he looks good. And who knows when the picture was taken?
But let’s talk about Gadi’s potatoes.
I love this simple sauteed, then roasted, potato recipe.
These aren’t crispy potatoes; they are soft, full of flavor potatoes, loaded with paprika and garlic and lots of onions.
They should be eaten from a bowl with a glass of wine and I promise they will totally fill your soul with good thoughts.
They aren’t just an easy side dish.
They are comfort food to welcome Gadi home, whenever that may be.
These may not be the best fried potatoes, but they are the best potatoes I’ve made, because they are so filled with hope and love and courage.
They bring more strength than Popeye’s spinach and with just a few basic ingredients the world could be a new place.
Call me naive. But I believe it and I believe Gadi will come home.
Potato recipes are easy to come by, but this potato recipe will be hard to let go.
As you savor every bite, perhaps with breakfast, perhaps with dinner, tell Gadi’s story.
I hope it ends well.
I hope the war ends soon and that peace will reign and that we can all eat potatoes and drink wine to our hearts content.
And that the news can cover all who are suffering around the globe and that the United Nations really stands for all nations and that schools can teach peace instead of hate.
But right now I would be happy to just share potatoes with you, my friends, and pray for peace and the return of all hostages.
Recipes for Potatoes and Onions
So now on to just potatoes.
This versatile sauteed potatoes and onions recipe uses simple ingredients like Yukon gold potatoes, golden brown onions, a touch of olive oil, schmaltz or duck fat.
Add in some garlic and a few types of paprika and you have a perfect side dish that just may be the star of the meal.
These sauteed potatoes with lots of onion flavor are sure to become a family favorite.
I found myself eating this simple side dish for breakfast, lunch and dinner.
- 2 lbs Yukon Gold Potatoes, peeled and cut into bite-sized pieces
- 1 large yellow onion, rough chopped
- Olive oil, schmaltz or duck fat
- Salt and black pepper to taste
- Garlic Cloves
- Paprika, sweet, hot and smoked
Russet potatoes are known for their high starch content that yields a fluffy interior and crispy exterior when cooked.
So if you want crispy breakfast potatoes, use Russets.
I used Yukons which are a richer, more creamy potato, which seemed more comforting to me.
It’s not that that this recipe doesn’t crisp up; it does along the edges; but a Russet crisps better.
Each variety of potato brings its own unique texture and flavor to the dish.
Preparing Potatoes and Onions Recipe
- Wash and Peel: Begin by washing and peeling the potatoes.
- Chop Potatoes: Cut the potatoes into bite-sized pieces to ensure even cooking.
- Chop Onions and Garlic
Sauteing the Potatoes and Onions
- Heat the Skillet: In a large non-stick or cast iron skillet, heat your choice of fat over medium heat.
- Add Onions: While the oil is heating, chop the onion and garlic. Once the oil is hot, add the onions to the skillet and sauté until they become translucent, about 10 minutes.
- Add Garlic and Paprika: Let cook with the onions for about 3 minutes, being careful to not let the seasonings stick to the pan, about three minutes.
- Add Potatoes: Stir potatoes well with seasonings and then transfer to a large greased baking sheet or dish. The more air between the potatoes, the crispier your potatoes recipe will be.
- Cook Until Golden Brown: Allow the potatoes to roast for about 45 minutes, stirring halfway through and until their are crunchy edges on the outside of the pan.
- Serve Hot: Once the potatoes are cooked to perfection, transfer them to a serving dish. Garnish with fresh herbs like green onions for a burst of color and flavor and a few grinds of fresh black pepper.
Tips for Success for Recipes for Potatoes and Onions
- Use the Right Skillet: A large cast iron or non-stick skillet works wonders for achieving the perfect texture. The even heat distribution ensures that each potato piece gets soft, or golden brown and delicious.
- Experiment with Potatoes: Don’t be afraid to mix different types of potatoes, like new potatoes or even sweet potatoes for varied flavors and texture. Yukon Golds or red potatoes can also add a pop of color to your dish.
- Experiment with Seasoning: Feel free to add chili powder, garlic powder, herbs and other seasonings to make your own simple fried potatoes.
- Pairing with Proteins: Sauteed potatoes and onions make an excellent side dish for eggs, meat or any other main course. The dish’s versatility also makes it suitable for breakfast alongside crispy bacon, or as a satisfying dinner side.
- Leftover Love: If you have any leftovers, store them in an airtight container. Reheat in a skillet or oven for that same crispy goodness. To be honest, they become softer when stored overnight. I must admit to loving crispy pan-fried potatoes but there is something so soothing about these softer potatoes with soft sweet onions.
Sauteed potatoes and onions are a simple, yet incredibly satisfying dish, that can be enjoyed any time of day.
Potatoes of any kind, are not just a versatile side dish, but one of my favorite things.
And Gadi’s potatoes are a favorite side dish of mine.
This simple potato dish, with its crispy edges, caramelized onions, and flavorful potatoes, is a great option for both weeknight dinners and Sunday brunch.
Enjoy this roasted potatoes and onions recipe and tell Gadi’s story while remembering him.
Pass the recipe down and tell your children to tell the story of how these potatoes came to be.
And pray we never have to tell stories like this ever again.
Need Some More?
These will forever be known as Gadi’s potatoes in our home. These soft, slightly crispy potatoes, flavored with lots of onion and garlic and a great paprika flavor, make the perfect breakfast potatoes. But for me, just pass me the pan and I’ll eat them for every meal! Or make them my meal!
2 to 3 T of vegetable oil or chicken or duck fat
1 large onion rough chopped
3 garlic cloves, minced
1 T plus 1/2 t sweet paprika
1/2 t spicy paprika
1/2 t smoked paprika
1 t kosher salt or to taste
2 lbs Yukon gold potatoes, peeled and cut into bite-sized pieces
A few grindings of fresh black pepper
Preheat the oven to 375. Lightly grease a 13 x 9 pan with 1 T of schmaltz or oil.
Heat the remaining oil or schmaltz in a large skillet over medium heat. Add the onions and cook until translucent, about 10 minutes. Stir in the garlic, paprikas, and salt and cook stirring frequently for about 3 minutes. Do not let the paprika burn.
Add the potatoes, stirring well to coat with the onion and paprika mixture, and then spoon into the prepared dish.
Roast for about 45 minutes, stirring halfway through or until the potatoes are cooked and beginning to crisp on the edges.
Add a few grinds of black pepper before serving.
Notes: If you want the potatoes crispier add them back to the skillet and fry for a few minutes on medium high heat. Be careful though, because the paprika can burn. Or use a larger pan in the oven and spread the potatoes out, so they can roast and become a touch more crisp.
Good paprika makes a huge difference! I used Szeged paprika or use those found in Israel or Turkey.