Saturday, August 14, 2010

Potatoes and Onions

I had some extra potatoes and sweet onions that needed to be used so here's an off the cuff recipe I came up with that ended up being very tasty and good for a side dish at lunch or dinner or good to serve up with eggs at breakfast.
  • 3 russet potatoes sliced thin
  • 2 sweet onions sliced thin
  • 2 tablespoons Olive Oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon herbs de Provence or thyme
  • 1 teaspoon sugar

  1. Heat olive oil in large skillet. 
  2. Add onions, potatoes, salt and pepper. 
  3. When the onions and potatoes soften add the herbs and sugar and butter. 
  4. Cook until potatoes are cooked through and start browning nicely.

We served these along side lamb sandwiches and some green salad. Add more seasoning to your taste.


  1. I can smell them now,yummy.

  2. ALL of your recipes on this blog are fantastic! Makes me feel like I am sitting at my Mother's table again! Potatoes and onions are natural companions, no?

  3. I have been making fried potatoes for years just the way my mother made them. Here in Michigan they call them American Fries but in Indiana where I grew up they were just plain old fried potatoes. I mostly make them the way you posted except I have never added sugar, I will have to try it and see if the hubs notices a difference!

  4. Interesting touch to add sugar to potatoes - will have to try that out, Ellen!

  5. Hi ladies... the sugar doesn't change the taste much, but it does help the potatoes and onions to caramelize just a touch to add that extra bit of deliciousness : )