Ingredients Jump to Instructions ↓

  1. 4 large Russet or yukon gold potatoes , cut into 2 (about 4 1/2 cm) chunks (leave the skin on) I Like Using Reds...

  2. 2 medium onions (or more-they do shrink down!), sliced thinly in half-moons

  3. 2 - 4 Tbsp. extra virgin olive oil

  4. 1 1/2 Tbsp. Chicago-Style steak seasoning (Any Brand) - McCormick Grill Mates is A Good One!!!

Instructions Jump to Ingredients ↑

  1. How to make it Bring a large pot of water to the boil. 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. 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. 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.


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