7 Reviews

Amazing! I've made this twice since i discovered them last Thursday. Ever since my Fiance, begs me to make them every night. I altered it just a little by leaving the skins on and adding a fresh garlic and allowing it to caramelize with the onions. Being college students this dish is wonderful since onions and potatoes are so cheap =)

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Lynnsy October 07, 2010

Yummy! I did alter it a bit to cut back on the fat and calories. I used 1 T. butter and 1/2 T. olive oil and it was perfect! Thanks!

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Pardeemom December 01, 2008

I adore making skillet potatoes with thin sliced onions and leftovers for work entice envious glances!

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KissaMew January 23, 2007

I know this recipe was intended for already cooked potatoes and I have done that many times over. This time, I didn't have leftover potatoes so I sliced a couple of red skinned potatoes,placed them in a pan and covered them with water, allowed them to cook until fork tender and then proceeded with the remainder of the recipe. Just before serving, the potatoes were lightly sprinkled with snipped chives.

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PaulaG October 09, 2005

This is one of my family favorites, so it was a sure 5 stars when I made these. Thanks for the great recipe.

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Jellyqueen October 08, 2005

This was great. I used baby red potatos and left the skins on when I chunked them up. I also added some garlic, salt, pepper. The potatos came out lovely and golden with a bit of crunch. Zaar World Tour 05

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Amis October 01, 2005

Our family has cooked this dish for years and years. Just for a change of taste we sometimes add minced garlic or use garlic salt. My dad always made it and called it Lyonized potatoes. But really is wonderful with Bratwurst and skillet fried sauerkraut!!!

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BGCapps October 01, 2005
Potato and Onion Skillet Fry