Southern Fricasseed Potatoes and Onions Recipe

Step 1. Utilize a overwhelming broiling dish (not non adhere). A Cast Press Skillet is recommended.

Step 2. Splash the potatoes.
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Step 3. Pat dry the potatoes well and warm the butter and oil to exceptionally hot.

Step 4. Put the potatoes and onions within the dish and Take off THEM ALONE. Cook the potatoes over medium tall warm for 3-4 minutes permitting them to create a outside on the container fricasseed potatoes some time recently turning.

Step 5. Turn and let them cook on the other side. Expel to a paper towel to drain.
How to cook Potatoes and Onions on the stove

There isn’t much that might be more straightforward than Fried Potatoes and Onions on the stove. To begin with, you may need to assemble your hardware and fixings.

A overwhelming singing container (a well prepared 9” Cast Press singing dish) is best. Don’t utilize a non adhere skillet for this job. If all you’ve got is stainless steel – alright – but it sticks worse.
Good quality shelled nut oil and some unsweetened sweet cream butter. Olive oil isn’t the finest oil for this work.Vegetable oil works since of its tall smoke point.
Salt and Pepper
Potatoes and onions

That’s it!

OK – well possibly a small paprika and basil – but that’s fair me.

The primary issue with potatoes is that they are sticky. They Adore to stay to the dish.Take after my formula with the tips and traps simply find below the formula and you’ll have the most excellent chance at no staying, fresh and delicious browned potatoes and onions.


  • Enough shelled nut oil to damp the whole foot of your pan
  • 2 tbs unsalted sweet cream butter
  • 1 lb Idaho Reddish brown or Ruddy potatoes (I like Reds – but that’s fair a individual preference)
  • Salted water
  • ½ medium measured sweet onion like Vidalia
  • Salt and Pepper to taste
  • Garnish with paprika and new basil
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