Skillet Red Potatoes & Onions
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Braised baby red potatoes, bacon and onions in a stove top skillet that are finished by roasting with some slight browning is an amazing way to get cast iron potatoes that are tender and super flavorful.
Sometimes it can feel really difficult to get a good roasted potato in a large frying pan, but baby red potatoes and onions are relatively quick and super easy to make.
While this red potatoes and onions recipe stays pretty simple with roasted reds, bacon, a few fresh herbs and onions for flavor, this dish can be altered with garlic powder, chili powder, thyme, basil and so much more!
Red Potatoes And Onions
When picking out a red potato, especially for a cast iron pan, you want to make sure not to get too large of a potato. Currently, I have seen at my store that there are nibbles *super tiny red potatoes*, baby red potatoes and red potatoes.
What you want to focus on is getting a bag of blush potatoes or red potatoes that are not too large or too small, just the regular bag of baby red potatoes. If you get the really big ones OR the really small ones, the potatoes may need adjustment in timing so as to cook them properly.
Just like home fries, this easy recipe is done in a large skillet but are not considered fried potatoes. There is no olive oil involved, just plain old water and rendered bacon fat.
- 4 slices of uncooked bacon
- 1.5 pound bag of Blushing Bell Red Potatoes (we used The Little Potato Company bag)
- salt & black pepper
- chopped 1/2 small white onion
- fresh green onions
To get started, slice raw potatoes (leaving skin on) in half. Be sure to cut them right down the middle so you do not end up with one size significantly larger than the other side. This helps with cooking evenly.
Place red potatoes, cut side down, in a cast iron skillet (I use an enameled cast iron pan). Add 2 cups of cold water, diced white onion, cut bacon slices and a dash of salt and pepper to the same pan.
Heat over medium-high heat until water is boiling, which should move pretty quickly. Then lower heat to medium and place lid on pan. Potatoes will continue to boil and get tender.
Heat them on medium heat until potatoes are tender, which take about 15 minutes.
Fried Potatoes and Onions
Remove lid and simmer the heat until water evaporates out of the pan. Depending on the size of the pan and red potatoes, this may take about 10 minutes.
If for some reason all the water doesn’t evaporate but the potatoes are totally done, I have occasionally put the lid on the pan and using safety gloves, carefully drained excess water out of the pan into the sink.
Now turn skillet on medium-high and let potatoes and bacon continue to brown in skillet. Please note that the potatoes will not fully brown like this potato side dish recipe, but instead be more a spotted golden brown in the places the potato is touching the hot skillet.
I do not consider them full country potatoes or crispy creamer potatoes but more red potatoes with bits of crunchy edges. It is fine to stir them occasionally to make sure several sides of the potato get some of the char.
This tasty side dish with caramelized onions and young potatoes is absolutely the best potatoes recipe that needs zero hot oil.
Once potatoes and onions are ready, sprinkle on chopped green onion for some additional flavor and color.
Other herbs that go great with skillet potatoes are fresh thyme, dill weed, and fresh rosemary. Additionally minced garlic and garlic salt can be delicious additions.
Filling for a holiday meal but also an excellent dinner side, red potatoes and onions is full of great flavor and is a fantastic great comfort food as all delicious side dishes should be!
You won’t need a lot of time to create this potato dish and I hope its a new favorite that you can try with a variety of potato types.
Skillet Red Potatoes & Onions
Ingredients
- 4 slices of uncooked bacon
- 1.5 pound bag of Blushing Bell Red Potatoes we used The Little Potato Company bag
- salt & black pepper
- chopped 1/2 small white onion
- fresh green onions
- 2 cups water
Instructions
- Slice raw red potatoes (leaving skin on) in half. Be sure to cut them right down the middle so you do not end up with one size significantly larger than the other side. This helps keep potatoes cooking even.
- Dice half a white onion and cut 4 pieces of bacon into 1 inch strips (kitchen scissors work well for this).
- Place halved red potatoes, cut side down, in a cast iron skillet .
- Add 2 cups of cold water, diced white onion, cut bacon slices and a dash of salt and pepper to the same pan.
- Heat skillet over medium-high heat until water is boiling. Lower heat to medium and place lid on pan.
- Potatoes will continue to simmer and get tender, which takes about 15 minutes.
- Remove lid and simmer potatoes and onions until water evaporates out of the pan. Depending on the size of the pan and potatoes, this may take about 10 minutes. If for some reason all the water doesn’t evaporate but the potatoes are totally done, I have occasionally put the lid on the pan and using safety gloves, carefully draining excess water out of pan into the sink before placing back to stove top.
- Turn skillet on medium-high (after water is gone) and let potatoes and bacon continue to brown in skillet. Please note that the potatoes will not fully brown but leave small crispy brown spots as they heat up. It is fine to scrap bottom of pan for extra char flavor and flip potatoes a few times.
- Once potatoes and onions are ready, sprinkle on chopped green onion for some additional flavor and color.
- Other herbs that go great with skillet potatoes are fresh thyme, dill weed, and fresh rosemary. Additionally minced garlic and garlic salt can be delicious additions.
- Serve while hot!
Video
Nutrition
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