Crispy Potatoes with White Wine and Caramelized Onions
I almost always serve a prepared spiral ham at Easter which means I have tons of time to focus on the side dishes and desserts. But that doesn’t mean they have to be difficult or time-consuming. This month, I’ll be posting a few easy side dishes that can be whipped up quickly and which use ingredients you probably already have in your pantry and freezer. First up are these pan-fried potatoes with sauteed onions which are the crispiest potatoes I have ever eaten. This dish is inspired by Potatoes Lyonnaise, a deceptively elegant dish that combines simple potatoes with wispy strands of caramelized onion. They have such great flavor! First, you brown the potatoes on each side and then add the onions so that they can pick up all of that flavor and caramelize along with the potatoes. Add a bit of dry white wine to deglaze the pan and garnish with a fresh burst of parsley to add some color. If you have boiled potatoes left over, you have a head start! Simply add the butter, potatoes, and onion to the pan at the same time and continue with step 2 as written.
Crispy Potatoes with White Wine and Caramelized Onions (Potatoes Lyonnaise)
Prep Time: 5 minutes
Cook Time: 30 minutes
- 3 tablespoons butter
- 1 lb. small yellow potatoes, halved
- ¼ dry white wine
- ½ white onion, sliced very thinly
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon minced fresh parsley or dried parsley
- Heat a large skillet or non-stick sauté pan over medium-high heat. Melt the butter. Add the halved potatoes, cut-side down, to the pan and cook, covered, for about 15 minutes, until lightly golden brown and tender when pierced with a fork. Check the potatoes half-way through. If they are browning too quickly, add 2 tablespoons wine and scrape the bottom of the skillet to deglaze the pan.
- Add the onion to the pan, breaking up the pieces with a wooden spoon. Toss the onions and potatoes with the salt and pepper. Cover the pan and allow to cook until the onion is caramelized, about 10-15 minutes longer. Deglaze the pan with the remaining white wine, stirring to scrape up any browned bits on the bottom of the pan. Check for seasoning. Transfer the potatoes to a serving dish and garnish with parsley.
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It’s so good! These are the crispiest potatoes I’ve every made and the butter and white wine make them so flavorful!
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I have a similar recipe with red wine and garlic, but no onions. I will definitely give yours a try!
Red wine and garlic…that sounds amazing. I’ll have to give that a try. Thanks for the idea!
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Red wine and garlic sound pretty wonderful too!