Fried potatoes and onions make a simple side for eggs, grilled vegetables or a weeknight dinner. Cooking the onions first keeps them sweet while the potatoes brown; Original Desert Dust goes in at the end for smoky, earthy flavor.
Make it with The Original Desert Dust. The blend already contains sea salt; taste before adding more.
Ingredients
1 lb (450 g) Yukon Gold or other yellow potatoes, scrubbed
1 medium yellow onion (about 150 g), thinly sliced
3 tablespoons (45 ml) neutral oil, divided
2 level teaspoons (10 ml by volume) Original Desert Dust
1 tablespoon chopped flat-leaf parsley, optional
Directions
Slice the potatoes. Cut the potatoes into 1/4-inch (6 mm) slices, halving large rounds into half-moons. Rinse briefly, drain and pat thoroughly dry.
Soften the onions. Heat 1 tablespoon oil in a 12-inch (30 cm) skillet over medium heat. Cook the onion for 8–10 minutes, stirring, until soft and golden at the edges. Transfer to a plate.
Cook the centers. Add the remaining 2 tablespoons oil and the potatoes to the skillet. Spread into a shallow, mostly single layer. Cover and cook over medium-low heat for 8–10 minutes, carefully turning once, until the slices begin to soften.
Brown the potatoes. Remove the lid and raise the heat to medium. Cook for 8–12 minutes, turning gently every few minutes, until golden on several sides and a knife slides easily through the centers. Lower the heat if the edges darken before the centers soften.
Finish with Dust. Return the onions and toss for 1 minute to warm through. Remove from the heat, sprinkle over the Original Dust and toss to coat. Add the optional parsley and serve hot.
Yield: 4 small side servings.
The Dust In This Recipe
The Original Desert Dust
$12.99
Original Dust adds smoky, earthy flavor to the potatoes and onions as they turn golden in the skillet.
✦SMOKY & EARTHYA savory finish for crisp potatoes and sweet, softened onions.
✦FINISH WITH DUSTRemove the pan from the heat, then sprinkle over and toss to coat.
Which potatoes work best, and do I need to peel them?
Yellow potatoes such as Yukon Gold hold together well and have a creamy center. Leave the clean, thin skins on, or peel them if you prefer. Cut the slices evenly; thick pieces take longer. Russets are usable but more likely to break when turned.
Do I have to boil the potatoes first?
No. These raw 1/4-inch slices soften under a lid before browning uncovered. Keep the heat moderate and check the centers with a knife. If your slices are thicker, allow extra covered cooking time rather than raising the heat.
How do I get crisp edges without burning the onions?
Cook the onions first and return them at the end. Dry the rinsed potatoes thoroughly and use a 12-inch skillet so they are not piled deeply. After removing the lid, give the potatoes a few minutes of contact with the pan between turns. A smaller pan needs batches and more time.
When should I add Original Desert Dust, and is extra salt needed?
Toss in 2 level teaspoons after taking the skillet off the heat. The blend contains dates and sea salt, so this avoids prolonged frying of the seasoning and keeps the starting salt level controlled. Taste before adding any more. The ingredient list includes mustard; check the current label for dietary needs.
How long does it take, and how much does it make?
Allow about 40 minutes: 10 minutes preparation and roughly 30 minutes at the stove. Pan size, slice thickness and heat affect timing. This makes four small side servings; doubling the potatoes requires batches or two skillets.
How should I store and reheat leftovers?
Refrigerate in a shallow covered container within 2 hours, or within 1 hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Reheat in a lightly oiled skillet, turning until the potatoes reach 165°F (74°C); uncover at the end to restore some crispness.
Can I freeze them, and what can I serve alongside?
For best texture, eat them fresh or refrigerated. You can freeze cooled portions for up to 1 month for quality, but the potatoes and onions will soften. Thaw in the refrigerator and reheat thoroughly. Serve with eggs, grilled vegetables, chicken or a simple salad.
