Description
A hearty and comforting skillet dish made with golden roasted potatoes and sweet caramelized onions, perfect as a vegetarian main or satisfying side.
Ingredients
Scale
- 700 g baby potatoes, halved
- 3 large onions, thinly sliced
- 3 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp dried thyme
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 200°C.
- Toss potatoes with 2 tablespoons olive oil, salt, pepper, and paprika.
- Spread potatoes on a baking tray and roast for 30–35 minutes, turning once, until golden and tender.
- Meanwhile, heat remaining olive oil and butter in a large skillet over medium-low heat.
- Add sliced onions and cook slowly for 20–25 minutes, stirring occasionally, until deeply caramelized.
- Add garlic and thyme to the onions and cook for 1 minute.
- Add roasted potatoes to the skillet and toss gently to combine.
- Garnish with fresh parsley and serve hot.
Notes
- Cook onions slowly to achieve maximum sweetness.
- Add a splash of vegetable stock if onions begin to stick.
- Serve with eggs or salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg