Nana's Fried Potatoes and Onions
My father's favorite potatoes may have originated with my grandmother Bella Lacagnina. These are amazing with steak. If you don't already have a 10 inch cast iron frying pan, this is the best reason to get one tomorrow.
4 medium white potatoes peeled and quartered
1/4 olive oil
1 large onion thinly sliced
2 tablespoons grated pecorino romano cheese
Salt and pepper to taste
After you peel and cut the potatoes, dry them well with either paper towels or a dish towel. Heat oil in cast iron frying pan over medium heat until oil starts to swirl. Add potatoes and leave them be for about 9 minutes. This allows a crust to form. Using a pancake turner, flip potatoes over so another side can be browned and wait another 9 minutes or so. Continue until all sides are browned. Lower heat to low and add onions, black pepper, salt and cheese. Cover and cook for another 20 minutes. Serve hot or warm.
My father's favorite potatoes may have originated with my grandmother Bella Lacagnina. These are amazing with steak. If you don't already have a 10 inch cast iron frying pan, this is the best reason to get one tomorrow.
4 medium white potatoes peeled and quartered
1/4 olive oil
1 large onion thinly sliced
2 tablespoons grated pecorino romano cheese
Salt and pepper to taste
After you peel and cut the potatoes, dry them well with either paper towels or a dish towel. Heat oil in cast iron frying pan over medium heat until oil starts to swirl. Add potatoes and leave them be for about 9 minutes. This allows a crust to form. Using a pancake turner, flip potatoes over so another side can be browned and wait another 9 minutes or so. Continue until all sides are browned. Lower heat to low and add onions, black pepper, salt and cheese. Cover and cook for another 20 minutes. Serve hot or warm.
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