Crispy-Bottomed Potato Skillet with Caramelized Onions and Thyme
Ingredients
- 1½ poundrusset potatoes
- 2 mediumyellow onion
- 3 sprigsfresh thyme
- 3 tablespoonolive oil
- 2 clovesgarlic
- ·salt
- ·black pepper
Prep
- 01
Peel and cut 1 1/2 pounds russet potatoes into 1/2-inch cubes.
- 02
Dice 2 medium yellow onions into 1/4-inch pieces.
- 03
Mince 2 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large cast-iron or heavy skillet over medium-high heat.
- 02
Add the diced onions and cook for 8–10 minutes, stirring occasionally, until soft and golden brown. Transfer to a small bowl and set aside.
- 03
Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil.
- 04
Spread the diced potatoes in a single layer across the pan. Do not stir for 5 minutes—let them sit so the bottoms turn golden and crispy.
- 05
Stir, then continue cooking for another 8–10 minutes, stirring every 2 minutes, until the potatoes are tender inside and have crispy edges.
- 06
Add the minced garlic and thyme sprigs, cooking for 1 minute until fragrant.
- 07
Return the caramelized onions to the skillet, toss to combine, and season generously with salt and pepper. Taste and adjust seasoning as needed.
- 08
Serve warm directly from the skillet or transfer to a bowl.
Spice Tips
For warmth, add a pinch of smoked paprika or cayenne when you return the onions. A squeeze of lemon juice at the end brightens the earthiness. Red pepper flakes scattered on top add subtle heat.
Make ahead: potatoes can be cut and held in cold water for up to 4 hours. Drain well before cooking. Leftovers reheat beautifully in a 375°F oven for 8–10 minutes.