Potatoes and Onions Dutch Recipe
Experience rustic comfort with the traditional "Potatoes and Onions Dutch Recipe," a timeless dish that celebrates simplicity and robust flavor. This hearty recipe combines tender, golden Yukon Gold potatoes and caramelized yellow onions, sautéed to perfection in a blend of butter and olive oil. Seasoned with just the right touch of salt and freshly ground black pepper, this dish is a masterclass in elevating humble ingredients. Cooked low and slow in a skillet or Dutch oven, the potatoes achieve a sublime texture—soft on the inside with irresistibly crisp edges. Garnished with fresh parsley for a pop of color and freshness, this one-pan delight shines as a savory side dish or a satisfying vegetarian main. A perfect choice for cool evenings or when you crave the comforting flavors of traditional Dutch cuisine, this recipe is as easy to prepare as it is delicious.
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Recipe Information
Ingredients
- 6 medium Potatoes (waxy variety, e.g., Yukon Gold)
- 3 large Yellow onions
- 3 tablespoons Butter (unsalted)
- 1 tablespoon Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Peel the potatoes and cut them into thin slices, about 1/4 inch thick. Place them in a bowl of cold water to prevent browning while you prepare the onions.
Peel the onions and slice them into thin rings.
In a large skillet or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the sliced onions to the pan and cook, stirring occasionally, for 10-12 minutes until they are soft and begin to caramelize. Reduce the heat slightly if they brown too quickly.
Drain the potato slices and pat them dry with a clean kitchen towel. Add them to the skillet with the onions.
Sprinkle the potatoes and onions with salt and black pepper, and toss gently to combine.
Add the remaining tablespoon of butter to the skillet and stir to coat the potatoes and onions evenly.
Cover the skillet with a lid and reduce the heat to low. Cook for 25-30 minutes, stirring every 8-10 minutes to prevent sticking, until the potatoes are tender and golden brown.
Remove the lid during the last few minutes of cooking to allow any excess moisture to evaporate and the potatoes to crisp up slightly.
Garnish with fresh parsley if desired, and serve warm as a side dish or a simple main course.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
