Potatoes and Onions Patate E Cipolle
Delight in the rustic flavors of Italy with 'Potatoes and Onions Patate e Cipolle,' a comforting and versatile dish that highlights the beauty of simple, high-quality ingredients. This savory recipe pairs tender, golden-yellow potato slices with sweet, caramelized onions, infused with the earthy fragrance of fresh rosemary and garlic. Slowly cooked in extra virgin olive oil, this one-pan wonder achieves the perfect balance of crisp edges and melt-in-your-mouth softness. Ready in under an hour, it’s an ideal side dish for roasted meats, or enjoy it as a standalone meal served with crusty bread. Bursting with natural flavor and requiring minimal effort, this timeless recipe is perfect for weeknight dinners or as part of an elegant spread. Keywords: potatoes and onions, Italian side dish, patate e cipolle recipe, caramelized onions, rustic cooking.
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Recipe Information
Ingredients
- 4 medium Yellow potatoes
- 2 large Yellow onions
- 4 tablespoons Extra virgin olive oil
- 2 sprigs Fresh rosemary
- 2 large Garlic cloves
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 cup Water
Instructions
Peel the yellow potatoes and slice them into thin rounds, roughly 1/8-inch thick. Rinse them under cold water to remove excess starch and pat them dry with a clean towel.
Peel the onions and cut them into thin slices, about the same thickness as the potatoes.
Heat 2 tablespoons of the olive oil in a large, heavy-bottomed skillet or sauté pan over medium heat.
Add the garlic cloves (whole but slightly crushed) and the rosemary sprigs to the pan. Sauté for 1-2 minutes until fragrant, then remove the garlic and rosemary to prevent burning.
Add the sliced onions to the pan. Cook them on medium-low heat, stirring occasionally, until they turn soft and translucent, about 10 minutes.
In a separate bowl, toss the sliced potatoes with the remaining 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper.
Layer the potatoes evenly over the softened onions in the skillet. Pour in the 1/4 cup of water and cover the pan with a lid. Allow the dish to cook over low heat for about 25-30 minutes, stirring gently halfway through to ensure even cooking.
Once the potatoes are tender and slightly golden, remove the lid. Raise the heat to medium-high and cook for another 5-10 minutes, stirring occasionally, to allow the dish to develop crispy, caramelized edges.
Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let the dish cool slightly before serving.
Serve warm as a side dish or enjoy on its own with crusty bread.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 18.2 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 2781 mg | 59% | |
*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.
