Swamp Yankee Dutch Potatoes

I descend from a long lineage of Swamp Yankees. We believe in practicality, simplicity, and stoicism. We think people talk too much and should listen more. We pay more attention to the weather and birds than TV or electronics. We live to ripe old ages because we mostly eat at home and try to go to bed with the sun. We can’t take too much loudness. We don’t drink much. We avoid that scary ‘F’ word at holidays: feelings. We often stay rooted to one spot. We are fiercely loyal. And we respect potatoes.

Growing up I have always called this Dutch Potatoes. Interestingly, when I google Dutch Potatoes, I don’t see anything like this. Therefore, I feel like a pioneer offering this to the world.

It’s stupid good. Good because it’s yummy and stupid because it’s easy.

Ingredients (Enough as a big side dish for a party or a couple nights for one or two people. Also great for breakfast the next day. Maybe even with leftover steak.):

about 4-5 potatoes (I buy Gold)

about 4-5 small or medium yellow onions

About 2 T of butter (if you churned it yourself, even better)

salt and pepper to taste

Directions:

With the skin still on, rinse the potatoes  and slice into medallions. Also cut the onion into medallions/rings. Melt the butter in a large skillet. Put in a layer of onions, following by potatoes. Cook on medium heat until they start to brown. Add another layer. Repeat. Lightly salt and pepper. Cook at least 30 minutes. Keep stirring and scraping the bottom of the pan. Things should get soft, browned, and beautiful. Serve with ketchup if you want. Or not.

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3 Comments Add yours

  1. Dianne says:

    What is the best skillet to buy? (I have an old, black, crusty one that needs sand blasting or some such.)

    Happy Thanksgiving, Summer!

    1. Summer says:

      Hi Prof. Hunter! For these potatoes I just use a really basic non-stick skillet: the kind of thing you could pick up at a TJ Maxx. I will say if you don’t have a cast iron skillet you should consider investing in one. One thing that is especially nice about cast iron is you can start something on the stovetop and then move it into the oven without switching pans. I make some mean chicken thighs in the cast iron. I hope all is well with you and that you are having fun travels.

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