Ingredients
Units
Scale
- 2 pounds Russet potatoes, peeled and sliced 1/8″ thick
- 1/2 cup red onion, minced
- 1/2 cup butter, softened
- 1 teaspoon homemade All Purpose Seasoning
- 1/2 to 1 teaspoon salt, to taste
Instructions
- Preheat the oven to 425° on the convection setting. (If you don’t have convection, that’s fine. Just set it to 425° and expect that it may take an additional 5 to 15 minutes to cook the Oven Fried Potatoes and Onions all the way through, depending on your specific oven.)
- Peel and slice the russet potatoes (or Yukon Golds) into 1/8″ thick slices. You can use a good, sharp knife. But, I prefer a mandoline for uniform slices that cook evenly. If you don’t have a mandoline just be sure to keep your slices the same thickness and not thicker than 1/8″.
- Use 2 Tablespoons of the softened butter to grease the bottom and sides of your 12″ cast iron skillet.
- Reserve 1 tablespoon of butter from what remains. Set it aside for later.
- Melt the last 5 Tablespoons of butter in the microwave and stir in the All Purpose Seasoning and salt. Set aside.
- Place sliced potatoes into the bottom of the 12″ cast iron skillet in a single layer. I started in the center of the skillet and worked out for this first layer. Only add enough slices to cover the bottom with a slight overlap on each potato slice.
- With a pastry brush, brush seasoned melted butter over that first layer.
- Sprinkle half of the minced onions over the brushed first layer.
- Add a second layer of potatoes. I started on the edge of the skillet and worked to the center for this layer.
- Again, with the pastry brush, brush seasoned melted butter over the second layer.
- Evenly sprinkle the remaining onions over the second layer that’s been brushed with butter.
- Add the third layer of potato slices. I don’t usually have enough for a full layer so I arrange them in a single layer at the center of the skillet.
- Use the rest of the melted butter to brush the last layer.
- Tear a sheet of foil just large enough to cover the top of your skillet.
- Use the reserved softened butter to grease one side of the foil.
- Press the foil, buttered side down, over the potatoes in the skillet.
- Add a second smaller (oven-safe) skillet (or a heavy pie plate with weights) on top of the foil to weigh down the potatoes.
- Bake for 20 minutes.
- Remove the top skillet and the foil and continue baking for 12 to 25 minutes, until potatoes are golden brown and crispy on top and fork tender all the way through. In my oven that only took about 12 minutes, but timing will vary from oven to oven. And depend on the size of skillet you used, as well as the thickness of your potato slices. It may take anywhere from 12 to 25 minutes to finish cooking.
- Remove your finished Fried Potatoes and Onions from the oven and serve.
Notes
Egg Topped Oven Fried Potatoes and Onions Option
After removing the finished potatoes from the oven, break raw eggs over the top. (Use as many as needed for the group you’re serving.) Place the skillet back in the 425° oven and bake until the eggs reach the desired doneness. 3 to 4 minutes was about perfect for a firm white and runny yolk in my oven. Leave them longer for a hard yolk.
- Prep Time: 15
- Cook Time: 35
- Category: Vegetable, Side Dish, Main Dish
- Method: Oven
- Cuisine: American