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Potatoes and onions
Posted on 4/20/26 at 10:01 am
Posted on 4/20/26 at 10:01 am
I smoked pork ribs and country style ribs this weekend. Needed a side. I thought about the one time I had potatoes Lyonnaise, but didn't want to follow rules. Watch a few vids and took things I liked from each. This was sooooo good.
I cut the potatoes into half moon thin slices. Onions in long individual slices. I heated up some tallow from a previous brisket smoke plus a touch of evoo. I then boiled the potatoes for maybe 2 minutes then let them drain and dry some while starting the onions in the fat. Once the onions started to soften, I added the potatoes after seasoning them with salt, pepper and Kinder's buttery steakhouse.
Stirred occasionally, then covered for 10 minutes on low before resuming the stirring. I then started testing the potatoes with a fork and stopped once tender. I will be doing this a lot from now on.
I would like to see more of your similar sides.
I cut the potatoes into half moon thin slices. Onions in long individual slices. I heated up some tallow from a previous brisket smoke plus a touch of evoo. I then boiled the potatoes for maybe 2 minutes then let them drain and dry some while starting the onions in the fat. Once the onions started to soften, I added the potatoes after seasoning them with salt, pepper and Kinder's buttery steakhouse.
Stirred occasionally, then covered for 10 minutes on low before resuming the stirring. I then started testing the potatoes with a fork and stopped once tender. I will be doing this a lot from now on.
I would like to see more of your similar sides.
6
Posted on 4/20/26 at 12:16 pm to AlxTgr
I too like smothered potatoes with onions cooked in tallow. I'll peel, then cube the potatoes in 1 in. square chunks and put them in a bowl and cover them in cold water to remove some of the starch.
I halve an onion and slice it in thin crescent shapes, add them to the frying pan to saute a while, add the potatoes and let them start to cook and season with Slap Ya Mama, black pepper and some smoked paprika. Cook till fork tender and serve.
I halve an onion and slice it in thin crescent shapes, add them to the frying pan to saute a while, add the potatoes and let them start to cook and season with Slap Ya Mama, black pepper and some smoked paprika. Cook till fork tender and serve.
Posted on 4/20/26 at 1:50 pm to AlxTgr
Sounds like an excellent and simple side dish. 
Also could be the beginning to a warm, German potato salad which I absolutely love.
Also could be the beginning to a warm, German potato salad which I absolutely love.
This post was edited on 4/20/26 at 1:51 pm
Posted on 4/20/26 at 3:49 pm to AlxTgr
Scalloped potatoes. Can make them with or without onions, with either cream or milk, with or without cheese. Put alternating layers of thin sliced potatoes and the other ingredients in a geased 13x9 casserole dish, bake it in the oven, and let it rest for the sauce to thicken.
Posted on 4/20/26 at 4:24 pm to CrazyTigerFan
There is hardly a better starchy side than potatoes and onions. I have a lot of different variations but one of my favorites lately is cutting a 3 lb bag of small red potatoes in quarters , slice a red onion in half then cut 1/4-1/2"slices off each half till you use the whole onion, mix well with potatoes, olive oil and a little Tonys in a bowl. Spread out flat on a cookie sheet. Mix a tbs or 2 of horseradish with about as much Tapatios hot sauce and brush over the potatoes and onions. Bake at 400-425 for about 35-45 minutes. Really good but super spicey.
Posted on 4/20/26 at 7:48 pm to Hat Tricks
quote:
warm, German potato salad
I have been trying for 15 years to recreate the German potato salad from The Salt Lick BBQ in Driftwood, TX, and can never get it exactly right.
Posted on 4/20/26 at 8:41 pm to AlxTgr
Potatoes fried with onions in grease are delicious. We call it German fries in my part of the world. A little crumbled bacon adds a lot.
Fried liver with milk gravy and German fries at a friend's farm shop. This is the ultimate in redneck culinary arts. Greetings from Sawdust Corner, Mississippi County, Missouri.
Fried liver with milk gravy and German fries at a friend's farm shop. This is the ultimate in redneck culinary arts. Greetings from Sawdust Corner, Mississippi County, Missouri.
This post was edited on 4/20/26 at 8:42 pm
Posted on 4/21/26 at 10:38 am to msap9020
I picked this one up from my dad. Everytime he grill steaks he’d make “hot potatoes” which consisted of peeling and dicing some potatoes then boiling until soft, then drain. Get a stick of butter melted in a cast iron skillet then dump potatoes in and let brown without stirring much. Coat with Louisiana hot sauce until orange colored and serve with steak. Good times!
Posted on 4/21/26 at 1:26 pm to Koolazzkat
My grandmother who barely spoke English had a potato side that we just called red potatoes. They were reddish and hot. No one ever learned how she did it.
Posted on 4/21/26 at 3:01 pm to AlxTgr
Where I'm from that's spelled Taters Nunyens.
Posted on 4/21/26 at 4:47 pm to AlxTgr
1/3 cup of oil
3# potatoes peeled and sliced
1-1/2 cups chopped onion
salt
pepper
white pepper
1 cup of chicken broth
get a cast iron pot and heat up oil. Put potatoes, onion, salt and peppers in pot and let cook for 10-15 minutes. Let them stick a little. Stir and cook 5 minutes more. Add 1/2 cup of broth and stir. Cook 10 minutes more. Add 1/4 cup of broth and cook some more. Add rest of broth and cook till potatoes seem about the right consistency for you.
This is as basic as it gets, but I can eat these every week.
3# potatoes peeled and sliced
1-1/2 cups chopped onion
salt
pepper
white pepper
1 cup of chicken broth
get a cast iron pot and heat up oil. Put potatoes, onion, salt and peppers in pot and let cook for 10-15 minutes. Let them stick a little. Stir and cook 5 minutes more. Add 1/2 cup of broth and stir. Cook 10 minutes more. Add 1/4 cup of broth and cook some more. Add rest of broth and cook till potatoes seem about the right consistency for you.
This is as basic as it gets, but I can eat these every week.
Posted on 4/21/26 at 4:59 pm to slidingstop
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