David's Awesome Potatoes

David Kuhlmann


With this dish you can use any kind of potato you wish. Like I said earlier I find that any of the Klondike potatoes keep much longer than any others.

There is no wrong way to make this dish. IF you like you can use butter instead of oil, but if you do watch for burning. You want ot brown/caramelize the potatoes and onions, the potatoes need to be crispy.

Oh and as with anything bacon goes well with this ;)

Bon Appetite!

pinch tips: How to Peel Potatoes





10 Min


15 Min


Stove Top


4-6 medium
red potatoes or klondike potatoes
2 medium
yellow onions
1-2 Tbsp
canola oil
salt and pepper
garlic powder

Directions Step-By-Step

I cut up my potatoes different ways just depends on how I feel. Normally I leave the skin on. I like both red potatoes and Klondike's. I'm liking the Klondike's more since they've got a much longer shelf life.

So after washing the potatoes, either slice or cut up into 1" square or so pieces. Don't worry about cutting to uniform pieces, it's all good!
In a large frying pan put 1-2 or so tablespoons of canola oil bring to a hot temperature (you will see dimples in the oil when it's hot enough) the put the potatoes in. You want to brown the potatoes and make them kind of crisp on the outsides, yet tender in the middle. Once the potatoes are somewhat browned on all sides add the sliced onions and cook until the onions are also browned or caramelized.
Now sprinkle with salt, pepper and garlic powder. Continue to cook for about 5 more minutes.
DO NOT COOK THIS DISH COVERED!!!!!! IF you do cook this covered it will get soggy and not brown. The browning of the potatoes and the onions is what really makes this dish stand apart from other dishes that are similar.

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