Skillet Fried Potatoes and Onions with Sherry Aioli
Potatoes and Onions with Sherry Aioli is a one-skillet dish that delivers bold flavor and comfort in every bite. It's right at home for breakfast, lunch or dinner, and works as a party appetizer, too.
Equipment
- cast iron skillet, or large nonstick pan
Ingredients
Sherry Aioli
- ½ cup mayonnaise
- 1 clove garlic, finely minced or grated
- 1 tablespoon dry sherry, or 1 tsp apple cider or sherry vinegar
- 2 teaspoon Dijon mustard
Skillet Fried Potatoes
- 1 teaspoon kosher salt, divided
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dry mustard
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 2 tablespoon unsalted butter
- 1½ pounds Yukon Gold potatoes, cut into small wedges (see notes); I prefer to leave the skin on
- 1 tablespoon avocado oil, or more, as needed
- 1 small yellow onion, julienned (see notes)
- 2 tablespoon fresh thyme, chopped, divided
Instructions
- Make the sherry aioli: combine mayo, garlic, dry sherry, Dijon and 1 tbsp chopped fresh thyme in a bowl. Season with kosher salt + black pepper, to taste. Set aside.
- Melt butter in a large cast iron skillet (or other heavy bottomed non-stick skillet) over medium heat. Add the potatoes and season with 1/2 tsp of kosher salt; stir to coat with butter. Cover the skillet with a lid or sheet pan and cook for about 10 minutes. Flip them with a spatula a couple of times so they brown on both sides.
- While the potatoes steam, combine the remaining 1/2 tsp kosher salt, garlic powder, paprika, dry mustard, cayenne and black pepper in a small bowl.
- Remove the lid. Add the oil, onions and seasonings. Toss with the potatoes. Continue cooking for another 10 to 15 minutes, uncovered, flipping often to caramelize all the onions.
- When they are just about done, stir in the thyme and cook for one more minute. Taste and season with additional salt and pepper, as needed.
- Transfer to a platter and serve with sherry aioli on the side.
Notes
- How to wedge the potatoes – cut the potatoes into quarters, then carefully cut each quarter into 4 wedges. They don't have to be perfectly even or shaped, just roughly the same size.
- How to julienne onions – starting with a whole onion, cut off the root and tip. Cut the onion in half from the root through the tip; peel away the skin. You'll see striations in the onion running from the root to the tip. Lay the flat side down, and following those striations, cut the onion into wedges about 1/4" thick. Again, they don't have to be perfect.
- Storing leftovers – transfer leftovers to an airtight container and refrigerate for up to 3 days. Store potatoes and aioli separately.
- Reheating leftovers – Reheat quickly in the microwave for a couple of minutes. A better method is to scatter them on a parchment lined sheet pan and reheat in a 400°F oven for 8 to 10 minutes. The best method is to use an air fryer...heat for 4 to 5 minutes at 375°F. Be sure to preheat your oven or air fryer first. I don't feel that any additional oil or cooking spray is needed.
Nutrition
Calories: 335kcal | Carbohydrates: 14g | Protein: 2g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 837mg | Potassium: 314mg | Fiber: 2g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 19mg | Calcium: 34mg | Iron: 1mg
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