I don't complicate my life with overly sophisticated dishes during the week. Rustic potatoes with onions – the simple ones, made with whatever you have at home – save many evenings when I don't want to spend time inventing. Usually, I boil a pot of potatoes whole, and I sauté the onions just enough to make them slightly sweet. With a splash of white wine at the end, everything gains a good flavor without being complicated at all. It’s one of those recipes I make by reflex.
Quick Info
Total time: 50-60 minutes (depending on how quickly the potatoes boil)
Preparation time: approx. 15 minutes
Baking time: 25 minutes
Servings: 4-6
Difficulty: easy
Recipe for lunch/dinner, suitable for an everyday meal
Ingredients
1 kg potatoes (preferably ones that don’t fall apart easily when boiled)
3 medium dried onions
1 bunch green onions
3 tablespoons oil (I use sunflower oil)
50 ml wine (dry white)
salt, to taste
pepper, to taste
paprika (sweet or hot, according to preference)
dried thyme
Preparation Method
1. Wash the potatoes well using a sponge, especially if they have dirt on them. Place them in a pot with cold water and salt, boiling them with the skin on. Boil until a fork easily pierces them, but don't let them turn to mush.
2. Once boiled, drain the potatoes and quickly rinse them under cold water. Let them cool completely – this makes peeling them much easier.
3. Remove the skins and slice the potatoes into evenly thick rounds (not too thin or too thick, so they don’t break apart when baking).
4. Slice the dried onions into rings or wedges, whichever is easier for you. Also, slice the green onions into rounds.
5. Heat 3 tablespoons of oil in a pan. First, add the dried onions, sprinkle a little salt, and let them soften for a few minutes over medium heat until they turn translucent and start to become slightly golden at the edges.
6. Add the green onions over the sautéed onions. Stir gently and let everything cook for another 2 minutes. Finally, season with salt, pepper, paprika, and dried thyme to taste.
7. Grease a baking dish with a little oil. Layer the sliced potatoes and onion mixture in the dish, alternating until you finish the ingredients. Don’t press down too hard.
8. Pour the wine over all the layers in the dish. If needed, sprinkle a little more salt on top.
9. Place the dish in the preheated oven at 200°C and bake for 25 minutes or until the top potatoes start to brown and the edges are lightly crispy.
10. Remove from the oven and let it sit for a few minutes before serving.
Why I Make This Recipe Often
It's easy to adapt to what you have on hand. The boiled potatoes can be prepared a day in advance. The ingredients are inexpensive, and the flavor never gets boring, especially with fresh onions. It works well as a main dish or a side.
Tips and Variations
Tips
If you want the potatoes to be more browned, you can leave the dish under the grill for a few extra minutes, but watch them closely.
Potatoes peel more easily after being rinsed under cold water and allowed to cool.
To prevent the onions from burning, cook them over medium heat and stir frequently.
Substitutions
You can omit the green onions if you don’t have them or replace them with green garlic for a different flavor.
Sunflower oil can be substituted with olive oil.
You can use only dried onions if you don’t have green onions.
Variations
You can also add some diced bell pepper at the stage with the onions for a bit of color.
If you like it spicier, use hot paprika or sprinkle some chopped chili in with the onions.
Thyme can be replaced or complemented with dill or parsley, added at the end after baking.
Serving Ideas
The potatoes can be served as is or as a side dish with meats.
They are also good cold, especially alongside simple salads.
You can add a splash of vinegar or serve with pickles on the side.
Frequently Asked Questions
Can I use new potatoes for this recipe?
Yes, new potatoes work well; just boil them for a little less time since they are more tender.
Can it be made without wine?
You can skip the wine, but it adds extra flavor. You can substitute with 2 tablespoons of water or clear broth if you prefer alcohol-free.
How do I know if the potatoes are done in the oven?
The potatoes should be lightly browned at the edges and have no liquid on the surface. Check after 25 minutes, but they may need a bit more time depending on your oven.
Can I make the recipe in advance?
You can boil the potatoes and sauté the onions a day ahead, and then just assemble and bake the next day.
Nutritional Values
Estimation for one serving from 6:
Calories: approx. 200-220 kcal
Protein: 4 g
Fat: 5-6 g
Carbohydrates: 40-43 g
Values may vary depending on the type of potatoes used, the amount of oil, and if you adjust the seasonings.
Storage and Reheating
They can be stored in the fridge in a covered container for 1-2 days. When reheating, the flavor remains fine, but the potatoes may dry out a bit, especially in the oven. For quick reheating, you can also use the microwave. If you want to keep them longer, I don’t recommend it, as the texture of boiled and baked potatoes doesn’t hold up well beyond two days.
Quick Info
Total time: 50-60 minutes (depending on how quickly the potatoes boil)
Preparation time: approx. 15 minutes
Baking time: 25 minutes
Servings: 4-6
Difficulty: easy
Recipe for lunch/dinner, suitable for an everyday meal
Ingredients
1 kg potatoes (preferably ones that don’t fall apart easily when boiled)
3 medium dried onions
1 bunch green onions
3 tablespoons oil (I use sunflower oil)
50 ml wine (dry white)
salt, to taste
pepper, to taste
paprika (sweet or hot, according to preference)
dried thyme
Preparation Method
1. Wash the potatoes well using a sponge, especially if they have dirt on them. Place them in a pot with cold water and salt, boiling them with the skin on. Boil until a fork easily pierces them, but don't let them turn to mush.
2. Once boiled, drain the potatoes and quickly rinse them under cold water. Let them cool completely – this makes peeling them much easier.
3. Remove the skins and slice the potatoes into evenly thick rounds (not too thin or too thick, so they don’t break apart when baking).
4. Slice the dried onions into rings or wedges, whichever is easier for you. Also, slice the green onions into rounds.
5. Heat 3 tablespoons of oil in a pan. First, add the dried onions, sprinkle a little salt, and let them soften for a few minutes over medium heat until they turn translucent and start to become slightly golden at the edges.
6. Add the green onions over the sautéed onions. Stir gently and let everything cook for another 2 minutes. Finally, season with salt, pepper, paprika, and dried thyme to taste.
7. Grease a baking dish with a little oil. Layer the sliced potatoes and onion mixture in the dish, alternating until you finish the ingredients. Don’t press down too hard.
8. Pour the wine over all the layers in the dish. If needed, sprinkle a little more salt on top.
9. Place the dish in the preheated oven at 200°C and bake for 25 minutes or until the top potatoes start to brown and the edges are lightly crispy.
10. Remove from the oven and let it sit for a few minutes before serving.
Why I Make This Recipe Often
It's easy to adapt to what you have on hand. The boiled potatoes can be prepared a day in advance. The ingredients are inexpensive, and the flavor never gets boring, especially with fresh onions. It works well as a main dish or a side.
Tips and Variations
Tips
If you want the potatoes to be more browned, you can leave the dish under the grill for a few extra minutes, but watch them closely.
Potatoes peel more easily after being rinsed under cold water and allowed to cool.
To prevent the onions from burning, cook them over medium heat and stir frequently.
Substitutions
You can omit the green onions if you don’t have them or replace them with green garlic for a different flavor.
Sunflower oil can be substituted with olive oil.
You can use only dried onions if you don’t have green onions.
Variations
You can also add some diced bell pepper at the stage with the onions for a bit of color.
If you like it spicier, use hot paprika or sprinkle some chopped chili in with the onions.
Thyme can be replaced or complemented with dill or parsley, added at the end after baking.
Serving Ideas
The potatoes can be served as is or as a side dish with meats.
They are also good cold, especially alongside simple salads.
You can add a splash of vinegar or serve with pickles on the side.
Frequently Asked Questions
Can I use new potatoes for this recipe?
Yes, new potatoes work well; just boil them for a little less time since they are more tender.
Can it be made without wine?
You can skip the wine, but it adds extra flavor. You can substitute with 2 tablespoons of water or clear broth if you prefer alcohol-free.
How do I know if the potatoes are done in the oven?
The potatoes should be lightly browned at the edges and have no liquid on the surface. Check after 25 minutes, but they may need a bit more time depending on your oven.
Can I make the recipe in advance?
You can boil the potatoes and sauté the onions a day ahead, and then just assemble and bake the next day.
Nutritional Values
Estimation for one serving from 6:
Calories: approx. 200-220 kcal
Protein: 4 g
Fat: 5-6 g
Carbohydrates: 40-43 g
Values may vary depending on the type of potatoes used, the amount of oil, and if you adjust the seasonings.
Storage and Reheating
They can be stored in the fridge in a covered container for 1-2 days. When reheating, the flavor remains fine, but the potatoes may dry out a bit, especially in the oven. For quick reheating, you can also use the microwave. If you want to keep them longer, I don’t recommend it, as the texture of boiled and baked potatoes doesn’t hold up well beyond two days.