Shabbos Potatoes
 
Ingredients
  • 5 lbs red skinned potatoes, scrubbed and cut into approximately 1-2” cubes
  • 1 large or 2 medium onions, diced
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon Italian seasoning (or the dried herb of your choice)
Instructions
Note: You must use a large pot with a tight fitting lid. A good quality pot makes all the difference.
  1. Heat olive oil in a large pot over medium heat. Add diced onions and cook until lightly browned. Add potato cubes and seasonings. Mix well and cover the pot.
  2. Every 10 minutes or so, mix the potatoes well, making sure to scrape up the bottom layer. When the potatoes are fork tender, they’re ready. But you want to let the bottom layer caramelize a bit longer than that. Keep your eye on it and don’t let it burn, but the browned part at the bottom is the best part!
Recipe by Between Carpools at https://betweencarpools.com/shabbos-potatoes/