Easy to make and to reheat, these potatoes might just be the ultimate Shabbos comfort food.
Since the very beginning of my cooking days, these potatoes have had their spot on the Shabbos menu. I don’t make it every week, but when I do, everyone is happy. And I never make just what I need for the one meal, because some will always disappear on Friday and the leftovers are always popular on Sunday. So go ahead and make the whole 5 lb bag of potatoes!
Add potato cubes and seasonings.
Mix the potatoes well, making sure to scrape up the bottom layer.
When the potatoes are fork tender, they’re ready. The browned part at the bottom is the best part!
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.
- 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.
- 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!
You say to use a good pot, can you recommend?
See our guide to pots here: https://betweencarpools.com/guide-to-pots-stainless-steel
The pot used in this image is the Tramontina tri-ply one listed in the post.
This is on the stove for the meal tomorrow! Thank you! Smells delicious, like an interesting twist on “puprikash potatoes” 🙂
Potatoes, onions and oil- how can you go wrong?! Yum!
I hate scrubbing potatoes- and then you have to cut off any ichy parts. Almost takes as long as making kugel
How do you reheat? In the pot? It doesn’t burn?
I warmed them up in a disposable pan in the oven (covered). Definitely not as good as straight out of the pot but still delicious!
Hi! We usually transfer it to a disposable pan. Cover it but leave a tiny bit of it open.
Without any water?!!
I make very similar in a 9×13. I dont saute the onions first, they caramelize on their own. I put on onion soup mix, paprika, a bit of salt, a bit of oil. Mix well. Cover tightly, bake at 350 for awhile. At least 1.5 hours, depends on how many potatoes/how small they’re cut. Soooo good!
I followed Mindy’s suggestion she posted and I baked this in the oven. I wouldn’t say my onions exactly carmelized, maybe I had to cook them a little longer. But the taste was very yummy and everyone liked them. Definitely this is one to go into the rotation. And the best thing is I don’t have to clean a pan.
I’m so glad you enjoyed it! Yes the longer it bakes the more they carmelize. Make sure to mix it very well when serving to get up all those yummy bits. I’ve starting adding a cut up sweet potato as well, that works nicely. And I usually just use yellow potatoes not the mini ones here, they are pricey and not usually on hand.