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Potato Crisps with Caramelized Onion & Feta
Preheat oven to 400 F.
Combine melted butter and olive oil in a bowl and set aside.
Peel outer layers off of the onion and slice it in half. Slice the halves very thinly and separate individual pieces.
Heat a non-stick skillet over medium heat on the stove top. Add 1/3 of the butter/olive oil mixture and add the onion. Stir red onions until well coated in butter mixture. Cook until translucent (about 10 minutes), then reduce heat a bit. Sprinkle with salt and brown sugar.
Continue to cook onions, stirring each few minutes. This should take 20 minutes in total.
Meanwhile, slice potatoes very thinly (or use a mandolin if you have one).
Brush 1/3 of the butter mixture onto a large non-stick skillet and heat it over medium-high heat. Carefully lay the potatoes into the skillet in thin layers and allow to cook on medium-high heat for 5 minutes on each side. Depending on the size of your skillet, you may choose to do this in two batches—don’t crowd the skillet.
Once your potatoes and onions are ready, lay overlapping potato slices on the bottom of an 8×8 or 9×9-inch oven-safe dish (drizzle the bottom of the dish with the remainder of the butter mixture first). Then sprinkle salt and pepper, cover with half of the caramelized red onions, then top with half of your feta. Repeat to create a second layer of potato, onions, and feta. Press down to compress the layers.
Immediately place into your oven and cook undisturbed for 15-20 minutes, until potatoes have cooked through.
Then turn on the broiler and broil your potato crisps for 5 additional minutes until the top is crispy and gold.
Top with a dash of salt and pepper, and serve immediately.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Oh, this sauce. Drinkable.
This is a healthier version of the croquettes you know and love. Using leftover mashed potatoes they go together in a snap.
Serve Baked Potato Croquettes as an appetizer or as a side dish. Or they can even be a complete meal when served on a bed of Swiss chard, with a drizzle of Romesco sauce and a topping of crispy prosciutto!
A mouthful of a recipe but a fairly simple concept. Potatoes and mushrooms are soaked in a lemony sauce then grilled until they’re crazy tender and juicy. Topped with fresh dill and feta, this is the potato salad of the future.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!