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Recipe : Entry # 5453
Mary Blake
Recipe Title
Skillet Potatoes and Onions
Recipe Theme
Side Dishes
Coosa Valley EC
2 pounds red potatoes, scrubbed but not peeled
2 to 4 tablespoons olive oil
1 large yellow onion, thinly sliced
2 teaspoons marjoram
Salt and pepper to taste
1 cup grated cheese
Slice potatoes thinly. Pour enough oil into a heavy skillet to cover the bottom generously. Make a solid layer of overlapping potato slices. Follow with onions then spices. Repeat layers, ending with a layer of potatoes. Cover the pan tightly with foil. Place over low heat and cook for 40 minutes. Remove foil and test potatoes for doneness. If they are tender, slide a spatula under the potatoes to loosen them. Put a plate over the pan, grasping it firmly, and flip the whole thing over. Slide the cake back into the pan. Cook, loosely covered, for another 15 minutes or until the potatoes are browned on the bottom. Slide the cake out and serve right away.