I haven’t shared a recipe in a while, so I thought it would be a great time to do so!!
Recently, I’ve been cooking my potatoes with a new technique. They have been turning out crispy and soft at the same time, with perfect results!
6 gold potatos, cubed to 3/4”
1/2 chopped onion
2 tbsp butter
1 tsp salt
1/4 cup Spinach & Artichoke Parmesan dip (I don’t usually use premade things like this, but you could easily make your own, or just use straight parmesan cheese – I buy this dip at Costco.)
Preheat oven to 400. Using a cast iron pan, put over medium high heat and let warm. Melt butter in pan. Add onions and sweat until clear, add salt. Add potatoes and stir. Let brown about one minute, stirring a couple times.
Remove pan from heat and place in hot oven. Every 10 minutes, stir the potatoes. Bake about 25 minutes. Poke the potatoes to see if they are cooked and soft. If not, let bake, stirring and checking every 5 minutes. When potatoes are tender, add spinach artichoke dip. Stir and let bake. Stir again in 2 minutes. Let bake another 3 to 5 minutes, then remove from oven.