These sautéed potatoes with onion are a beloved side dish in my home country Slovenia. They’re often served at family lunches. When I was a child it was on the menu a lot and it was my favourite way of eating potatoes. Although this dish is originally made with lard and cracklings, we made it without them in our home. It’s as delicious also in this vegan version.
There’s quite a long preparation time for these potatoes but believe me it is so worthy to make them. The depth of flavour that you get by first sautéing the onion then sautéing the potatoes is just incredible. The taste is quite addictive and it’s hard to stop eating them.
For this recipe potatoes have to be first cooked in water whole with their skin on. After they’re done cooking and they’ve cooled down, peel the skin and slice them into thin slices. The onion has to be sliced in more chunky pieces for the best result. Sauté the onion until it’s golden brown, add potatoes and sauté until they become golden brown in spots too.
Serve these sautéed potatoes with some kind of vegan meat substitute. I highly recommend you try it with Juicy Marbles’ vegan filet (fun fact: the company is also from Slovenia). Add also some vegetable to the plate, for example roasted asparagus (choose a drizzle of lemon juice as a topping option) and cooked green peas.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious recipes with potatoes:
Sautéed Potatoes with Onion (veganski pražen krompir) (V, GF)
Ingredients
- 1 kg potatoes
- 2 tsp salt for cooking the potatoes in salty water
- 200 g brown onions chopped
- 60 ml (1/4 cup) olive oil
- 1/2 tsp salt or to taste
- a pinch of black pepper
- 30-60 ml (2-4 tbsp) warm water optional
Instructions
- Wash potatoes. Put them in a large pot and fill it with water so that all potatoes are completely covered with water.
- Put the pot on the stove, heat it over high heat. When it boils, add 2 tsp of salt to it, then put the heat to low and cook for 25-30 min (if you have some particularly large potatoes, this time can be even longer). It's done when the potatoes are completely soft. Check the softness with a knife and pierce the centre of the potatoes with it. Especially be mindful if you have some potatoes larger than others. Make sure that they're soft, since this will be very important for the final result. It's best to choose potatoes of similar size for this recipe to avoid having some potatoes too soft and some not soft enough.
- Turn the heat off and pour out the hot water from the pot, add some cold water for the potatoes to cool down faster.
- While the potatoes are cooling down, chop the onions in not so small pieces but still bite-size (aim for about 2.5×2.5 cm squares). You can do this by cutting the onion first in half, then cut both halves in three or four long strips, then cut these long strips in half or in three parts. Then take apart all small pieces that are holding together.
- When the potatoes are cooled enough so you can hold them in your hands, peel the skin off them, then slice them in very thin circles (a few mm thick). You will get the best end result if the slices are not too big or thick so halve the larger circles.
- Heat olive oil in a pan over high heat, add onions and salt and mix together. Lower the heat to medium, cover the pan and sauté until the onions become golden brown, mix several times in between with a wooden spoon so that all sides are toasted. Have in mind that onions will continue to brown after adding potatoes to them, so don't over do it. It took me about 13 min to get golden coloured onions.
- Add the potatoes to the pan and mix together well with a cooking spatula. Leave the potatoes to sauté on medium heat and uncovered for 2 min without any mixing, then turn them around with a cooking spatula and again leave them to sauté for 2 min without any mixing. Repeat this process until the potatoes get a beautiful brown colour. The more of this brown colour the more flavour there'll be so be patient and sauté for a long time. It took me about 15 min for this step.
- Remove the pan from the heat, add black pepper and mix together. Add more salt if needed. Add also water if necessary, so that the potatoes are less dry. If you are using young potatoes water might not be needed.
- Serve warm. Best served with some kind of vegan meat substitute, for example with Juicy Marbles' vegan filet, and some vegetable as a side, for example roasted asparagus (choose a drizzle of lemon juice as a topping option) and cooked green peas.
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