My Mom's "Zwiebelkartoffeln" (onion potaotes)

I love potatoes and this is a really tasty side dish. Of course, you can also get an extra big portion and eat it as a main dish ;) The buttery and partly crunchy onions give the potatoes a nice flavor. I just cannot get enough of those potatoes when my Mom cooks them...


  • 5 big potatoes (waxy, low-starch)
  • 2 l water
  • 2 tablespoons salt
  • 1 tablespoon oil
  • 1 teaspoon butter
  • 2 onions
  • 1-2 teaspoons salt (to taste)


Prepare the potatoes

Choose waxy, low-starch potatoes such as Yukon Gold. Other potatoes might fall apart too much and turn the dish into a mush. Put the potatoes unpeeled in cold salted water and bring to a boil. Cook for about 15-20 minutes till potatoes are soft. Potatoes should not fall apart, but a fork should go in and out smoothly. Drain potatoes, quench with cold water. Peel potatoes and slice them.

Finish the onion potatoes

Heat oil and butter in a frying pan. Add the chopped onions and fry till they are translucent and start to slightly turn brown. Add the sliced potatoes and add salt. Stir and break down the potato slices a little bit with a wooden spoon. Heat up. Stir carefully and not too strongly to not completly mash the potatoes. Also, let the bottom layer of the potatos-onion mix get a tiny bit stuck to the bottom. When you scrape it out later, it adds a crispy part to the dish.


When serving the potatoes, scrape from the bottom to get the crispy parts. Those onion potatoes go well with deep fried fish / fishsticks and a side salad.

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