Skillet Potatoes and Onions — Don’t Skip the Last Step

#simplecooking #SkilletPotatoes #EasyRecipes Blueprint-EBook, download your copy here - https://www.cookingsimplebook.com Chef Brian’s Legendary Skillet Potatoes with Hot Honey A Little Story from the Breakfast Line Years ago, back when I was working the breakfast station, I started playing around with potatoes. Nothing fancy — just good technique, patience, and a little curiosity. One day I tried a tiny drizzle of something sweet with a little heat right at the end… Game over. These potatoes became the potatoes. Guests asked for them at breakfast, then wanted them with steak at dinner. I’ve held onto this trick for decades — and today you get it. Crispy, golden, savory potatoes finished with a bold sweet-heat kick that makes people stop mid-bite and go, “Wait… what is that?!” Why These Potatoes Are So Good This recipe is all about slow browning, letting the natural starches caramelize, then finishing with a chef-level flavor boost that balances sweet, savory, salty, and spicy in one bite. Ingredients 1½ lbs red potatoes, cut into thick half-moons 2 tablespoons olive oil 4 tablespoons (½ stick) unsalted butter 1 teaspoon kosher salt (plus more to taste) ½ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons paprika 1 teaspoon dried thyme 1 medium yellow onion, thinly sliced ½ cup chicken stock (divided) ¼ cup chopped parsley and green onions 2 tablespoons hot honey ¼ cup freshly grated Parmesan cheese Method 1. Prep the Potatoes Soak sliced potatoes in water briefly to prevent browning, then dry thoroughly. Dry potatoes = crispy crust. Wet potatoes = steamed potatoes. 2. Start the Sauté Heat olive oil and butter in a large skillet over medium-low heat. Add potatoes in a single layer. Season with salt, pepper, garlic powder, paprika, and thyme. Toss gently. 3. Add the Onions Stir in sliced onions. Cook slowly for about 15 minutes, stirring occasionally, until potatoes begin to brown and onions soften. 4. Deglaze for Flavor When a golden crust forms on the pan, add ¼ cup chicken stock to loosen those browned bits (that’s pure flavor). Add another ¼ cup stock, cover, and cook 10 more minutes until potatoes are tender. 5. The Flavor Finish Remove lid and let any extra moisture cook off. Stir in parsley and green onions. Drizzle 2 tablespoons hot honey over the potatoes and toss gently to coat. 6. The Final Chef Move Sprinkle with freshly grated Parmesan cheese right before serving. Chef Brian’s Tips ✔ Cut potatoes thick so they brown before getting mushy ✔ Don’t rush the browning — slow heat builds flavor ✔ Hot honey adds sweet heat that makes the dish unforgettable ✔ Parmesan at the end adds salty umami richness Crispy outside, creamy inside, sweet, savory, and just a little spicy — these are potatoes people remember. Eat Well, and Stay Healthy Chef Brian ChatGPT can make mistakes. Check important info.