Potato-Sweet Potato-Onion Crisp added to My Recipes successfully.
Category
Sides
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
A delicious potato medley that is cooked on the stovetop, perfect for freeing up space in the oven (or those cooking in limited Passover kitchens).
Credits
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz @cookit_nj
Author:Dining In
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Ingredients
2 large onions, diced
2 tablespoons Gefen Cottonseed Oil, plus additional to prevent burning
4 potatoes, cubed (Yukon Gold potatoes work best with sweet potatoes)
4 sweet potatoes, cubed
Gefen Table Salt to taste
dash black pepper
paprika (optional)
Potato and Onion Dish
Directions
Sauté onions in oil until golden brown. Add potatoes and sweet potatoes to onions; season with salt, pepper and paprika if desired.
Add 1/4 cup water and simmer for 15 minutes in covered pot. Uncover pot and mix.
Cook, uncovered, for 15 minutes or until edges of potatoes are brown. Mix often to prevent burning.
Recipe Note
Variation:
If you want to, make it with only sweet potatoes and drizzle with a tablespoon of honey and some cinnamon a minute before it’s done cooking.
Note: This recipe provided with permission from kosher.com.
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