Venetian Potatoes are a rustic and comforting side dish, capable of transforming a few humble ingredients into a dish with unforgettable flavor. The uniqueness of this preparation lies in the slow cooking of the onions, which become sweet and tender, embracing the potatoes to form a rich and velvety sauce. It is a timeless classic, perfect for accompanying your favorite dishes or enjoying as a standalone vegetarian dish, perhaps with a slice of homemade bread.
The final result depends entirely on the care taken in the initial step: allowing the onion to gently wilt without rushing. Let’s see how you can prepare these pan-cooked potatoes following the original recipe. If you love potatoes, try the crispy potatoes and pumpkin, the potato mille-feuille, the stuffed potato roll or even the savory pie with potatoes and asiago.
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OTHER RECIPES WITH POTATOES
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Venetian potatoes
- 28 oz yellow potatoes
- 1 large red onion
- 2 tbsp butter
- 1 bunch fresh parsley
- to taste salt and pepper
- to taste water
Steps for preparing Venetian potatoes
Start by peeling the potatoes and cutting them into evenly sized chunks. Soak them in a bowl with cold water and let them sit for about 30 minutes. This step helps remove excess starch: this way, your potatoes will remain intact and won’t become sticky during cooking.
Thinly slice the red onion. In a large pan, heat the oil along with the butter and add the onion with a splash of water. Cook over very low heat until it becomes transparent and very soft. Remember that the onion should “wilt” and not fry: it should become almost a cream with an amber color.
Drain the potatoes, dry them well and add them to the pan with the onion. Stir carefully to combine, season with salt and pepper and add another splash of water if the bottom becomes too dry. Cover with the lid and continue cooking over moderate heat for about 20-25 minutes, until the potatoes are tender.
When the potatoes are cooked and have absorbed all the flavor of the onion, turn off the heat. Finely chop the fresh parsley and add it generously. Give a final quick stir to release the aroma and serve your potatoes hot.
Tips for a perfect result
The soaking water: When draining the potatoes, don’t worry about drying them. The residual moisture they carry into the pan is precious: combined with the butter and sugars from the red onion, it will create a creamy emulsion that will coat every potato chunk.
Managing the steam: The lid not only speeds up cooking but keeps the potatoes hydrated. If the potatoes tend to break too much, it means the heat is too high; lower it to the minimum and let the gentle heat do the work.
Timing the salt: Salt the potatoes only after mixing them with the onion. The salt will extract moisture from the potatoes, helping them cook in their own water and making them incredibly tender.
Variations
Sweet and sour touch: Red onion is perfect for a sweet and sour note. Try adding a teaspoon of brown sugar and a teaspoon of apple cider vinegar while stewing the onion; you’ll get an even more gourmet and fragrant side dish.
“Mountain” version: If you want a bolder taste, replace the parsley with fresh sage and add a pinch of nutmeg. This variation is perfect if the potatoes are to accompany aged cheeses.
Butter substitution: For a lighter yet creamy version, you can use robiola or a spreadable cheese added only in the last 2 minutes of cooking.
Storage
In the fridge: They keep well for 2 days in an airtight container.
How to enjoy them: They are also great at room temperature, but if you want to reheat them, use the pan with a teaspoon of water to prevent the onion from drying out.
Now it’s your turn
Venetian Potatoes prove that simplicity always wins in the kitchen. It’s that side dish that pleases everyone and smells of home and tradition.
Do you like the sweet note provided by the red onion or do you prefer the more neutral taste of the white one? Write it in the comments and remember to tag me on social media if you try this version!
FAQ (Frequently Asked Questions)
Why are my potatoes still hard in the center?
Probably the chunks were too large or you added too little water during covered cooking. Potatoes need a constant moist environment: don’t hesitate to add a couple of tablespoons of water if the bottom sizzles too much.
Can I use Tropea red onion?
Absolutely yes! It is the best choice for this recipe because it is naturally sweeter and tenderer than common red onion, and it will melt in the pan becoming almost a savory jam.
How can I tell when they’re cooked without breaking them?
Instead of constantly piercing them, watch their surface: when the corners of the chunks start to round and the red onion becomes one with the potato, try poking one with a toothpick. If it goes in without resistance, they’re done.
