Southern Potatoes and Onions in a Skillet | Crispy, Golden, and Easy!

Okay, folks. Listen. I know you guys read that southern, right? When you saw southern in the title, you hurry up and clicked on it, right? Today, we doing something super simple. Look, we doing southern potatoes and onions. And guess what? We going to level it up with a little bell pepper. Let's get it. All right, folks. Now, listen. I'm going to fly over some of these ingredients. Obviously, it's not a whole lot to it right here. Listen, and don't forget the full ingredient list is on my website, smoking grillingwithab.com, and that's wittab.com. Now, if you guys come here and take a look, listen, we going to be using avocado oil. I don't use it enough on my channel, but look, these have been my go-tos, especially for the smoke point, right? This is made by Branson Vine. Look at they bottle. I'm about I got to say, look, he done leveled them up. You know what I mean? So, look, I'm going to set this over here. And this right here is why my anytime I use salt or anything like that and I can do a substitution, I like to use this premium, you know, sea salt, right? This is a bacon flavor. It happens to be a vegan product. I wish I can open this up and let you guys smell it cuz man, the aromatic that comes off of this is just crazy. Now, if you don't have this, there's a few of y'all don't have it. You know what I mean? But if you don't have it, we can always use salt. All right. So, listen. The first thing I'm going to do is we going to start with our onions, right? Cuz we want to get a little get them to start to brown first, right? So, I don't want to. So, I'm just going to cut that off. And then I'mma go ahead and just peel this first layer out. So, just give me a minute. And I'm going to show you a reason why I do this. cuz I'm going to take these and when I cut it, I want the rings. All right. So, when I said I want the rings, that's because I want to cut it and I want them to come out, you know, just like this. Like we making onion rings, you know, real simple, right? Now, I do have a mandolin. I'm going to use that for you guys that don't. You just want to cut them. The mandolin makes it easy cuz I want them to be the same thickness, right? So, I did a little sample. That right there is what I like to see. You know what I mean? So, we'll go from there. Again, it's about having them in so they be uniform and even, right? So, I just bring it like this. I'mma do a few. We not going to use all of them, but check it out. Love using the mandolin. I know they got a bad reputation of being unsafe. You know what I mean? Uh, but if you use the attachments that they give you, this protects your fingers. All right. So, look, this is what I'm talking about. Look at that right there. That's why I said we was going to do them all. Uh, yes, sir. Now, you guys can use whatever size rings you want. I'm going to do a a variety. All right. So, listen. What I did was I'm starting to preheat my uh cast iron skillet, right? I'm going to be using I'm going to show it to you guys again cuz listen, we got to start using that, you know, this avocado oil. I don't always use it, but listen, it's pretty much going to be my go-to right now. And I believe they have this in uh different infusions, right? You know, you guys know I'm already on the garlic infused uh virgin olive oil and uh the rosemary and all of that. This right here, check it out. We're gonna put in here about two or three tablespoons. Right. We're going to get a little heat built up on it. All right. So, I can see I can see the shimmer coming off of the the avocado oil. I know it's not starting to get hot. So, now I'm going to go ahead and just add my onions. Right now, we just want these to brown just a little bit. All right. So, we starting to soften up. You can see a little bit of brown starting to form. Just a little bit. The key is, listen, when you messing with onions, you know what I mean? You shouldn't be moving them around. I'm doing a lot of movement, you know, for the visual. But to be honest with you, I'm going to get this down like this and just leave it like that. Right now, we just diced up the red bell peppers. We'll go ahead and add those and we'll start to get these to soften up just a little bit. Last thing we got to do is to, you know, cut our potatoes. All right. All right. So, now look, I take my kosher salt. This is a coarse grind. And I just give it a little bit of a I give it a couple little small pinches. We want to season it up and get it right. Don't forget, we doing potatoes, folks. So, you know, it's going to take it's going to take some salt. All right, everybody. So, listen. If you look over here, you can see we got this going. The onions are looking nice and soft. Now we're starting to soften up, you know, our bell peppers, right? So, we're not going to touch it. We're going to let it brown and soften. Now, I got this potato in my hand, right? You guys can use really whatever you like. You know what I mean? I'm a little bit more partial. Instead of using rusters, I like to use them yellow potatoes, right? Yukon, gold, whatever you guys want to call them. Now, I just want to show you this part right here. You don't have to use a mandolin, you know what I mean? Cuz everybody not going to have this. And you guys let me know down in the comment section below how many of y'all are even scared of a mandolin. You know what I mean? But if you use it properly, you shouldn't have no issues, right? So, I'mma take it and what I'm going to do is I'mma cut just cut a couple. And now I want to take a look at it. Let's see. Look at this thickness right here. That right there is good. You know what I mean? Uh, actually, I could go a little smaller, but I think I'm going to leave it like that. And we just going to go ahead and get these going. And you guys know the purpose of us making them uniform is so that they all be ready at the same time. These are about a quarter of an inch. Look at that. These are nice, right? So, let me go ahead and do these. I'm not going to put them in no water cuz I don't want to have to like try to dry them out or nothing like that. All right. So, look. This is about as far as I want to go. I'm not trying to really do a full on set of grilled onions, right? They going to get like that anyway a little bit. But what we want to do is we want us to go ahead cuz we didn't put this in no water, right? So, now we go ahead and add our potatoes. Right now, these going to need to steam. One thing I should have said from the very beginning, it'd be nice to use a skillet that has a uh top cuz all of that comes into play, right? So, take that out. We'll just drop this in here like that. Even this piece right here is good. All right. Some of y'all was looking at it and was thinking like, man, I don't think he going to have enough potato. But you see this right here? Now, I'm going to show you something that's key. You got to listen to this. This is the pro tip. While these are still hard, right? That's when you want to come ahead and add all of your seasoning on here, right? This is when we start adding that. And this right here is this, folks. If you want to know, like when I do baked potatoes and all of that, this is what you tasting, right? This that premium sea salt smoky flavor. Trust me. All right. So, now I'm going to give you another pro tip when you're doing the potatoes. Now that I got everything coated, I like what I see. You know what I mean? Uh, this is perfect. Now, I'm getting ready to let them work. I'm not going to put the lid on or nothing right now. I just want to go ahead and let them touch the bottom, get some of that, you know, some of that real heat and we wanted to get them a little crusty. After that, we going to tumble them. As they start breaking up and, you know, on the edges and stuff like that, that's when we put the top on. But right now, we going to quit moving them and we going to let them work. All right. So, what I did was I flipped them over. You want them to start looking like this. And then you want to move some of the other ones to get them a chance to get a little bit of crispy and dark around, you know, on the flat side. Right. So, when they start looking like that, that's why I just flipped it over. Right. Look at this one right here. Oh, yeah. Look at that side. Okay, that one was already done. So, you got to do your best. But right now, they're starting to soften up. Right. So, here is probably about the time that I would go ahead and just say, "Let's put that lid on." Right. So, take this lid, put it over here. I'mma put it like this. So, it'll let you know some of my steam out. I mean, but it's going to keep the bulk of it in there. And now, we going to get let these potatoes get nice and soft. All right. So, let me go ahead and take this off. Right. I can look at it. And I kind of like stirred it before. You see how this is? Look, they kind of like just come on there. If I hold them down like that, just give them any little bit of a turn. These is ready. Now, if you want to break them up, you can. So, let me go ahead and turn this off. You know what I mean? Uh oh, man. I don't know where to begin. Hey, let's get this one right here. Look at that one right there, folks. Yes, sir. Hey, so check this out, folks. Listen. After I stuck the toothpick in there and I had the texture that I liked, right? You guys watch me. I put it in. Let me pause real fast cuz what I'm saying after I sampled I was going to say put it in my mouth, but you know, as I sampled the, you know, the potatoes, you know, it was just right. You know what? I better stop right there. I didn't even want to do another taste test cuz I can tell you this right here is fire. If I'm not careful, I'll be done knocked this off myself. You see my size? Hey, so with that being said, let me know what other veggies you would have put in here. Yeah, I did the red bell pepper, man. And I could have did red, yellow, green. Uh I could have did all of them separately. A combination of those. Uh you can do whatever you want to do with this to level it up, right? And I got to say this too. Put this out. Don't say nothing to nobody. And right off the bat, just because of the way they look, they're going to say, "I know these ain't frozen." Hey, so with that being said, listen, I'm not going to ramble. I'mma read these comments. Now, if you're new to my channel, you know what to do. Don't forget to like, smash that subscribe button, and tell everybody out there. There's a channel out here that's simplified these recipes and taking the mystery out of cooking. And you know what, folks? I'm going to go ahead and just grab this one right here. Oh my goodness. I'm out. Peace.