This Simple Potato Cake with Onions makes a perfect and filling lunch. Made with just 4 ingredients, this recipe is not to be missed!
Today, I decided to share a very simple, yet very delicious recipe. The is nothing better than these perfectly baked, buttery potato slices with a side of fresh salad… I love how crispy they are from the outside, and how tender and soft from the inside. And the sweet addition on baked onion… Who can resist that?
I’ve made this recipe many times in many different variations. Simple Potato Cake with Onions is probably the best to start with and then you can also customize it to your liking. I found it tastes amazing with mushrooms and feta. By the way potatoes, mushrooms and feta cheese are my three most favorite foods in the world and I cook A LOT of recipes with these.
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To achieve the best result, I recommend using russet or Yukon Gold potatoes, which are very common here, in the US. Also, I am using dried Italian herbs in this recipe, but feel free to substitute with fresh thyme, rosemary, oregano or skip the herbs altogether.
Here is the ingredient list:
- 4 large russet potatoes (approx. 2 lb.), thinly sliced
- 1 small onion, thinly sliced
- 3 tbsp melted butter
- 1 tsp dried Italian herbs
- sea salt and pepper
1. Preheat the oven to 375F. Place the potatoes into a medium mixing bowl.
2. Add the onions, butter, dried herbs, salt and pepper and mix everything very well.
3. Place parchment paper inside of the 9″ Springform Pan. Add the potato mixture on top and spread it nicely.
4. Bake for about 50-55 minutes until potatoes look golden brown and cooked through.
Garnish with some chopped parsley and some extra sea salt. Don’t forget to share your feedback or snap a quick Instagram photo with #cooktoria.
Simple Potato Cake with Onions
Ingredients
- 4 large russet potatoes, peeled and sliced thinly
- 1 small onion
- 3 tbsp melted butter
- 1 tsp dried Italian herbs
- salt and pepper
Instructions
- Preheat the oven to 375F. Place the potatoes into a medium mixing bowl.
- Add the onions, butter, dried herbs, salt and pepper and mix everything very well.
- Place parchment paper inside of the 9" Springform Pan. Add the potato mixture on top and spread it nicely.
- Bake for about 50-55 minutes until potatoes look golden brown and cooked through.
Notes
Nutrition
LOVE POTATOES?
Check out these recipes
CLASSIC POTATO PANCAKES
PARMESAN CRUSTED POTATOES
FRIED POTATOES WITH MUSHROOMS
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Bee says
March 12, 2019 at 10:38 amO…..M…..G…… This is so creative. I have never tried something like this before. So YUMMY!
Tania says
March 12, 2019 at 7:18 pmThank you, Bee!
judi says
April 29, 2018 at 9:09 amhow soon do you remove the ring after the potatoes are done
Tania says
May 12, 2018 at 3:55 pmHi Judi! Remove the ring after you finish baking and it cools down a little. Enjoy!
Christina Pellegrini says
March 25, 2018 at 7:00 pmI wish there was a weight for the potatoes. 4 large potatoes can vary in people’s opinoins.
Tania says
March 25, 2018 at 9:02 pmHi Christina! You’ll need about 2 – 2 1/2 lbs. of potatoes. Thanks and happy cooking!
Deb says
April 6, 2017 at 5:09 pmI live in NW Illinois, today, 4/6/17 I am bbq today. I have country ribs, I needed a side. I LOVE potatoes so I found your contribution and knew this was what I was looking for. PERFECT.
Looking forward to cooking this tonight.
Thank you and blessings.
Tania says
April 8, 2017 at 1:01 pmThanks, Deb! Enjoy your BBQ and the potatoes!
Jaci says
March 26, 2017 at 4:50 pmHello from the midwest! We are grilling some steaks with this as a side. Thank you for the recipe! We added some sliced black olives to ours.
Tania says
March 29, 2017 at 1:15 amSounds great! Enjoy your meal, my friend!!! 🙂
Bonnie Morris says
March 19, 2017 at 3:43 pmHello! What if u havent got a springform pan?
Tania says
March 19, 2017 at 8:22 pmJust use regular baking dish lined with parchment paper. Remove the cake with the paper after it’s baked and slightly cooled off. Enjoy!
Arlene says
March 18, 2017 at 10:57 pmDo all of the potatoes get crispy or just the outside ones?
Tania says
March 19, 2017 at 8:09 pmJust the outside ones, Arlene! The potatoes on the inside are tender and soft.
Cai says
March 17, 2017 at 4:27 amIs this recipe good for meal planning? Does it freeze or reheat well?
Tania says
March 17, 2017 at 1:53 pmHi Cai! I wouldn’t recommend to freeze it. These potatoes taste best when warm and crispy, right out of the oven. 🙂
Angie says
March 2, 2017 at 1:58 pmPerfect for Sunday brunch!! But I have a question–do I actually bake it in the springform pan or just use the pan to form the circle then remove the sides before baking??
Tania says
March 6, 2017 at 9:02 pmHi Angie! Bake it in the sprig-form, so the cakes keeps shape. Enjoy!!!
Joanne Kagan says
March 26, 2017 at 4:29 pmLooks delish!
So do you cut a circle of parchment for bottom piece of spring-form pan too? Or just set the ring on top of parchment paper without bottom, to bake?
Tania says
March 29, 2017 at 1:22 amHi Joanne! I set the ring on top of parchment paper without bottom. The ring just helps to keep the cake together. Thanks!