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.
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
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Jaci says
Hello 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
Sounds great! Enjoy your meal, my friend!!! 🙂
Bonnie Morris says
Hello! What if u havent got a springform pan?
Tania says
Just 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
Do all of the potatoes get crispy or just the outside ones?
Tania says
Just the outside ones, Arlene! The potatoes on the inside are tender and soft.
Cai says
Is this recipe good for meal planning? Does it freeze or reheat well?
Tania says
Hi Cai! I wouldn't recommend to freeze it. These potatoes taste best when warm and crispy, right out of the oven. 🙂
Angie says
Perfect 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
Hi Angie! Bake it in the sprig-form, so the cakes keeps shape. Enjoy!!!
Joanne Kagan says
Looks 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
Hi Joanne! I set the ring on top of parchment paper without bottom. The ring just helps to keep the cake together. Thanks!