Recently, I took a friend of mine to the Coop restaurant in Winter Park. I love chicken and waffles, and heard they had the best. I also ordered their skillet potatoes and was hooked. This is my no-salt added version.
2 large or 3 medium potatoes
1/4 cup diced onions
2 tablespoons oil
1 tablespoon no-salt added butter
1/4 teaspoon rosemary
1/8 teaspoon roasted garlic powder
Begin by preheating a cast iron skillet on medium heat. Add the oil and butter, waiting until the butter fully melts. The butter has a lower smoking point than the oil, and will help create the rich brown color of the potatoes. Cut the potatoes into 3/4 inch cubes and carefully add to the skillet. Cover with a splatter screen and cook for several minutes until the potatoes start to brown. Stir them several times until they are browed on all sides. Place the potatoes on a baking pan, and place in an oven preheated to 425 degrees. Bake for 30 minutes.
In the same pan, add the onions and saute until lightly caramelized. Remove the onions and set aside. During the last few minutes of baking, add the onions, rosemary, and roasted garlic powder. Stir and mix all the ingredients until well blended.
Clean the cast iron pan, and add potatoes, and keep warm until ready to serve.