Omi’s Sautéed Potatoes

By Gaby

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Do you guys have recipes that have been passed down from generation to generation? I do! I have a bunch of German and Bulgarian recipes that have come from my Omi and Papa. Omi is from Germany and is filled to the brim with great recipes from her mom and from her mom’s mom. I guess that would be my great great grandma? Maybe? You do the math and let me know. Papa has tons of great Bulgarian recipes that are literally out of this world. I love everything that comes out of their kitchen and each time I go back to visit, I come home with index cards full of new recipes that I can’t wait to try out in my own kitchen.

Omi's Sauteed Potatoes

I think it’s so important to keep these recipes going. Some of them are so simple, like Omi’s sautéed potatoes with onions. I mean there really isnít anything to it, but it’s the way she does them and how she makes sure that the potatoes get extra crispy on the bottom so they have a golden brown crust. Oh, I just love them. My sister and I will fight over who gets the last serving; they are always just so good!

When Kikkoman approached me to participate and learn about their product I jumped at the chance. I love learning about companies that go way back and have such strong people working for them. I watched a quick documentary directed by Lucy Walker, an Academy Award Nominated Filmmaker entitled Make Haste Slowly. It is a documentary on Kikkoman and everything that goes into making this sauce that we all love and what struck me the most was how much everyone that works at the company loves it. You could see in their employees eyes what Kikkoman has done for them. It’s like they have made their entire lives better.

It’s these kinds of reactions and responses that make me want to support a company even more. The last frame of the documentary was one for the books too! You should watch it so you know what I’m talking about, but it literally brought a tear to my eye. It’s always so amazing to see someone who believes so much in his or her employer. Especially these days, when so many people aren’t passionate about their jobs and just plug away because it’s what they have to do.

A little background on Kikkoman, because as something we all use all the time, on countless different recipes, I think it’s important that we know the background of the company! Kikkoman is a family run company that’s been in business for over 300 years!! And the best part about it, besides the fact that they make awesome soy sauce, is that women started it. Something that was not common when they started 300 years ago.

So in honor of Kikkoman and their family creed, I wanted to share Omi’s potato recipe. It’s nothing complicated, but it’s a recipe that has been passed down from generation to generation, similar to the Kikkoman recipe, and takes just a bit of love and time to get the perfect results.

Omi's Sauteed Potatoes

Omi’s Sautéed Potatoes

Print Recipe Pin Recipe Review Recipe
Course Side Dish, Dinner
Cuisine German

Ingredients
  

  • 1 1/2 pounds small yellow-skinned potatoes
  • 2 tablespoons olive oil
  • 1/2 onion thinly sliced
  • 1 tablespoon butter
  • 1 teaspoon finely chopped garlic
  • Kosher salt and freshly ground pepper to taste
  • Directions

Instructions
 

  • Place potatoes, unpeeled, in a saucepan with water to cover and salt.
  • Cook potatoes until tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel them. Cut potatoes into 1/4-inch rounds.
  • Heat the oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.
  • Drain excess fat from skillet and add onion. Cook a few minutes until onion is lightly browned. Add butter, garlic, salt and pepper and blend well.

561 Comments

  10. Definitely tamales. It’s one of those recipes that our family does as a group, so it keeps us together and making more memories.

    Reply

  12. My mom’s chocolate pound cake. Your Omi’s sauteed potatoes look delicious and I will have to try the recipe. Thanks for sharing!

    Reply

  14. My Mom makes delicious carmel rolls for certain occasions. They are not the typical cinnamon swirl breakfast rolls, but ooey and gooey with pecans to make them even better! She made them for Christmas morning and I’m wishing I now had some to eat for breakfast tomorrow!

    Reply

  22. We don’t really have a lot of recipes to pass down because the women in my family – namely my mom and my grandmother – have not been especially good cooks. However, we do have one important family recipe: gravy. My grandmother got my grandfather’s mom to teach her how to make it before their first Thanksgiving as a married couple. It was a big deal when my cousin and I finally were old enough for my grandmother to teach us how to make it! Now we carry on the tradition, making the gravy together at Thanksgiving and Christmas.

    Reply

  30. What a lovely question! I would pass down my mother’s recipe for Turkey Chowder–all natural, all delicious.

    Reply

  35. My mother had a collection of recipes from when she learned to cook in the 1920’s & 30’s. She took cooking seriously and I guess my one favorite recipe of hers was for chocolate pudding with merangue (sp?). It is like no other!. Thaks for your post.

    Reply

  37. My grandmother’s meatballs (Jewish-style, we say). Simply put together with fresh ground chuck, minced onions, salt, pepper, egg, breadcrumbs and a secret ingredient that I’ll leave unsaid (for now!).

    Reply

  38. we have a chocolate angel pie from my great grandmother that we make for the holidays. It’s the whole family’s favorite.

    Reply

  40. My mother was a great cook. Everything she did was delious. But I loved her peppered and steak. I would love to pass this along.

    Reply

  42. We have some old, old holiday recipes that we make every year. A red wine sauce that we put on any cut of beef is my favorite. It was in a Gourmet magazine in the 1960’s.

    Reply

  43. I would hand down a newly discovers risotto with wild mushroom recipe that I have come to absolutely love.

    Reply

  45. Greek stew! I learned it from my grandfather who learned it from his father. I don’t now how many generations it goes back.

    Reply

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