Fried Potatoes and Onions

This dish combines crispy, golden-brown potatoes with perfectly sautéed onions, seasoned to perfection. You can adjust the seasoning and customize this recipe to suit your taste, but the basic version is always a hit!

Ingredients

• 4 medium potatoes (Yukon Gold or Russet potatoes work well)
• 1 large onion, thinly sliced
• 3 tablespoons olive oil (or butter, or a combination of both)
• 1 teaspoon garlic powder (optional, for extra flavor)
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)
• 1/2 teaspoon smoked paprika (optional, for added depth)
• 1 tablespoon fresh thyme or rosemary (optional, for herbal flavor)

Step-by-Step Instructions

1. Prepare the Potatoes:

• Wash and peel the potatoes (you can leave the skin on if you prefer). Slice them into 1/4-inch thick rounds or cubes, depending on your preference.
• Place the sliced potatoes in a bowl of cold water for 10-15 minutes. This helps remove some of the starch, making them crispier when fried. Drain and pat them dry with a paper towel.

1. Heat the Oil:

• In a large skillet or cast-iron pan, heat the olive oil (or butter) over medium heat. Make sure the oil is hot before adding the potatoes to ensure they crisp up nicely.

1. Fry the Potatoes:

• Add the sliced potatoes to the skillet in a single layer, making sure not to overcrowd the pan. This helps them cook evenly and get crispy. Cook for about 5-7 minutes on one side without stirring, until golden brown.

1. Add the Onions:

• Once the potatoes start to turn golden, flip them over, and add the sliced onions to the pan. Stir occasionally, allowing the onions to cook and caramelize while the potatoes continue frying. Cook for another 7-10 minutes, or until both the onions are caramelized and the potatoes are crispy on the outside and tender on the inside.

1. Season and Serve:

• Season the potatoes and onions with salt, pepper, and garlic powder. You can also sprinkle smoked paprika for extra flavor or add fresh herbs like thyme or rosemary.
• Garnish with fresh parsley for a pop of color and a fresh, herbal touch.

1. Serve Hot:

• Serve the fried potatoes and onions hot, either on their own or as a side to breakfast eggs, sausages, steak, or any main dish.

Tips for Success

• Use the Right Potatoes: Yukon Golds or Russets are the best choices for frying. Yukon Golds are buttery, while Russets become wonderfully crispy.
• Control the Heat: Make sure your pan is hot enough to fry the potatoes without steaming them, but not so hot that they burn. Medium heat usually works best.
• Don’t Overcrowd the Pan: Frying the potatoes in batches if necessary will ensure they crisp up instead of getting soggy.

Variations

• Add Bacon: Fry some chopped bacon in the skillet first, then remove it and use the rendered fat to fry the potatoes and onions. Stir the crispy bacon back in at the end for extra flavor.
• Spicy Version: Add red pepper flakes or a pinch of cayenne pepper for a spicy kick.
• Cheesy Fried Potatoes: Once the potatoes and onions are cooked, sprinkle shredded cheddar or Parmesan cheese on top and cover the skillet for a minute to melt the cheese.

Serving Suggestions

• Breakfast: Serve with scrambled eggs, bacon, or sausage for a hearty start to the day.
• Lunch or Dinner Side: Pair with roasted chicken, steak, or grilled fish for a simple but satisfying side dish.
• Leftovers: Fried potatoes and onions reheat well in the oven or on the stovetop, making them a great make-ahead dish.

Conclusion

Fried Potatoes and Onions is an easy, crowd-pleasing dish that can be served with just about anything. The combination of crispy potatoes and sweet, caramelized onions makes it a favorite at any time of the day. With just a few simple ingredients and some basic techniques, you’ll have a comforting, delicious side dish ready to enjoy!