Here’s a classic, no-fuss recipe for Fried Potatoes and Onions — crispy, golden, and full of rustic flavor. It’s a perfect comfort side dish for breakfast, dinner, or anytime you’re craving something hearty.
🥔 Fried Potatoes and Onions
Ingredients:
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4 medium potatoes (russet or Yukon gold work best)
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1 medium yellow or sweet onion, sliced
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2–3 tbsp vegetable oil (or bacon grease for extra flavor)
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Salt and black pepper, to taste
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Optional: garlic powder, paprika, smoked paprika, or fresh herbs
Instructions:
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Prep the Potatoes:
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Peel (optional) and slice potatoes into ¼-inch thick rounds or small cubes.
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Soak in cold water for 15–20 minutes to remove excess starch (helps them crisp).
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Drain and pat completely dry with paper towels.
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Heat the Oil:
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In a large cast iron or heavy-bottomed skillet, heat oil over medium to medium-high heat.
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Cook the Potatoes:
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Add the potatoes in a single layer (don’t overcrowd the pan — work in batches if needed).
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Let them sit undisturbed for a few minutes to develop a golden crust, then flip occasionally.
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Add Onions:
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When potatoes are about halfway done (10–12 minutes in), add the sliced onions.
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Stir occasionally until onions are soft and caramelized and potatoes are fork-tender and crisp — about 20–25 minutes total.
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Season and Serve:
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Season with salt, pepper, and any extra spices (like paprika or garlic powder).
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Garnish with chopped parsley, chives, or a splash of hot sauce if desired.
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Serve hot!
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Tips:
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Want extra crispiness? Don’t stir too often — let the potatoes brown before flipping.
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Make it a meal: Add chopped bacon, sausage, or scrambled eggs to turn it into a skillet breakfast.
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Reheat tip: Pop leftovers in an air fryer or skillet to bring back the crisp.