About This Recipe
Sometimes the simplest recipes are the ones that bring the most comfort to the table. Fried Potatoes and Onions is one of those timeless dishes that generations have enjoyed. With its golden-brown, crispy edges, soft centers, and sweet caramelized onions, this dish is as versatile as it is delicious.
You can serve it as a hearty breakfast side, a comforting lunch addition, or a flavorful dinner accompaniment. It requires minimal ingredients, a skillet, and a bit of patience to achieve that perfect crisp. The result is a dish that feels rustic, homemade, and deeply satisfying.
Ingredients
- 2 pounds russet or Yukon gold potatoes, peeled and sliced into thin rounds
- 2 large onions, thinly sliced
- 4 tablespoons vegetable oil or bacon drippings
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- Fresh parsley, chopped, for garnish
Optional add-ins: garlic, bell peppers, shredded cheese, or fresh herbs like thyme or rosemary
Step by Step Instructions
- Prepare the potatoes: Peel the potatoes and slice them into thin rounds, about ¼ inch thick. For crispier results, soak the slices in cold water for 15 minutes, then drain and pat dry with paper towels.
- Heat the skillet: Place a large cast iron or heavy-bottomed skillet over medium heat. Add the oil and butter, allowing the butter to melt and the mixture to heat until shimmering.
- Cook the onions: Add the sliced onions to the skillet and sauté for 5 minutes, until softened and beginning to caramelize. Remove the onions from the skillet and set aside.
- Fry the potatoes: Add the sliced potatoes to the hot skillet in a single layer. Let them cook undisturbed for 5 to 7 minutes, until the undersides are golden and crisp. Flip with a spatula and continue cooking, flipping occasionally, for 15 to 20 minutes.
- Season and combine: Sprinkle the potatoes with salt, pepper, and paprika. Return the onions to the skillet and stir gently to combine. Cook for another 5 minutes, allowing the flavors to meld.
- Serve: Garnish with fresh parsley and serve hot as a side dish or as the star of a rustic meal.
Tips for Success
- Choose the right potatoes: Russets give the crispiest edges, while Yukon golds provide a creamier texture.
- Do not overcrowd the pan: Overcrowding leads to steaming instead of frying. Cook in batches if necessary.
- Soak for crispiness: Soaking the sliced potatoes in cold water removes excess starch, leading to a crispier texture.
- Use cast iron: A cast iron skillet holds heat well, creating even browning and crisp edges.
- Patience is key: Avoid stirring too often—let the potatoes sit long enough to develop a crust before flipping.
What to Serve with Fried Potatoes and Onions
This versatile side pairs with countless dishes. Try it with:
- Scrambled or fried eggs and sausage for breakfast.
- Grilled steak, pork chops, or roasted chicken for dinner.
- A green salad for a simple vegetarian meal.
- A dollop of sour cream or ketchup for dipping.
Meal Prep and Storage Tips
- Make-ahead: Slice potatoes and onions in advance, storing them separately in airtight containers in the refrigerator for up to 24 hours.
- Refrigeration: Store cooked leftovers in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat to restore crispiness. The oven at 375°F (190°C) also works well. Avoid microwaving, as it softens the texture.
- Freezing: Not recommended, as potatoes can become grainy after thawing.
FAQ
Can I leave the skins on the potatoes?
Yes. Potato skins add flavor and texture. Just scrub them thoroughly before slicing.
What oil works best for frying?
Vegetable oil, canola oil, or bacon drippings give the best flavor. Olive oil can also be used but may burn at higher heat.
Can I cook this dish without butter?
Yes, but butter enhances flavor. If avoiding dairy, use more oil or a plant-based butter substitute.
Why are my potatoes soggy?
This usually happens if the pan is overcrowded, the potatoes were not dried properly, or the heat was too low.
Can I use sweet potatoes instead?
Yes, sweet potatoes work well, though they cook slightly faster and have a sweeter flavor.
Nutritional Profile (per serving, approximate)
- Calories: 220
- Protein: 3g
- Carbohydrates: 28g
- Fat: 11g
- Fiber: 3g
These values may vary depending on oil type and portion size but highlight that this dish is filling and budget-friendly.
Conclusion
Fried Potatoes and Onions is a humble yet timeless dish that proves you don’t need fancy ingredients to create comfort on a plate. With crispy edges, caramelized onions, and endless pairing options, it’s the kind of recipe that can accompany nearly any meal.