FRIED POTATOES AND ONIONS

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Of course! Fried Potatoes and Onions is a classic, humble, and incredibly satisfying dish. It’s the ultimate comfort food that’s simple to make but delivers maximum flavor.

Here’s a detailed guide to making them perfectly every time, whether you’re serving them as a side dish or a hearty breakfast.

Why This Method Works

· Par-cooking the Potatoes: Boiling (or steaming) the potatoes first ensures a fluffy interior and a crispy exterior without burning the onions.
· The Right Pan: A well-seasoned cast-iron skillet or a large, heavy-bottomed non-stick pan is ideal for achieving an even, golden crust.
· Patience is Key: Letting the potatoes sit in the hot oil without stirring too often is the secret to getting them crispy.

Classic Fried Potatoes and Onions

This method uses par-boiling for the best texture.

Yields: 4 servings as a side
Prep time: 10 minutes
Cook time: 25-30 minutes

Ingredients

· 2 lbs (about 1 kg) russet or Yukon Gold potatoes
· 1 large yellow onion
· 3-4 tablespoons high-heat oil (vegetable, canola, or avocado oil)
· 2 tablespoons butter (optional, for flavor)
· 1 tsp paprika (optional, for color and flavor)
· Salt and black pepper to taste
· Fresh chopped parsley, for garnish (optional)

Instructions

Step 1: Prepare the Potatoes

  1. Scrub & Cut: Scrub the potatoes clean. You can peel them or leave the skins on for extra texture. Cut them into ½-inch cubes for even cooking.
  2. Par-cook: Place the potato cubes in a pot of cold, salted water. Bring to a boil and cook for 5-7 minutes. You want them to be just fork-tender, but not mushy. They should still offer a little resistance.
  3. Drain & Dry: Drain the potatoes thoroughly in a colander. Let them sit for a minute and steam dry. This step is crucial for crispiness! For an even drier surface, you can gently toss them in the colander to roughen up the edges.

Step 2: Cook the Dish

  1. Sauté Onions: Heat the oil (and butter, if using) in a large skillet over medium heat. Add the sliced onion and cook for 4-5 minutes, until softened and starting to turn translucent. Don’t let them brown too much yet.
  2. Add Potatoes: Increase the heat to medium-high. Add the par-cooked, dried potatoes to the skillet in a single layer. Spread them out so they have contact with the hot pan.
  3. The Golden Rule – DON’T STIR!: Let the potatoes cook undisturbed for 5-7 minutes. This allows a golden-brown crust to form on the bottom.
  4. Flip and Crisp: Use a sturdy spatula to flip and stir the potatoes. If they stick, let them cook a minute longer—they will release when a crust forms. Add the paprika (if using), and a generous amount of salt and pepper.
  5. Continue Cooking: Cook for another 10-15 minutes, stirring only occasionally (every 4-5 minutes), until the potatoes and onions are browned and crispy to your liking.

Step 3: Serve

  1. Garnish and Serve: Taste and adjust seasoning. Transfer to a serving dish and garnish with fresh chopped parsley if desired. Serve immediately while hot and crispy!

Alternative Method: Skillet-Only (No Boil)

This is a more traditional, “low and slow” method that requires more patience but yields deeply caramelized results.

  1. Cook Slowly: Add raw potato cubes and onions to the cold oil in the skillet. Turn the heat to medium-low, cover, and cook for about 15-20 minutes, stirring occasionally. This steams the potatoes until tender.
  2. Crisp Up: Remove the lid, increase the heat to medium-high, and continue cooking, stirring now and then, until the potatoes are browned and crispy. This can take another 15-20 minutes.

Tips for Perfect Fried Potatoes & Onions

· The Right Potato: Russet potatoes get the fluffiest interior and crispiest exterior. Yukon Golds are creamier and hold their shape well, also a great choice.
· Uniformity is Key: Cut the potatoes into similarly sized pieces so they cook evenly.
· Don’t Crowd the Pan: If you add too many potatoes, they will steam instead of fry. Use a large skillet or cook in two batches.
· Season Generously: Potatoes need a lot of salt! Season in layers—a little when you add the potatoes, and then again at the end.
· Add Garlic: For extra flavor, add 2-3 minced garlic cloves in the last 2 minutes of cooking.

Flavor Variations

· “Breakfast” Style: In the last 5 minutes of cooking, make wells in the potatoes and crack in a few eggs. Cover the skillet until the eggs are cooked to your liking.
· Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes with the paprika.
· Herbaceous: Stir in fresh chopped rosemary or thyme along with the potatoes for a fragrant touch.
· Smoky: Use smoked paprika instead of regular paprika.

Enjoy this simple, delicious, and comforting classic

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