Of course! Fried potatoes and onions are a classic, humble, and incredibly satisfying side dish. When done right, you get tender potatoes with crispy, golden edges and sweet, caramelized onions.
Here’s how to achieve the perfect skillet of fried potatoes and onions.
Skillet-Fried Potatoes and Onions
This recipe uses a simple technique to ensure the potatoes get crispy without burning the onions.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Serves: 4 as a side
Ingredients
· 4 medium russet potatoes (about 2 lbs), scrubbed clean
· 1 large yellow or sweet onion, thinly sliced
· 3-4 tablespoons oil with a high smoke point (vegetable, canola, or avocado oil)
· 2 tablespoons butter (optional, for flavor)
· 1 teaspoon paprika (optional)
· Salt and freshly ground black pepper to taste
· 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep the Potatoes: You can peel the potatoes or leave the skins on for a more rustic texture. Cut them into ½-inch cubes or slice them into ¼-inch thick rounds. The key is uniform size for even cooking.
· Pro Tip: For crispier potatoes, place the cut potatoes in a bowl of cold water for 15-30 minutes. This removes excess surface starch. Drain and pat them completely dry with a clean kitchen towel. This step is crucial for browning, not steaming. - Cook the Onions: Heat 1 tablespoon of oil in a large skillet (cast iron is ideal) over medium heat. Add the sliced onions and cook, stirring occasionally, for 8-10 minutes until they are soft, sweet, and lightly caramelized. Remove the onions from the skillet and set them aside.
- Fry the Potatoes:
· In the same skillet, increase the heat to medium-high. Add the remaining 2-3 tablespoons of oil (and the butter, if using).
· Once the oil is hot and shimmering, carefully add the dried potatoes in a single layer. Don’t overcrowd the pan; cook in batches if necessary.
· Let the potatoes cook undisturbed for 4-5 minutes to develop a golden-brown crust on one side. Then, stir and continue to cook, stirring only occasionally, for another 10-15 minutes until the potatoes are tender and crispy on all sides. - Combine and Season:
· Once the potatoes are cooked, reduce the heat to low. Add the cooked onions back into the skillet.
· Season generously with salt, pepper, and paprika (if using). Toss everything together and cook for another 1-2 minutes to reheat the onions and let the flavors meld. - Serve: Garnish with fresh chopped parsley and serve immediately.
Tips for Perfect Fried Potatoes & Onions
· The Pan is Key: A heavy-bottomed or cast-iron skillet distributes heat evenly and is best for achieving an even, crispy sear.
· Don’t Crowd the Pan: Overcrowding will steam the potatoes, making them soggy. Give them space to breathe and crisp up.
· Patience with the Potatoes: Resist the urge to stir constantly! Letting them sit for a few minutes at a time is what creates that desirable crispy crust.
· Customize Your Seasonings:
· Garlic Lover’s: Add 2 minced garlic cloves in the last 2 minutes of cooking.
· Smoky: Use smoked paprika instead of regular.
· Spicy: Add a pinch of red pepper flakes with the seasonings.
· Herby: Stir in other fresh herbs like thyme, chives, or dill at the end.
This simple dish is the perfect side for breakfast (with eggs and bacon), lunch, or dinner (alongside a steak, pork chop, or roasted chicken). Enjoy