Classic Fried Potatoes And Onions
These classic fried potatoes and onions are a comforting side dish, featuring golden brown caramelized onions and crispy, tender potatoes seasoned to perfection.
Equipment
- large skillet
- cast-iron pan
Ingredients
Main Ingredients
- 2 large Russet or Yukon Gold potatoes peeled
- 1-2 large yellow or sweet onions thinly sliced
- 2-3 tablespoons olive oil or butter or a combination
Seasoning & Optional Additions
- Salt to taste
- Black pepper freshly ground, to taste
- 1/2 teaspoon paprika or garlic powder Optional
Instructions
Preparation
- Wash and peel the potatoes, then cut them into 1/2-inch cubes or thin slices. Optionally, soak the potatoes in cold water for 15-20 minutes, then drain and pat dry; peel and thinly slice the onions.
Cooking
- Heat a large skillet or cast-iron pan over medium heat with 1-2 tablespoons of olive oil or butter. Add the sliced onions and cook, stirring occasionally, for 8-12 minutes until golden brown and caramelized, then remove and set aside.
- Add another tablespoon of oil or butter to the skillet if needed and increase heat to medium-high. Add the prepared potatoes in a single layer and cook undisturbed for 5-7 minutes until a golden crust forms.
- Stir the potatoes and continue cooking for 10-15 minutes, stirring every few minutes, until tender inside and crispy outside, reducing heat if browning too quickly.
Finish & Serve
- Return the caramelized onions to the skillet with the potatoes and stir gently. Season generously with salt, black pepper, and optional spices like paprika or garlic powder.
- Taste and adjust seasoning as needed, then serve immediately while hot and crispy.
Notes
Soaking the potatoes in cold water before cooking helps remove excess starch, leading to a crispier texture. Adjust cooking times based on how thick you slice your potatoes and your desired level of crispiness. Don’t overcrowd the pan for best browning results. A good quality olive oil or butter will enhance the flavor considerably. You can add a pinch of dried thyme or rosemary along with the potatoes for another layer of flavor.