Of course! Fried potatoes and onions is a classic, comforting dish that’s simple to make but incredibly satisfying. It’s the perfect side for breakfast, lunch, or dinner.
Here’s a comprehensive guide to making the best version, including tips for getting them crispy and delicious.
Classic Fried Potatoes and Onions
This method focuses on achieving a perfect balance of tender, creamy potatoes and sweet, caramelized onions with crispy edges.
Ingredients:
· Potatoes: 2 lbs (about 4 medium) – Russet or Yukon Gold are best. Russets get crispier, Yukon Golds are creamier.
· Onion: 1 large yellow or sweet onion, sliced
· Cooking Fat: 3-4 tablespoons of a high-heat oil (like canola, vegetable, or avocado oil) OR a combination of oil and 2 tablespoons butter for flavor.
· Seasoning: 1 tsp garlic powder, 1 tsp paprika (optional for color and flavor), salt, and black pepper to taste.
· Fresh Herb: 1-2 tbsp chopped fresh parsley or chives for garnish (optional, but highly recommended).
Instructions:
1. Prep the Potatoes:
· Scrub the potatoes clean. You can peel them or leave the skins on for extra texture and nutrients.
· Cut them into ½-inch cubes or slices for even cooking.
· Crucial Step (for crispiness): Place the cut potatoes in a large bowl of cold water. Soak for at least 15-20 minutes (or up to an hour). This removes excess surface starch, which is the key to preventing gummy potatoes and helping them get crispy. Drain well and pat them completely dry with a clean kitchen towel or paper towels. Moisture is the enemy of browning!
2. Par-cook the Potatoes (Optional but Highly Recommended):
· For the crispiest, fastest-cooking results, par-cook the potatoes. You can do this by:
· Microwave: Place the dried potatoes in a microwave-safe bowl. Microwave on high for 5-7 minutes, until just tender but not fully cooked.
· Boil: Place potatoes in a pot of cold, salted water. Bring to a boil and cook for 5 minutes. Drain thoroughly and let them steam dry in the colander for a minute.
· This step ensures the inside is fully cooked by the time the outside is beautifully browned.
3. Cook the Onions:
· Heat 1 tablespoon of oil in a large, heavy-bottomed skillet or cast-iron pan over medium heat.
· Add the sliced onions and cook, stirring occasionally, for 5-7 minutes until they are softened and starting to caramelize.
· Remove the onions from the skillet and set them aside in a bowl.
4. Fry the Potatoes:
· In the same skillet, add the remaining 2-3 tablespoons of oil and increase the heat to medium-high.
· Once the oil is hot and shimmering, carefully add the dried (and par-cooked) potatoes. Spread them out in a single layer. RESIST THE URGE TO STIR THEM IMMEDIATELY. Let them cook undisturbed for 4-5 minutes to form a golden-brown crust on one side.
· Use a sturdy spatula to flip and stir the potatoes. Continue cooking, stirring only every few minutes to allow for browning, for another 10-15 minutes until the potatoes are golden brown and crispy on most sides.
5. Combine and Season:
· Once the potatoes are nearly done (crispy outside, tender inside), reduce the heat to medium.
· Add the cooked onions back into the skillet.
· Add the garlic powder, paprika (if using), and a generous amount of salt and pepper. Toss everything together and cook for another 2-3 minutes until the onions are heated through and the flavors have melded.
6. Serve:
· Taste and adjust seasoning. Transfer to a serving dish and garnish with fresh parsley or chives.
· Serve immediately while hot and crispy!
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Tips for Success:
· Dryness is Key: The single most important step for crispy potatoes is ensuring they are as dry as possible before they hit the hot oil.
· Don’t Crowd the Pan: If you add too many potatoes at once, they will steam instead of fry. Cook in two batches if your skillet isn’t large enough.
· The Cast-Iron Advantage: A well-seasoned cast-iron skillet is ideal for this dish as it holds and distributes heat evenly, promoting excellent browning.
· Season Generously: Potatoes need a good amount of salt. Don’t be shy! Season in layers for the best flavor.
Variations:
· “Breakfast” Style: In the last few minutes of cooking, push the potato/onion mixture to the side and scramble a few eggs in the empty space. Mix everything together for a hearty skillet hash.
· Spicy Kick: Add a pinch of cayenne pepper, red pepper flakes, or a diced jalapeño with the onions.
· Herbed: Add other fresh herbs like thyme or rosemary along with the parsley.
· Smoky: Use smoked paprika instead of regular paprika for a deep, smoky flavor.
· With Bell Peppers: Add 1 sliced bell pepper (any color) to the skillet when you cook the onions for a classic potato hash.
Enjoy your delicious, homemade fried potatoes and onions