Of course! This recipe for Fried Potatoes and Onions is a classic, humble, and incredibly satisfying side dish. Often called “home fries” or “skillet potatoes,” it’s the perfect comfort food that pairs with almost anything.
Fried Potatoes and Onions
This recipe uses a simple technique to ensure the potatoes get a crispy, golden-brown exterior while staying tender and fluffy on the inside, all caramelized with sweet, soft onions.
Ingredients
· 2 lbs (about 1 kg) russet or Yukon Gold potatoes
· 1 large yellow onion
· 3-4 tablespoons olive oil, vegetable oil, or bacon fat
· 1 tsp paprika (optional, for color and flavor)
· Salt and freshly ground black pepper, to taste
· 2 tbsp fresh parsley, chopped (for garnish, optional)
Instructions
Step 1: Prepare the Potatoes and Onions
- Peel the Potatoes: Peel the potatoes (you can leave the skin on for Yukon Golds if you prefer).
- Slice or Cube: Cut them into ½-inch thick slices or uniform cubes. Keeping them uniform is key to even cooking.
- Soak (The Secret to Crispiness!): Place the cut potatoes in a large bowl and cover them with cold water. Let them soak for at least 15-20 minutes, or up to an hour. This removes excess surface starch, which prevents them from sticking and helps them get crispy.
- Slice the Onion: While the potatoes soak, slice the onion into ¼-inch thick half-moons or slices.
Step 2: Par-Cook the Potatoes (Optional but Recommended)
- Drain the soaked potatoes and pat them completely dry with a clean kitchen towel or paper towels. Moisture is the enemy of browning!
- 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, cover with a damp paper towel, and microwave for 5-6 minutes, until just tender.
· Boil: Place them in a pot of salted water, bring to a boil, and cook for 5 minutes. Drain thoroughly and let them air-dry in the colander for a minute.
Step 3: Cook the Onions
- Heat 2 tablespoons of oil in a large, heavy-bottomed skillet (cast iron is perfect) over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 8-10 minutes until they are softened, sweet, and starting to turn a light golden brown.
- Remove the onions from the skillet and set them aside in a bowl.
Step 4: Fry the Potatoes
- Add the remaining 1-2 tablespoons of oil to the same skillet and increase the heat to medium-high.
- Carefully add the dried (or par-cooked) potatoes to the hot oil, spreading them out in a single layer. Resist the urge to stir immediately. Let them cook undisturbed for 4-5 minutes to develop a golden-brown crust on one side.
- Season generously with salt, pepper, and paprika (if using).
- Use a sturdy spatula to flip and stir the potatoes. Continue cooking, stirring only every 3-4 minutes, for another 10-15 minutes until the potatoes are tender and crispy on all sides.
Step 5: Combine and Serve
- Once the potatoes are cooked to your desired crispness, add the cooked onions back into the skillet.
- Stir everything together and cook for another 1-2 minutes to reheat the onions.
- Taste and adjust seasoning with more salt and pepper if needed.
- Garnish with fresh chopped parsley and serve immediately!
Pro-Tips for the Best Results
· Don’t Crowd the Pan: If your skillet is too small, cook the potatoes in two batches. Overcrowding will steam them instead of frying them, leading to soggy potatoes.
· The Power of Patience: Letting the potatoes sit undisturbed for a few minutes at a time is the secret to achieving that perfect crispy crust.
· Bacon Fat is Flavor Gold: If you have it, using bacon fat instead of oil will give your potatoes an incredible, smoky flavor.
· Add Garlic: For an extra flavor boost, mince 2-3 cloves of garlic and add them to the skillet during the last minute of cooking with the onions.
· Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne pepper with the salt and paprika for a little heat.
Enjoy this simple, delicious, and comforting classic