1. Prepare the Potatoes and Onions
- Slice the Potatoes: After peeling, slice the potatoes into 1/4-inch rounds or dice them into small cubes, depending on your preference. Thinner slices will result in crispier potatoes.
- Slice the Onion: Cut the onion in half and then slice it thinly.
2. Cook the Potatoes and Onions
- Heat the Oil and Butter: In a large, heavy-bottomed skillet, heat the vegetable oil over medium heat. Add the butter and allow it to melt and foam.
- Add the Potatoes: Once the oil and butter are hot, carefully add the sliced potatoes to the skillet. Spread them out in an even layer to ensure even cooking. Season the potatoes with salt, pepper, garlic powder, and smoked paprika (if using).
- Fry the Potatoes: Let the potatoes cook undisturbed for about 5-7 minutes, until they start to develop a golden-brown crust on the bottom. Then, gently flip the potatoes to cook the other side. Continue cooking for another 5-7 minutes, flipping occasionally to ensure even browning.
- Add the Onions: When the potatoes are about halfway cooked and starting to brown, add the sliced onions to the skillet. Stir to combine the onions with the potatoes, allowing the onions to soften and caramelize.
- Cook Until Tender: Continue cooking the potatoes and onions together for an additional 10-15 minutes, stirring occasionally, until the potatoes are tender on the inside and crispy on the outside, and the onions are soft and caramelized.
3. Serve the Dish
- Taste and Adjust: Taste the potatoes and onions, and adjust the seasoning with additional salt and pepper if needed.
- Garnish and Serve: If desired, sprinkle the dish with fresh herbs like parsley or thyme for a burst of freshness. Serve hot as a side dish or enjoy it on its own.
Tips for Success
- Patience is Key: Allow the potatoes to cook undisturbed for the first few minutes to develop a nice crispy crust before flipping.
- Use a Heavy Skillet: A cast-iron skillet works best for even heat distribution and helps achieve that perfect crispy texture.
- Avoid Overcrowding: If your skillet is too crowded, the potatoes will steam instead of fry, leading to soggy results. Cook in batches if necessary.
- Add Onions Later: Adding the onions halfway through cooking ensures they don’t burn and caramelize nicely with the potatoes.
Variations
- Add Bell Peppers: For a pop of color and flavor, add sliced bell peppers along with the onions.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for some heat.
- Cheesy Potatoes: Sprinkle shredded cheddar cheese over the potatoes and onions during the last few minutes of cooking for a cheesy twist.
Conclusion
Fried Potatoes and Onions is a timeless dish that’s both comforting and versatile. With crispy potatoes and sweet, caramelized onions, it’s a simple yet flavorful side dish that pairs well with a variety of main courses. Whether you’re serving it for breakfast alongside eggs or as a side for dinner, this dish is sure to be a hit. Enjoy this classic recipe that’s easy to make and always delicious! 🥔🧅