Fried Potatoes and Onions Recipe

Of course! Fried Potatoes and Onions is a classic, simple, and incredibly satisfying side dish. It’s the ultimate comfort food, perfect for breakfast alongside eggs or as a side for dinner with meatloaf or roasted chicken. Here’s a foolproof recipe for getting them crispy on the outside, tender on the inside, and perfectly caramelized. Crispy Fried Potatoes and Onions This method uses a combination of parboiling and pan-frying for the best texture. Ingredients: · 4 large russet or Yukon Gold potatoes (about 2 lbs), peeled and cut into ½-inch cubes or slices· 1 large yellow onion, thinly sliced· 3-4 tablespoons oil with a high smoke point (vegetable, canola, or avocado oil)· 2 tablespoons butter (optional, but adds great flavor)· 1 teaspoon paprika (smoked or sweet)· ½ teaspoon garlic powder· Salt and black pepper to taste· Optional additions: 1 bell pepper (sliced), pinch of cayenne pepper, fresh chopped parsley for garnish Instructions: Parboil the Potatoes (The Secret to Crispy Insides!):· Place the cubed potatoes in a pot and cover with cold water by an inch. Add a generous pinch of salt.· Bring to a boil over high heat. Once boiling, cook for exactly 5 minutes. They should be slightly tender on the outside but still very firm and raw in the center. · Drain the potatoes in a colander and let them steam dry for a few minutes. This step is crucial for getting a crispy exterior. Cook the Onions:· While the potatoes are drying, heat 1 tablespoon of oil in a large skillet (cast iron is ideal) over medium heat.· Add the sliced onions (and bell pepper if using) and cook, stirring occasionally, for 5-7 minutes until they are softened and starting to caramelize.· Remove the onions from the skillet and set aside. Fry the Potatoes:· Add the remaining 2-3 tablespoons of oil (and butter, if using) to the same skillet and increase the heat to medium-high.· Carefully add the parboiled, dried potatoes to the hot oil in a single layer. Do not overcrowd the pan; work in batches if needed.· Let the potatoes cook undisturbed for 4-5 minutes to develop a golden-brown crust on one side. Then, flip and repeat. Continue cooking and turning occasionally until the potatoes are crispy and golden brown on all sides (about 15-20 minutes total). Combine and Season:· Once the potatoes are crispy, reduce the heat to medium. Add the cooked onions back into the skillet.· Sprinkle the paprika, garlic powder, salt, and black pepper over everything. Toss well to combine and heat through for another 2 minutes. Serve:· Taste and adjust seasoning. Garnish with fresh parsley if desired. Serve immediately while hot and crispy! Tips for Perfect Fried Potatoes and Onions: · Dryness is Key: The drier the potatoes are after parboiling, the crispier they will get. Letting them steam in the colander is important. For an even crispier result, you can give them a gentle shake in the colander to rough up the edges.· Don’t Crowd the Pan: This is the most common mistake. Overcrowding steams the potatoes instead of frying them. If your skillet is small, cook the potatoes in two batches.· The Right Potato: Russet potatoes get the crispiest exterior. Yukon Golds are creamier on the inside and also work very well.· Patience with Flipping: Let the potatoes form a crust before you stir or flip them. If you move them too early, they’ll stick and break apart.· Cast Iron Skillet: A well-seasoned cast iron skillet is perfect for this dish because it distributes heat evenly and gets a great sear.· Bacon Fat: For incredible flavor, substitute the oil with bacon fat saved from cooking bacon. Enjoy this simple, delicious, and comforting classic