Classic Fried Potatoes and Onions
Enjoy this simple yet satisfying dish of crispy fried potatoes and sweet caramelized onions. Perfect as a side or a light meal!
Equipment
- Colander
- Large, heavy-bottomed skillet (cast iron recommended)
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or Russet potatoes
- 1 large yellow or sweet onion thinly sliced or diced
- 2-3 tablespoons vegetable, canola, or clarified butter
Seasoning & Optional
- Salt to taste
- Black pepper freshly ground, to taste
- paprika or garlic powder for extra flavor (optional)
Instructions
Preparation
- Peel and dice the potatoes into uniform ¾-inch cubes.
- Rinse the diced potatoes under cold water until clear, then pat them very dry.
Cooking
- Heat the cooking oil in a large, heavy-bottomed skillet over medium-high heat.
- Add the dried potatoes to the hot skillet in a single layer and cook for 10-15 minutes, stirring occasionally, until tender and golden brown.
- Add the sliced onions to the skillet and stir them in with the potatoes.
- Reduce heat to medium and continue to cook for another 10-15 minutes, stirring every few minutes, until potatoes are crispy and onions are caramelized.
- Season generously with salt, pepper, and optional seasonings during the last few minutes of cooking; taste and adjust.
- Transfer to a serving dish and enjoy hot.
Notes
For crisper potatoes, ensure they are thoroughly dry before adding them to the hot pan. Do not overcrowd the skillet during cooking; cook in batches if necessary to achieve the best crust.