The magic of fried potatoes and onions lies in their simplicity. This comforting dish marries the natural sweetness of caramelized onions with the crispy, golden exterior of fried potatoes, creating a texture and flavor contrast that is irresistible. The combination of buttery, savory potatoes and the melt-in-your-mouth onions makes for an easy yet satisfying side dish that pairs perfectly with breakfast eggs or as a dinner companion to steak. Adding a sprinkle of paprika or fresh herbs like parsley elevates the dish, making it just as suitable for family gatherings as it is for a cozy, weeknight meal.
Ingredients:
- 4 large russet potatoes, peeled and sliced thin
- 1 large yellow onion, thinly sliced
- 3 tablespoons butter (or bacon grease for extra flavor)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Optional: paprika, garlic powder, or fresh herbs like parsley for garnish
Instructions:
- Prepare the Potatoes: Begin by peeling the potatoes and slicing them into ¼-inch thick rounds. For even cooking, aim for consistent thickness. Soak the potato slices in cold water for 20-30 minutes to remove excess starch, which helps them become crispier when fried.
- Slice the Onion: While the potatoes are soaking, slice the onion thinly. You can cut it into rings or half-moons depending on preference.
- Drain and Dry Potatoes: After soaking, drain the potatoes and pat them thoroughly dry using paper towels. This step is crucial as excess moisture can prevent the potatoes from crisping up properly.
- Heat the Oil and Butter: In a large skillet (preferably cast iron for even heating), heat the vegetable oil and butter over medium-high heat. If you’re using bacon grease for added flavor, melt it along with the butter.
- Fry the Potatoes: Once the oil is hot, add the potato slices in a single layer. You may need to cook them in batches if your skillet isn’t large enough. Fry the potatoes undisturbed for about 5-7 minutes until the bottoms become golden brown.
- Add Onions: Once the potatoes have started to brown, flip them carefully using a spatula, and then add the sliced onions on top. Season with salt, pepper, and any other desired spices (paprika adds a nice smokiness, while garlic powder enhances the flavor). Stir occasionally, cooking for another 10-12 minutes, or until the onions are caramelized and the potatoes are crispy on the outside and tender inside.
- Finish Cooking: Continue cooking, flipping occasionally, until the potatoes are uniformly golden and crispy, and the onions are soft and slightly caramelized. Adjust the seasoning to taste, adding more salt, pepper, or herbs as needed.
- Serve: Remove the fried potatoes and onions from the skillet, draining any excess oil on paper towels. Serve hot, garnished with fresh parsley or chives if desired.
