Fried Potatoes and Onions
Ingredients:
Potatoes: 3-4 medium potatoes (sliced into thin rounds or small cubes).
Onions: 1 large onion (red or white, sliced or chopped).
Cooking Fat: 3 tbsp vegetable oil, butter, or a mix of both.
Seasoning: Salt and black pepper to taste.
Optional: Garlic powder, paprika, or fresh herbs like rosemary.
Instructions:
Prep the Potatoes: After slicing the potatoes, rinse them in cold water and dry them thoroughly with a paper towel. This removes excess starch and ensures they get crispy.
Heat the Pan: Heat the oil in a large skillet (preferably cast iron, as seen in the photo) over medium-high heat.
Initial Sear: Add the potatoes in a single layer. Let them cook undisturbed for about 5 minutes until the bottoms start to turn golden brown.
Add Onions: Toss in the onions and stir gently to combine with the potatoes.
Cook to Perfection: Lower the heat slightly. You can cover the pan for 5–7 minutes to help soften the inside of the potatoes. Then, remove the lid and continue frying, stirring occasionally, until the onions are caramelized and the potatoes are crispy on the outside.
Seasoning: Add salt, pepper, and any extra spices during the last 2 minutes of cooking. Adding salt too early can draw out moisture and make the potatoes soggy.
Pro Tips:
Don’t Crowded the Pan: If the pan is too full, the potatoes will steam instead of fry.
The Finish: For extra flavor, add a small knob of butter right at the end.
