FRIED POTATOES AND ONIONS

Fried Potatoes and Onions is a classic, comforting side dish that is simple to prepare and bursting with flavor. The combination of crispy, golden-brown potatoes and sweet, caramelized onions creates a savory treat that pairs perfectly with a variety of main dishes, from eggs and bacon to grilled meats or even a fresh salad.

This dish is not only delicious but also incredibly versatile. You can adjust the seasoning, swap in different types of potatoes, or add herbs and spices to make it your own. Whether you’re making it for a casual weeknight dinner or as part of a weekend breakfast spread, Fried Potatoes and Onions will never disappoint.

Ingredients:

• 4 medium potatoes (Yukon Gold, Russet, or Red potatoes work well)
• 1 large onion (yellow or white, sliced thinly)
• 3 tablespoons vegetable oil (or any neutral oil like canola, sunflower, or olive oil)
• 2 tablespoons butter (optional, for extra richness)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon garlic powder (optional)
• 1/2 teaspoon paprika (optional)
• Fresh herbs (optional) like parsley, thyme, or rosemary (for garnish)
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

Equipment:

• Large skillet or frying pan (preferably cast-iron)
• Knife and cutting board
• Spatula or wooden spoon
• Paper towels (for draining)

Preparation:

1. Prepare the Potatoes:

Time: 5 minutes

• Wash and peel the potatoes (you can leave the skins on if you prefer a more rustic look and extra fiber).
• Slice the potatoes into thin rounds, about 1/8-inch thick. Alternatively, you can dice the potatoes into small cubes for a different texture.
• After slicing, place the potatoes in a bowl of water to soak for at least 10 minutes. This helps to remove excess starch, which will make the potatoes crispier when fried.

2. Prepare the Onions:

Time: 2 minutes

• Peel and slice the onion thinly. The thinner the slices, the quicker they will caramelize and soften during cooking. If you like your onions to retain a bit more texture, slice them thicker.

3. Heat the Pan:

Time: 2 minutes

• Place a large skillet or frying pan on the stove over medium-high heat. Add 2 tablespoons of vegetable oil and 1 tablespoon of butter (if using) to the pan. Allow the oil and butter to heat up, swirling the pan to coat the bottom evenly.

4. Cook the Potatoes:

Time: 10-12 minutes

• Drain the soaked potatoes and pat them dry with a clean kitchen towel or paper towels to remove any excess moisture.
• Add the potatoes to the hot pan in a single layer. Let them cook for about 4-5 minutes without stirring, so they have a chance to form a crispy golden crust on the bottom.
• Once the potatoes start to brown, gently stir and flip them to cook on the other side. Continue to cook for another 5-7 minutes, stirring occasionally, until they are golden and crispy on the outside and tender inside. You may need to reduce the heat to medium if the potatoes are browning too quickly.

5. Add the Onions:

Time: 5-7 minutes

• Once the potatoes are nearly cooked through, add the sliced onions to the pan. Stir to combine the onions with the potatoes.
• Continue to cook for 5-7 minutes, stirring occasionally, until the onions are softened, golden, and slightly caramelized. The natural sweetness of the onions will add a lovely contrast to the savory potatoes.
• Season with salt, pepper, and any additional seasonings you like, such as garlic powder, paprika, or crushed red pepper flakes.

6. Garnish and Serve:

Time: 1 minute

• Once the potatoes and onions are fully cooked, taste and adjust the seasoning if needed. You can sprinkle some fresh herbs like parsley, thyme, or rosemary for added freshness and flavor.
• Serve immediately while hot and crispy as a side dish to your favorite breakfast, lunch, or dinner.

Serving Suggestions:

• For Breakfast: Serve with scrambled eggs, fried eggs, or a side of bacon for a hearty breakfast.
• With Grilled Meats: This dish pairs perfectly with grilled chicken, steak, or fish for a satisfying dinner.
• With Sour Cream or Ketchup: If you like a dip, serve the fried potatoes and onions with sour cream, ketchup, or even a bit of hot sauce on the side.

Notes:

• Type of Potatoes: Russet potatoes are starchy and create a crispy texture, while Yukon Gold potatoes are waxy and creamy. Both types work well, so use whatever you have on hand or prefer.
• Texture Variations: If you like your potatoes to be extra crispy, you can use a cast-iron skillet, which retains heat well and helps create a beautiful golden crust.
• Herb and Spice Variations: Feel free to experiment with different spices like thyme, rosemary, or smoked paprika for a unique flavor. Adding a pinch of cayenne pepper can also give the dish a slight kick.
• Vegan Option: For a vegan version, simply omit the butter and use oil only. The dish will still be delicious and satisfying.

Storage:

• Refrigeration: Leftover fried potatoes and onions can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them in a hot skillet with a little oil for a couple of minutes, stirring until they become crispy again.
• Freezing: While it’s best to eat fried potatoes fresh, you can freeze leftovers for later use. Allow the dish to cool completely, then store it in a freezer-safe bag or container for up to 1 month. Reheat in the oven or on the stovetop to regain some crispiness.

Conclusion:

These Fried Potatoes and Onions are a delicious and easy side dish that brings comfort and flavor to any meal. Crispy on the outside, tender on the inside, and perfectly complemented by the sweet, caramelized onions, this dish is a crowd-pleaser and can be adapted to suit your preferences. Whether served for breakfast, as a side to grilled meats, or simply as a satisfying snack, this recipe is sure to become a staple in your kitchen. Enjoy!