Here’s a simple, classic recipe for fried potatoes and onions—crispy, savory, and perfect as a side dish:
Ingredients (serves 2–4)
- 4 medium potatoes, peeled or scrubbed, cut into thin slices or small cubes
- 1 medium onion, thinly sliced
- 3 tablespoons vegetable oil, butter, or a mix
- Salt and black pepper, to taste
- Optional: paprika, garlic powder, or fresh herbs (like parsley or thyme)
Instructions
- Prep the potatoes:
- Slice potatoes evenly for uniform cooking.
- Optional: soak in cold water for 15–30 minutes to remove excess starch—helps make them crispier.
- Drain and pat dry with a paper towel.
- Cook the potatoes:
- Heat oil (or oil + butter) in a large skillet over medium heat.
- Add the potatoes in a single layer. Cook undisturbed for 5–7 minutes to start browning.
- Stir occasionally, cooking another 10–15 minutes until tender and golden brown.
- Add the onions:
- Add sliced onions to the skillet.
- Cook for 5–8 minutes, stirring occasionally, until onions are soft and lightly caramelized.
- Season and serve:
- Season with salt, pepper, and any optional spices or herbs.
- Serve hot as a side to eggs, meat, or sandwiches.
💡 Tips:
- For extra crispiness, cook potatoes in batches to avoid overcrowding the pan.
- A mix of butter and oil gives great flavor and helps prevent burning.
- For a twist, add bell peppers or garlic during the last few minutes.
If you want, I can also give a quick “oven-baked” version that requires less stirring and cleanup but still gives golden, crispy potatoes and onions.
Do you want that version?
