Fried Potatoes And Onion

SAVE THIS!

Introduction

Fried potatoes and onions are the definition of down-home comfort food. Whether served as a hearty side dish for breakfast with eggs, alongside dinner, or even on their own with a little ketchup, this simple skillet recipe never goes out of style. The key is to get the potatoes golden and crispy while letting the onions turn sweet and flavorful.

Ingredients

• 4 medium russet or Yukon Gold potatoes, peeled and thinly sliced (about ⅛–¼ inch thick)
• 1 large onion, thinly sliced
• 3 tablespoons vegetable oil or bacon grease
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• Optional: garlic powder, smoked paprika, or fresh herbs (parsley, thyme, or chives)

Instructions

1. Prep Potatoes
   Peel and slice potatoes into thin rounds. Rinse in cold water to remove excess starch, then pat very dry with a towel (this helps them crisp).
2. Heat Skillet
   In a large heavy skillet (cast iron works best), heat oil and butter over medium heat.
3. Add Potatoes
   Spread potatoes in an even layer. Cook undisturbed for 5–6 minutes until the bottoms start turning golden brown.
4. Add Onions
   Stir in sliced onions. Continue cooking, stirring occasionally, until potatoes are tender inside and crisp on the edges, and onions are caramelized (about 20–25 minutes).
5. Season & Serve
   Season generously with salt and black pepper. Add any optional seasonings or herbs. Serve hot!

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a skillet with a little oil for best crispiness, or in the oven at 375°F for 10–12 minutes.