Fried Potatoes and Onion

Here’s a simple, classic, no-emoji recipe for Fried Potatoes and Onion — a crispy, golden, flavorful side dish that pairs with breakfast, lunch, or dinner.

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Fried Potatoes and Onion

Servings

4 servings

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Ingredients

• 4 medium russet or Yukon gold potatoes, peeled and thinly sliced

• 1 large onion, thinly sliced

• 3 tablespoons vegetable oil, butter, or a mix of both

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon paprika (optional)

• 1–2 teaspoons fresh herbs, such as parsley or thyme (optional)

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Instructions

1. Prepare the Potatoes

1. Slice potatoes thinly (about 1/8 inch thick).

2. Optional: Soak in cold water for 15–20 minutes to remove excess starch for crispier potatoes. Drain and pat dry with a paper towel.

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2. Cook the Potatoes

1. Heat oil (or butter) in a large skillet over medium heat.

2. Add potato slices in a single layer. Avoid overcrowding; cook in batches if necessary.

3. Cook for 5–7 minutes, stirring occasionally, until potatoes start to turn golden.

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3. Add Onions

1. Add sliced onions to the skillet with the potatoes.

2. Season with salt, pepper, and paprika (if using).

3. Cook for another 8–12 minutes, stirring occasionally, until potatoes are tender and golden brown and onions are caramelized.

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4. Finish and Serve

• Taste and adjust seasoning if needed.

• Sprinkle with fresh herbs for color and flavor.

• Serve hot as a side dish or with eggs, sausage, or grilled meat.

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Tips

• For extra crispiness, cook potatoes uncovered and avoid stirring too frequently.

• Use a cast-iron skillet for the best browning and flavor.

• Adding a small splash of water and covering the skillet for a few minutes can help soften potatoes without burning.

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I can also provide a version with bell peppers and garlic for extra flavor, which turns it into a more colorful and aromatic dish. Do you want me to include that version?