Classic Fried Potatoes and Onions
Deliciously crispy fried potatoes and sweet caramelized onions, a classic side dish perfect for any meal.
Equipment
- Large, heavy-bottomed skillet (cast iron)
Ingredients
Main Ingredients
- 2 pounds Potatoes Yukon Gold or Russet varieties
- 1-2 Onions large yellow or white onions, sliced
- 3-4 tablespoons Cooking Oil vegetable oil, canola oil, or bacon grease
- Salt To taste
- Black Pepper To taste
Instructions
Preparation
- Wash, peel, and cut potatoes into 1/2-inch cubes or slices; rinse to remove starch, then pat dry.
- Heat 3-4 tablespoons of cooking oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers.
Cooking
- Add dried potatoes in a single layer to the hot skillet; cook for 10-15 minutes, stirring occasionally, until golden brown and tender, seasoning with salt and pepper halfway through.
- Push potatoes aside and add sliced onions to the empty space; cook onions for 5-7 minutes, stirring frequently, until softened and lightly caramelized.
- Stir potatoes and onions together, adjust seasoning as needed, and serve immediately.
Notes
For extra flavor, use bacon grease for cooking. Ensure potatoes are thoroughly dry before adding to the oil to achieve maximum crispiness. Do not overcrowd the pan; cook potatoes in batches if necessary.