FRIED POTATOES AND ONIONS Recipe

I finally nailed my Old Fashioned Fried Potatoes And Onions by using one overlooked pantry staple.

I couldn’t stop thinking about FRIED POTATOES AND ONIONS lately. I love how golden potatoes and a sweet yellow onion collide, both bold but somehow better together.

There’s a rough edge to it that keeps me interested, not just the usual dinner fallback. This Crispy Fried Potatoes And Onions idea came from too many late night kitchen experiments, and honestly it still surprises me sometimes.

I promise you wont look at sliced potatoes the same way after one bite, and the onion steals moments you didnt expect. If you like food that talks back, this one will.

Ingredients

• Potatoes: Starchy and filling, main carb source, some fiber, creamy when cooked.
• Onion: Sweet when caramelized, adds moisture and sharpness, small amount vitamins.
• Vegetable oil: Neutral frying oil, high heat friendly, adds calories not much flavor.
• Butter: Optional, gives richness and browning, little salt and dairy flavor.
• Salt: Pulls flavors together, helps crisp edges, use sparingly if watching sodium.
• Black pepper: Simple heat, aromatic, wakes the dish, nothing fancy but important.
• Bacon: Optional, salty smoky protein and fat, renders fat for frying, messy.
• Parsley: Fresh parsley brightens, adds color and herb lift, mild and fresh.

Ingredient Quantities

• 2 lb (900 g) potatoes (Yukon Gold or Russet)
• 1 large yellow onion (about 8 oz / 225 g)
• 2 to 3 tablespoons vegetable oil or neutral oil (canola sunflower or avocado)
• 1 tablespoon unsalted butter (optional)
• 1 to 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1/4 to 1/2 teaspoon garlic powder (optional)
• 2 tablespoons fresh parsley (optional)
• 4 slices bacon (optional)

How to Make this

1. Prep the potatoes: wash and peel if you want, then slice into 1/4 to 1/2 inch thick rounds or cut into bite size cubes so they cook evenly; put them in a bowl of cold water for 15 to 30 minutes to pull out excess starch.

2. While the potatoes soak slice the onion into half moons about 1/4 inch thick, chop the parsley, and if using bacon have the slices ready to cook.

3. Drain the potatoes and pat them bone dry with clean kitchen towels or paper towels, drying well is the single best trick for getting them crispy.

4. In a large heavy skillet (cast iron is best) cook the bacon over medium heat until crisp, remove and drain on paper towels, reserve about 1 to 2 tablespoons of the bacon fat in the pan; if not using bacon add 2 to 3 tablespoons vegetable oil to the cold pan and heat over medium high.

5. When the oil is shimmering add the potatoes in a single layer, dont overcrowd the pan; cook undisturbed for 4 to 6 minutes so a crust forms then flip or stir occasionally and continue browning for another 6 to 10 minutes until most pieces are golden and fork tender. Cook in batches if needed.

6. Push the potatoes to one side of the pan, add 1 tablespoon unsalted butter if using and the sliced onion, lower heat to medium and cook the onion until soft and caramelized about 5 to 8 minutes, stirring so it doesnt burn.

7. Mix the onions into the potatoes, season with 1 to 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and if you like 1/2 teaspoon smoked paprika plus 1/4 to 1/2 teaspoon garlic powder; taste and adjust seasoning.

8. Return the chopped bacon to the pan if using, sprinkle 2 tablespoons fresh parsley over everything, toss to combine and let it sit a minute so the flavors marry; add more butter or a drizzle of oil if the pan looks dry.

9. Finish by giving it a final taste for salt and pepper, transfer to a platter and serve hot straight from the pan; a quick trick if some potatoes are cooked through but not crisp enough is to turn up the heat for a minute or two and let them brown without stirring.

Equipment Needed

1. Large heavy skillet (cast iron is best)
2. Cutting board
3. Chef’s knife
4. Vegetable peeler (optional)
5. Large bowl for soaking potatoes
6. Colander or slotted spoon for draining
7. Clean kitchen towels or paper towels for drying
8. Sturdy spatula or metal turner and tongs
9. Measuring spoons

FAQ

FRIED POTATOES AND ONIONS Recipe Substitutions and Variations

• Potatoes: use red potatoes or fingerlings; they hold their shape and wont get as mushy. For a sweeter twist try sweet potatoes, but they caramelize faster so cut bigger pieces and watch the cook time.
• Oil or butter: swap the vegetable oil for olive oil (use light or avocado oil for a higher smoke point), or use ghee or rendered bacon fat for more flavor. Extra virgin olive oil will taste stronger and may smoke sooner.
• Onion: replace the yellow onion with white or sweet onions, or use shallots for a milder sweeter note. Shallots cook faster so slice them thinner.
• Bacon: use pancetta or diced smoked ham, or go vegetarian with smoked tofu or tempeh. If you skip cured meat add a pinch of smoked paprika and a little extra oil to get that smoky savory hit.

Pro Tips

1) Dry them super good, like really good. Even a little moisture will stop the crust from forming, so after soaking pat with towels then let them sit a minute on a wire rack or extra towel before the pan. its the single biggest difference between meh and awesome potatoes.

2) Don’t overcrowd the pan. Work in batches if needed, give each piece room so the heat can do its job. If you pile them up they steam not crisp, and you wont get that golden sear.

3) Use a heavy pan (cast iron is best) and get the oil hot before you add the potatoes, but not smoking. Let them cook undisturbed until the bottoms are golden then turn, flipping too soon kills the crust. If some pieces are cooked through but not crisp, crank the heat for a minute or two to finish them off.

4) Season smart and finish for flavor. Salt after browning so you dont draw out moisture early, save a little butter or bacon fat to toss in at the end for shine, and finish with fresh parsley or a squeeze of lemon to brighten it up.