Fried potatoes and onions ❤️ This is not the healthiest dish, although it is delicious. For the people who do not like them, the onion is optional. I make it for my family often and the restaurant I work at changed their recipe to this! Add diced tomatoes alongside the onion and garlic for a tasty addition.
Crispy, delicious Pan Fried Potatoes and Onions is a great potato side of fork-tender fried potatoes to complement practically any breakfast or dinner! The potatoes are a versatile side dish that tastes just as good with your eggs as they do with a whole roasted chicken!
Simple but delicious crispy pan fried potatoes and onions are an excellent way to use up potatoes that you have leftover from dinner the night before. Smoked paprika takes these to a whole new level of fantastic!
Fried potatoes and onions INGREDIENTS:
Enough peanut oil to wet the entire bottom of your pan
2 tbsp unsalted sweet cream butter
1 lb Idaho Russet or Red potatoes (I like Reds – but that is just a personal preference)
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Fried potatoes and onions INGREDIENTS:
Enough peanut oil to wet the entire bottom of your pan
2 tbsp unsalted sweet cream butter
1 lb Idaho Russet or Red potatoes (I like Reds – but that is just a personal preference)
Salted water
½ medium-sized sweet onion like Vidalia
Salt and Pepper to taste
Garnish with paprika and fresh basil
INSTRUCTIONS:
Place a heavy 9” cast-iron skillet over medium heat (just a little more than medium on my electric stove).
Pour oil into the skillet and add the butter as well. Allow this to heat until the oil is shimmery on the surface – not smoking – if it starts to smoke, pull it off the heat and let it cool some until it is shimmery again.
Cut up the potatoes into pieces that are the same size – chips or cubes – your choice.
As you cut, place into 4 cups of water that has 2 Tbs of salt mixed in.
Cut up onion into bigger chunks than you cut the potato.
After 5 minutes, drain the potato VERY WELL and dry with paper towels
When the oil is ready (shimmery) put the potato and the onion into the oil.
Do not crowd the potatoes. If there isn’t enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel, and then cook the rest.
Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.
Drain on a paper towel. Salt and pepper as soon as you remove from the oil
Garnish and serve hot.
Enjoy.