Of course! That simple, classic combination is a cornerstone of comfort food. Here’s a comprehensive guide to making perfect fried potatoes and onions, covering techniques, tips, and variations.
The Classic Stovetop Method (The Winner)
This method gives you the best control for achieving a crispy exterior and tender interior.
Ingredients:
· Potatoes: 2-3 large russet or Yukon Gold potatoes
· Onion: 1 large yellow or sweet onion, sliced
· Fat: 2-3 tablespoons of oil with a high smoke point (canola, vegetable, or avocado oil) + 1 tablespoon of butter (optional, for flavor)
· Seasoning: Salt, black pepper, paprika, or garlic powder (to taste)
Instructions:
- Prep the Potatoes: Scrub the potatoes clean. You can peel them or leave the skins on for extra texture. Slice them into uniform, ¼-inch thick slices or cubes. This is key for even cooking.
- Par-cook (The Secret to Crispiness!): This step is highly recommended. Place the potato slices in a microwave-safe bowl with a splash of water. Cover and microwave for 3-5 minutes until just tender but not fully cooked. Alternatively, you can boil them for 5-6 minutes. Drain and pat them very dry with paper towels. Moisture is the enemy of crispness.
- Heat the Fat: Heat the oil (and butter, if using) in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat.
- Cook the Potatoes: Add the par-cooked, dried potatoes to the hot oil in a single layer. Don’t overcrowd the pan; cook in batches if necessary. Let them cook undisturbed for 4-5 minutes until a golden-brown crust forms on one side.
- Flip and Season: Flip the potatoes. Season generously with salt, pepper, and any other spices you like. Continue to cook, stirring occasionally, for another 10-15 minutes until they are as crispy as you like.
- Add the Onions: When the potatoes are about 75% done, push them to the side of the skillet. Add the sliced onions to the center. Cook for 3-4 minutes, stirring occasionally, until they become soft and translucent. If the pan is dry, add a tiny bit more oil.
- Combine and Finish: Mix the onions and potatoes together and cook for another 2-3 minutes so the flavors meld. Taste and adjust seasoning.
- Serve Immediately: Enjoy hot! They lose their crispness if left to sit too long.
Alternative Method: The One-Pan Roast
Perfect for hands-off cooking and easier cleanup. The result is less “fried” and more tender and caramelized.
Instructions:
- Preheat your oven to 425°F (220°C).
- On a large baking sheet, toss the sliced potatoes and onions with oil and seasonings.
- Spread everything in a single layer.
- Roast for 20-25 minutes, flip/stir, and roast for another 15-20 minutes until the potatoes are tender and browned at the edges.
Key Tips for the Best Results:
· Potato Choice: Russets will be the fluffiest and get the crispiest. Yukon Golds are a great all-rounder—creamier inside and still brown nicely.
· Dryness is Key: Whether you par-cook or not, ensuring your potatoes are as dry as possible before they hit the hot oil is the #1 rule for browning.
· Don’t Crowd the Pan: Overcrowding creates steam, which makes the potatoes soft and mushy. Give them space! Use a large skillet and cook in batches if needed.
· Patience with Flipping: Let them sit undisturbed for several minutes to develop that beautiful golden crust.
· Onion Timing: Onions cook much faster than potatoes. Add them later to prevent them from burning and becoming bitter.
Delicious Variations:
· Breakfast Style: In the last few minutes of cooking, make a well in the center and scramble a few eggs right in the pan.
· “Peasant” Style: Add sliced smoked sausage or kielbasa with the onions for a full meal.
· Herby: Finish with a handful of fresh chopped parsley, chives, or rosemary.
· Spicy: Add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce.
· Cheesy: Turn off the heat and sprinkle with shredded cheddar cheese. Cover for a minute to let it melt.
Enjoy your delicious, homemade fried potatoes and onions! They’re the perfect side for eggs, steak, meatloaf, or just about anything.