Step 4: Fry the Potatoes
- Spread the potato slices evenly in the skillet. Avoid overcrowding—if needed, cook in batches for better browning.
- Let them cook undisturbed for 4–5 minutes. This initial contact helps form a golden crust.
- Flip the potatoes gently with a spatula and continue frying, allowing both sides to crisp.
Step 5: Add the Onions
- Once the potatoes are halfway cooked and beginning to brown, add the sliced onions to the skillet.
- Stir gently to combine, making sure the onions tuck between the potatoes.
- Continue cooking for 10–12 minutes, stirring occasionally, until the onions turn soft and golden while the potatoes are tender inside and crispy on the edges.
Step 6: Season and Serve
- Sprinkle salt, pepper, and any additional seasonings like paprika or garlic powder.
- Toss gently to distribute flavors.
- Serve hot, garnished with fresh parsley if desired.
Tips for Success
- Cast iron is king: It retains heat and gives potatoes that perfect crust.
- Don’t stir too often: Letting the potatoes sit helps them crisp up rather than steam.
- Add onions later: This ensures they caramelize without burning before the potatoes finish cooking.
- Versatility: Add bell peppers, bacon bits, or cheese for a more filling variation.
Serving Suggestions
- Breakfast: Pair with fried or scrambled eggs and toast.
- Lunch/Dinner: Serve alongside grilled chicken, steak, or roasted vegetables.
- Snack: Enjoy them on their own with a dipping sauce like ketchup, aioli, or sour cream.
Final Thoughts
Fried potatoes and onions prove that the best dishes often come from the simplest ingredients. With a little patience and the right technique, you can create a dish that’s crispy, flavorful, and endlessly satisfying. Once you’ve mastered the classic recipe, you can customize it with spices, vegetables, or proteins to make it your own.
Would you like me to also write you a shorter “recipe card style” version of this (ingredients + quick directions), so you can use it easily in a blog or print format?
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