Fried Potatoes and Onions

Step 3: Cook the Potatoes

1. Add the sliced potatoes to the hot oil in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
2. Let them cook undisturbed for 5–7 minutes so they can develop a golden crust.
3. Flip the potatoes carefully with a spatula and cook for another 5–7 minutes, until tender on the inside and golden brown on the outside.

Tip: If you like softer potatoes, you can cover the pan for a few minutes to allow steam to cook them through.

Step 4: Add the Onions

1. Push the potatoes slightly to the side and add the sliced onions to the pan.
2. Stir the onions gently to coat them in oil. Cook for 5–6 minutes, stirring occasionally, until they become soft and slightly caramelized.
3. Mix the onions and potatoes together in the pan for the last minute of cooking so the flavors meld.

Optional seasoning: Sprinkle with salt, black pepper, paprika, garlic powder, or chopped fresh herbs for an extra burst of flavor.

Step 5: Serve and Enjoy

1. Remove the pan from heat and transfer the fried potatoes and onions to a serving dish.
2. Taste and adjust the seasoning if necessary.
3. Serve hot as a side dish with eggs for breakfast, grilled meats for lunch or dinner, or even as a snack on its own.

Tips for the Perfect Fried Potatoes and Onions:

• Crispier texture: Soak potato slices in cold water for 15–30 minutes before frying, then pat dry. This removes excess starch and helps crispiness.
• Even cooking: Slice potatoes and onions evenly to ensure they cook at the same rate.
• Flavor boost: Add a teaspoon of smoked paprika or fresh thyme during cooking for a delicious twist.

With this easy method, you’ll get golden, crispy, and flavorful fried potatoes and onions every time. This humble dish proves that simple ingredients, cooked with care, can create something extraordinary.

If you want, I can also make a shortcut version with minimal oil for healthier fried potatoes and onions without losing flavor. Do you want me to do that?