Fried Potatoes and Onions

Here’s a detailed, step-by-step article about making Fried Potatoes and Onions. I’ve made it easy to follow while keeping it rich and flavorful:

Fried Potatoes and Onions: A Simple, Comforting Side Dish

Few dishes are as universally loved as fried potatoes and onions. Crispy on the outside, tender on the inside, with sweet, caramelized onion flavor – it’s the perfect side for breakfast, lunch, or dinner. This classic recipe transforms humble ingredients into a dish full of flavor, comfort, and nostalgia.

Ingredients

• 4 medium-sized potatoes (Yukon Gold or Russet work best)
• 1 large onion (yellow or white)
• 3–4 tablespoons of vegetable oil, olive oil, or butter
• Salt, to taste
• Black pepper, to taste
• Optional: garlic powder, paprika, or fresh herbs (like parsley or thyme)

Step 1: Prep the Ingredients

1. Wash and peel the potatoes (peeling is optional if you like skin-on texture).
2. Slice the potatoes into even rounds or thin cubes, about ¼ inch thick. Uniform pieces ensure they cook evenly.
3. Peel and slice the onion into thin half-moons or rings.

Tip: Soak the potato slices in cold water for 15–20 minutes to remove excess starch. This helps them get crispier when frying.

Step 2: Heat the Pan

1. Place a large skillet or frying pan over medium heat.
2. Add 3 tablespoons of oil or butter and let it heat until shimmering (or melted, in the case of butter).

Pro Tip: Mixing butter and oil gives a rich flavor while preventing the butter from burning.

Step 3: Cook the Potatoes

1. Drain and pat the potato slices dry.
2. Carefully add them to the pan in a single layer.
3. Sprinkle with salt and pepper.
4. Let the potatoes cook undisturbed for 5–7 minutes, allowing a golden crust to form on the bottom.
5. Stir or flip occasionally to ensure all sides get browned.

Note: Don’t rush this step—crispiness comes from patient cooking.

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