Mom’s Fried Potatoes and Onions: A Golden Classic of Home Cooking
There are few dishes that can rival the comforting aroma and nostalgic warmth of Mom’s Fried Potatoes and Onions. It’s a simple, old-fashioned recipe—crispy on the outside, tender on the inside, and bursting with rich caramelized onion flavor. This dish embodies everything we love about homemade comfort food: heartiness, simplicity, and that unmistakable touch of love that only a mother’s cooking can bring.
Below is a detailed step-by-step guide to making this timeless classic just the way Mom did—perfectly golden, flavorful, and satisfying enough to serve as a side or even a main dish.
🥔 Ingredients You’ll Need
- 4 large russet potatoes (or Yukon Gold for a creamier texture)
- 1 large yellow onion, thinly sliced
- 3–4 tablespoons vegetable oil or bacon grease (for extra flavor)
- Salt, to taste
- Black pepper, freshly ground, to taste
- (Optional) A pinch of paprika or garlic powder for extra seasoning
🔪 Step 1: Prepare the Potatoes
Start by scrubbing your potatoes clean under running water. You can peel them if you prefer a smooth texture, but many people love to leave the skins on for added crispiness and nutrition.
Next, slice the potatoes into thin, even rounds—about ¼-inch thick. Thin slices cook more evenly and get crisp around the edges.
💡 Tip: For perfectly uniform slices, use a mandoline slicer or a sharp knife. After slicing, soak the potatoes in cold water for about 15–20 minutes. This helps remove excess starch, ensuring they fry up golden and not sticky.
🧅 Step 2: Slice the Onions
While the potatoes are soaking, peel and thinly slice the onion. You can cut it into rings or half-moons, depending on your preference. The key is to keep the slices thin so they caramelize beautifully in the pan.
🍳 Step 3: Heat the Pan
Use a large cast-iron skillet or a heavy-bottomed frying pan—these distribute heat evenly and create that classic crispy crust.
Add your oil or bacon grease to the pan and heat it over medium heat until it shimmers. You want it hot enough to sizzle but not smoke.
Please Head On keep on Reading (>)
No Responses Yet