Fried potatoes and onions are a classic comfort food that brings a delightful combination of crispy, golden potatoes and sweet, caramelized onions. Whether you’re serving them as a hearty breakfast side, a dinner accompaniment, or even a snack, this dish is sure to please your taste buds. The key to perfecting this recipe is a balance of crispy texture and savory flavors. Let’s dive into this easy-to-follow recipe that will have your family asking for seconds!
Tools Needed, Serving Size, and Cooking Time
Tools You’ll Need:
- A heavy 9-inch cast iron skillet
- Sharp knife
- Cutting board
- Mixing bowl
- Paper towels
- Tongs or a spatula
Serving Size:
This recipe serves 2-4 people.
Cooking Time:
- Preparation: 10 minutes
- Cooking: 15 minutes
- Total Time: 25 minutes
Ingredients
- Enough peanut oil to moisten the entire bottom of the pan
- 2 tablespoons sweet unsalted butter
- 1 pound Idaho Russet or red potatoes (personal preference for red potatoes)
- 4 cups water with 2 tablespoons salt
- ½ medium sweet onion, such as Vidalia
- Salt and pepper to taste
- Paprika and fresh basil for garnish
Steps to Make Fried Potatoes and Onions
Step 1: Prepare the Ingredients
Start by peeling the potatoes (if desired) and cutting them into equally sized pieces. You can choose chips or cubes depending on your preference. Place the cut potatoes into a bowl with 4 cups of water mixed with 2 tablespoons of salt to prevent browning and enhance flavor. Let them soak for 5 minutes.
Meanwhile, cut the onion into larger pieces than the potatoes. This ensures that the onion cooks evenly and doesn’t burn before the potatoes are done.
Step 2: Preheat the Pan
Place your heavy 9-inch cast iron skillet over medium heat. Add enough peanut oil to coat the bottom of the pan and 2 tablespoons of sweet unsalted butter. Heat the oil and butter until they shimmer on the surface but are not smoking. If the oil starts to smoke, remove it from the heat and let it cool slightly before returning it to the stove.
Step 3: Drain and Dry the Potatoes
After soaking the potatoes for 5 minutes, drain them thoroughly and pat them dry with paper towels. Removing excess moisture is crucial to achieving crispy potatoes and avoiding oil splatter during frying.
Step 4: Start Frying
When the oil is hot and shimmering, carefully add the dried potatoes and onions to the skillet. Be sure not to overcrowd the pan, as this will lower the oil’s temperature and result in soggy potatoes. If needed, cook the potatoes in batches.
Step 5: Cook to Golden Perfection
Fry the potatoes on one side for about 4 minutes until golden brown. Flip them over using tongs or a spatula and fry for another 2-4 minutes on the other side. Stir the onions occasionally to ensure even cooking.
Step 6: Drain and Season
Once the potatoes and onions are crispy and golden, remove them from the skillet and place them on a plate lined with paper towels to drain excess oil. Immediately season with salt and pepper to taste while they’re still hot.
Step 7: Garnish and Serve
Decorate the dish with a sprinkle of paprika and a few fresh basil leaves for an extra touch of flavor and presentation. Serve hot and enjoy!
Recommendations for Success
- Choose the Right Potatoes: Red potatoes or Idaho Russets work best for this recipe. Russets are fluffier inside, while red potatoes hold their shape better during frying.
- Control Oil Temperature: Ensure the oil is hot enough to shimmer but not smoke. Too cool, and the potatoes will absorb excess oil; too hot, and they may burn.
- Dry Potatoes Thoroughly: Patting the potatoes dry after soaking prevents oil splatter and helps them crisp up nicely.
- Avoid Overcrowding: Cook the potatoes in small batches if necessary to maintain consistent heat and crispiness.
- Season Immediately: Adding salt and pepper while the potatoes are hot ensures the seasoning sticks and enhances the flavor.
Serving and Storage Tips
Serving Suggestions:
- Pair fried potatoes and onions with eggs and toast for a hearty breakfast.
- Serve alongside grilled chicken or steak for a satisfying dinner.
- Enjoy them as a snack with your favorite dipping sauce.
Storage Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in an air fryer to restore crispiness. Avoid microwaving, as it can make the potatoes soggy.
FAQ
1. Can I use a different type of oil?
Yes, you can use vegetable oil or canola oil if peanut oil is unavailable. Choose an oil with a high smoke point for best results.
2. Do I have to peel the potatoes?
Not necessarily! Leaving the skin on adds texture and nutrients. Just be sure to wash the potatoes thoroughly.
3. Can I use other types of onions?
Absolutely. While Vidalia onions are sweet and flavorful, yellow or white onions work just as well.
4. How can I make this dish healthier?
You can reduce the oil slightly and opt for a non-stick skillet to use less fat. Alternatively, you can bake or air fry the potatoes and onions.
5. Can I add other seasonings?
Definitely! Feel free to experiment with garlic powder, smoked paprika, or even a dash of cayenne pepper for a kick.
Conclusion
This recipe for fried potatoes and onions is a timeless favorite that’s simple yet incredibly satisfying. With a few essential tips and techniques, you can achieve the perfect crispy texture and savory flavor every time. Whether you’re cooking for breakfast, dinner, or a quick snack, this dish is versatile and sure to impress. Try it out today and bring comfort food to your table!
