Hey there! So, I have this little recipe that’s not just easy but also incredibly scrumptious—Fried Potatoes and Onion. The first time I cooked this, I was a college student trying to impress my roommate with something other than ramen. Spoiler: it worked, and now it’s a staple in my kitchen. I mean, who doesn’t love the smell of onions gently sizzling in a pan? It’s the kind of dish that makes your house smell like a home. And while we’re talking about smells, I once burnt these potatoes because I was too busy watching a show. Lesson learned: multitasking can be a bit of a culinary villain!
Why You’ll Love This
I make this when I need something comforting but don’t want to spend hours in the kitchen. My family goes crazy for this because it’s both simple and delicious. (Trust me, even picky eaters seem to devour it.) Plus, it’s one of those dishes that’s forgiving if you get a bit distracted by your phone or a chatty neighbor. And, oh boy, the crispy bits at the bottom of the pan are just the best.
Ingredients
- 4 medium potatoes (I sometimes use sweet potatoes when I’m feeling fancy)
- 1 large onion (any kind, but my grandmother always insisted on yellow)
- 3 tablespoons of oil (olive oil or whatever you have on hand)
- Salt and pepper to taste
- Optional: A sprinkle of paprika or some fresh herbs like thyme
Directions
First things first, peel the potatoes if you like them that way. I usually leave the skin on because who wants extra work? Slice them up, not too thin, not too thick. The trick is to get them roughly the same size so they cook evenly. As for the onions, slice them up nice and thin. Heat up your oil in a large pan over medium heat.
Once it’s hot (but not smoking), toss in the potatoes. Stir them around a bit to coat them in the oil. After about 10 minutes, add the onions. This is usually where I sneak a taste because why wait? Cook everything until the potatoes are golden and crispy, and the onions are beautifully caramelized. Don’t worry if it looks a bit weird at this stage—it always does!
Notes
I’ve tried rushing these potatoes, but patience is key. They just need time to develop those lovely crispy edges. Also, if you have leftovers (although that’s a big ‘if’), they make a great breakfast with eggs.
Variations
Once, I tried adding cheese, thinking it would be amazing, but it kinda turned into a gooey mess. Maybe skip that experiment. However, adding a touch of garlic when you toss in the onions really lifts the flavors.
Equipment
You’ll need a large frying pan, but if you’re like me and have misplaced your favorite one, any decent-sized skillet will do. And hey, if you don’t have a peeler, a knife works just fine—just watch those fingers!
Storage Information
These fried potatoes can be stored in an airtight container in the fridge for up to three days, but honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving this with a dollop of sour cream on the side or even some ketchup if I’m feeling nostalgic. It’s also great as a side dish with grilled meats or a simple salad.
Pro Tips
I once tried rushing this step and regretted it because the potatoes were undercooked inside. So, take your time—let them cook until they’re soft inside and crispy outside.
FAQ
Can I use a different type of oil? Sure, you can use whatever you’ve got. Vegetable oil works well, though I prefer the taste of olive oil.
What if I don’t have an onion? You can skip it or maybe use some garlic. It changes the flavor a bit but still tastes good!
How do I know when the potatoes are done? They should be golden brown and tender when you poke them with a fork.