Fried Potatoes and Onions (Crispy & Flavorful)
Ingredients
- 4–5 medium potatoes, peeled and sliced (or diced)
- 1 large onion, sliced
- 3–4 tbsp vegetable oil (or enough to coat the pan)
- 1 tsp salt (to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional, for color & flavor)
- Fresh parsley, chopped (optional for garnish)
Instructions
1. Prep the Potatoes
- Slice potatoes into thin rounds or small cubes.
- Rinse under cold water to remove excess starch.
- Pat very dry with paper towels — this is key for crispiness.
2. Heat the Pan
- Heat vegetable oil in a large skillet over medium-high heat.
- Once the oil shimmers, it’s ready.
3. Start Frying
- Add the potatoes in an even layer.
- Do not stir immediately — let them sit for 4–5 minutes to develop a golden crust.
4. Add the Onions
- Add sliced onion over the top.
- Sprinkle salt, pepper, and paprika if using.
- Stir gently to combine.
5. Cook Until Crispy
- Continue frying for 15–20 minutes, stirring every few minutes.
- Add a little more oil if the pan becomes dry.
- Potatoes should be golden, crispy on the edges, and soft inside.
6. Serve
- Taste and adjust seasoning.
- Sprinkle parsley on top if desired.
- Serve hot!
Tips for Perfect Fried Potatoes
- Don’t overcrowd the pan — use a large skillet.
- Cast iron gives the BEST crisp.
- Add onions halfway so they caramelize without burning.
- To speed cooking, cover the pan for 3–4 minutes early on, then uncover to crisp.
- For extra flavor: add garlic powder, smoked paprika, or a splash of vinegar at the end.