Fried Potatoes and Onions
These pan-fried potatoes and onions are a great potato side featuring fork-tender, crispy fried potatoes and tasty onions. They can easily complement any breakfast or dinner! The potatoes are a versatile side dish that tastes just as good with your eggs and bacon as with a roasted chicken.
Servings: 6 servings
Calories: 218kcal
Prep 10 minutes
Cooking 20 minutes
Total Time 30 minutes
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Ingredients
- 2 lbs russet potatoes (washed and cut into ½ inch pieces, cubed)
- 1 medium yellow onion (grated or finely chopped)
- ¼ cup olive oil (extra virgin - more as needed, enough to cover the bottom of your frying pan)
- ½ teaspoon salt (to taste)
- ¼ teaspoon ground black pepper (to taste)
- ½ teaspoon garlic powder (to taste)
- ½ teaspoon smoked paprika (or paprika)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Grate a medium 1 medium yellow onion or white onion and wash and cube 2 lbs russet potatoes. *Peeling the potatoes is optional.
- Heat the ¼ cup olive oil in a large frying pan, skillet, or cast-iron skillet over medium heat.
- Add the grated onions, cubed potatoes, and seasoning (½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon smoked paprika, and ½ teaspoon garlic powder - unless you'd like to use minced garlic, reserve the minced garlic for the uncovered cooking time).
- Stir the ingredients together then spread them in an even layer over the bottom of your pan. Cover with a tight-fitting lid and cook for 10 minutes, or until golden brown.
- After the 10 minutes of cooking while covered, uncover and stir the potatoes and onions (add minced garlic, if using). Leave uncovered to finish for about 5 to 10 minutes, or until your potatoes are fork-tender and have reached your desired level of tenderness.
- Remove from heat when the potatoes are done cooking and serve immediately.
Notes
- Stir in ideas that you might like to include: minced garlic, diced red or green bell peppers, shallots, green onions, mushrooms, cherry tomatoes, or diced heirloom tomatoes. You might also use fresh herbs, including chopped parsley, sprigs of rosemary, or a bunch of thyme.
- How To Avoid Soggy Fried Potatoes - Be sure to heat your oil before adding the potatoes to the skillet or frying pan. This partially covered method works for cooking the potatoes all the way through, but you need that uncovered for the last half of the cooking time to burn off any excess moisture.
- Pan Frying Potatoes in Oil Vs Butter - Butter will burn if used at a high enough heat to really get a good 'fry' on your taters. The oil prevents your potato dish from burning before it hits your plate. If you like the taste of butter, reserve it for adding at the end when the heat can be reduced slightly before serving.
Nutrition
Calories: 218kcal (11%) | Carbohydrates: 32g (11%) | Protein: 4g (8%) | Fat: 9g (14%) | Saturated Fat: 1g (6%) | Sodium: 206mg (9%) | Potassium: 696mg (20%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 82IU (2%) | Vitamin C: 11mg (13%) | Calcium: 31mg (3%) | Iron: 2mg (11%)
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