Fried Potatoes and Onions

Fried Potatoes and Onions
🧾 Ingredients
4 medium potatoes (Yukon gold or russet), peeled and sliced thin
1 large onion, thinly sliced
3–4 tablespoons oil (vegetable oil or olive oil)
2 tablespoons butter (optional, for extra flavor)
Salt, to taste
Black pepper, to taste
1 teaspoon paprika (optional)
½ teaspoon garlic powder (optional)
Fresh parsley, chopped (for garnish, optional)
🔪 Instructions
Prep the potatoes
Slice potatoes thin (about 3–5 mm thick).
Optional: soak slices in cold water for 10–15 minutes to remove starch → helps crispiness.
Drain and pat completely dry.
Heat the pan
In a large skillet, heat oil over medium heat.
Add butter if using.
Cook the potatoes
Add potatoes in an even layer.
Let them cook without stirring for 4–5 minutes to develop a golden crust.
Flip and continue cooking, stirring occasionally.
Add onions
After about 10 minutes, when potatoes are starting to soften, add sliced onions.
Cook together for another 10–15 minutes, stirring occasionally.
Season
Add salt, pepper, paprika, and garlic powder.
Continue cooking until potatoes are crispy outside and tender inside, and onions are caramelized.
Finish & serve
Taste and adjust seasoning.
Garnish with fresh parsley if desired.
🔥 Tips for Best Results
Use a cast iron skillet for extra crispiness.
Don’t overcrowd the pan—cook in batches if needed.
Let potatoes sit undisturbed sometimes to get that golden crust.