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2. Soak the Potatoes:
Place the sliced potatoes in a bowl of cold water for about 10-15 minutes. This step helps remove excess starch, which can make the potatoes soggy. After soaking, drain the water and pat the potatoes dry with a paper towel to ensure they fry up crispy.
3. Slice the Onion:
While the potatoes are soaking, slice the onion into thin rings or half-rings. You can adjust the thickness depending on your preference, but thinner slices will caramelize better and add sweetness to the dish.
4. Heat the Oil:
In a large skillet or frying pan, heat the oil over medium-high heat. You’ll want enough oil to coat the bottom of the pan, but you don’t need to submerge the potatoes.
5. Fry the Potatoes:
Once the oil is hot, add the potato slices in a single layer (you may need to do this in batches to avoid overcrowding). Fry the potatoes for about 5-7 minutes on each side until they become golden brown and crispy. Use a spatula to flip them carefully, ensuring they cook evenly on both sides.
6. Add the Onions:
When the potatoes are almost done, add the sliced onions to the pan. Cook for an additional 3-5 minutes, stirring occasionally, until the onions soften and become caramelized. You want them to turn a golden-brown color, which will add a lovely sweetness to the overall dish.
7. Season the Dish:
Once the potatoes and onions are cooked to your desired level of crispness, season with salt, pepper, garlic powder, and paprika. Stir everything together to coat evenly.
8. Serve:
Transfer the fried potatoes and onions to a serving platter or individual plates. Garnish with fresh chopped parsley or chives for a pop of color and freshness.
Tips for Perfect Fried Potatoes and Onions:
- Use the Right Potatoes: Russet potatoes are known for their starchy content, which helps them become crispy, while Yukon Golds have a buttery texture that adds creaminess. Choose whichever you prefer, but Russet potatoes typically work best for frying.
- Don’t Skip Soaking: Soaking the potatoes in water before frying removes excess starch and ensures they become crispier when fried. It’s a small step that makes a big difference.
- Control the Heat: Be sure to fry the potatoes on medium-high heat to get the perfect crispy texture. If the heat is too high, the outside may burn before the inside is fully cooked.
- Experiment with Spices: Feel free to add your favorite seasonings to customize the dish. Smoked paprika, thyme, rosemary, or even a dash of cayenne pepper can elevate the flavor profile.
Variations:
- Cheese Lovers: Top the fried potatoes and onions with shredded cheese, such as cheddar, mozzarella, or parmesan, during the last minute of cooking. Let it melt for a cheesy, indulgent twist.
- Bacon Addition: Fry up some crispy bacon and crumble it on top of the dish for added flavor and crunch.
- Spicy Option: If you like heat, sprinkle some chili flakes or diced jalapeños on the onions as they cook.
Conclusion:
Fried potatoes and onions are one of those dishes that are simple to prepare yet full of comforting, satisfying flavors. Whether you’re making them for breakfast, lunch, or dinner, they pair beautifully with almost anything—from eggs and sausages to steak or grilled chicken. This recipe is versatile, customizable, and always a crowd-pleaser. Enjoy every crispy, savory bite!
