🥔 Fried Potatoes and Onions Recipe
⭐ Why You’ll Love It:
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Crispy edges with soft, fluffy insides
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Sweet, caramelized onions
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Uses pantry staples
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Great for breakfast, brunch, or as a dinner side
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Totally customizable (add bacon, herbs, peppers, cheese…)
🧂 Ingredients:
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2 pounds russet or Yukon gold potatoes, peeled and cut into 1/4-inch slices or cubes
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1 large yellow or white onion, thinly sliced
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3 tablespoons vegetable oil (or a mix of oil and butter)
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1 teaspoon garlic powder (optional)
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Salt & black pepper, to taste
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Optional add-ins: chopped bell peppers, paprika, red pepper flakes, chopped parsley
🔥 Instructions:
1. Prep the Potatoes:
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Peel and cut the potatoes into even slices or cubes.
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Pro Tip: Soak the cut potatoes in cold water for 20–30 minutes. This removes excess starch, helping them crisp better.
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Drain and dry thoroughly with a kitchen towel or paper towels.
2. Cook the Onions:
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In a large skillet (preferably cast iron), heat 1 tablespoon of oil over medium heat.
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Add the onions and sauté until soft and golden, about 5 minutes.
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Transfer the onions to a bowl and set aside.
3. Fry the Potatoes:
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Add the remaining oil to the pan.
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Spread the potatoes in a single layer. Let them cook without stirring for 5–7 minutes to allow the bottom layer to brown.
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Use a spatula to gently flip the potatoes in sections.
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Continue cooking for another 15–20 minutes, flipping occasionally, until golden and crispy.
4. Combine & Season:
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Add the cooked onions back to the skillet.
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Season with salt, pepper, and garlic powder (if using). Toss everything together and cook for another 2–3 minutes.
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Taste and adjust seasoning.
🧀 Optional Add-Ins & Variations:
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Bacon: Cook crispy bacon first, then fry potatoes in the bacon fat. Add crumbled bacon at the end.
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Cheese: Sprinkle shredded cheddar or Monterey Jack on top in the final minutes of cooking.
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Spicy Kick: Add paprika, cayenne, or diced jalapeños.
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Herbs: Finish with fresh chopped parsley, thyme, or rosemary.
🥘 What to Serve It With:
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Fried or scrambled eggs
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Steak or grilled meats
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Sausage or bacon
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Cornbread and greens
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Inside a breakfast burrito
📦 Storage & Reheating:
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Reheat: Use a skillet or toaster oven to re-crisp. Microwave will make them soft.
🔁 Frequently Asked Questions
Q: Can I use red potatoes or new potatoes?
A: Yes, but they are waxier and won’t get as crispy. Russets are best for that golden crust.
Q: Do I have to soak the potatoes?
A: It’s optional but highly recommended for crispier results.
Q: Can I make these in the oven or air fryer?
A: Yes! Toss potatoes and onions in oil and roast at 425°F (220°C) for 30–35 minutes, stirring halfway. In an air fryer, cook at 400°F for 15–20 minutes.
❤️ Final Thoughts:
Fried potatoes and onions are a humble but powerful dish — nostalgic, budget-friendly, and packed with flavor. Whether you’re making them for a Sunday brunch or a hearty weeknight dinner, they’ll win over anyone at the table.
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