Fried Potatoes and Onion

Fried Potatoes and Onion 🥔🧅

(Classic, Crispy, Comfort Food)

Simple ingredients, big flavor—this old-fashioned skillet dish is all about technique.

🧾 Ingredients (Serves 2–4)

• 4 medium potatoes (russet for crispy, Yukon gold for creamy)

• 1 large onion, sliced

• 3–4 Tbsp oil, bacon grease, or butter

• ¾ tsp salt (to start)

• ½ tsp black pepper

• Optional: paprika, garlic powder, fresh parsley

👩‍🍳 Instructions

1. Prep potatoes

   • Peel or leave skins on.

   • Slice thin (¼-inch or less).

   • Soak in cold water 15–20 minutes (optional but helps crisp).

   • Drain and pat very dry.

2. Heat skillet

   • Use a large cast-iron or heavy skillet.

   • Heat oil over medium-high until shimmering.

3. Fry potatoes

   • Add potatoes in an even layer.

   • Sprinkle with salt and pepper.

   • Do not stir for 4–5 minutes to form a crust.

4. Flip & cook

   • Turn potatoes. Cook another 5–7 minutes, stirring occasionally.

5. Add onions

   • Add sliced onions once potatoes are mostly tender.

   • Cook 5–7 minutes more until onions are soft and lightly caramelized.

6. Finish & serve

   • Taste and adjust seasoning.

   • Sprinkle with optional spices or parsley.

🌟 Pro Tips

• Crowding = soggy potatoes → use a large pan

• Salt early for flavor, finish with pepper

• Bacon grease adds unbeatable flavor

• Lower heat once onions go in to prevent burning

🔄 Variations

• Southern style: Add smoked paprika + bacon bits

• German style: Finish with a splash of vinegar

• Breakfast skillet: Add fried eggs on top

• Crispy deluxe: Finish with a pat of butter

🍽️ Serve With

• Eggs & toast

• Sausage or ham

• Fried chicken

• Meatloaf or pork chops

If you want, I can share a diner-style extra crispy method, oven version, or one-pan breakfast skillet with eggs and sausage.