A classic comfort food side dish, perfect for breakfast, lunch, or dinner. This recipe yields crispy potatoes and sweet, caramelized onions.
Ingredients:
- 2 medium-sized potatoes (russet or Yukon Gold), peeled and sliced into 1/4-inch thick pieces
- 1 medium-sized onion, sliced
- 2-3 tablespoons vegetable oil (or olive oil)
- Salt, to taste
- Black pepper, to taste
- Optional: 1/4 teaspoon garlic powder
- Optional: 1/4 teaspoon paprika
- Optional: Fresh herbs (parsley, thyme), chopped, for garnish
Instructions:
- Prepare the Vegetables:
- Peel and slice the potatoes into roughly 1/4-inch thick slices. You can also cut them into cubes if you prefer.
- Peel and slice the onion.
- Heat the Oil:
- Heat the vegetable oil in a large skillet or frying pan over medium heat.
- Cook the Potatoes:
- Add the sliced potatoes to the hot skillet. Spread them out in a single layer as much as possible.
- Season with salt, pepper, and optional garlic powder and paprika.
- Cook the potatoes for 5-7 minutes on one side, or until golden brown. Then, flip them and cook for another 5-7 minutes, or until cooked through and crispy.
- Add the Onions:
- Once the potatoes are mostly cooked, add the sliced onions to the skillet.
- Continue cooking, stirring occasionally, until the onions are softened and caramelized (golden brown), about 5-10 minutes.
- Continue to stir the potatoes while the onions are cooking to ensure even browning.
- Combine and Serve:
- Once both the potatoes and onions are cooked to your liking, mix them together in the skillet.
- Taste and adjust the seasoning as needed.
- Remove from heat and transfer to a serving plate.
- Garnish with fresh herbs, if desired.
- Serve hot.
Tips and Variations:
- For extra crispy potatoes, soak the sliced potatoes in cold water for 30 minutes before cooking, then pat them dry thoroughly.
- You can add other vegetables, such as bell peppers or mushrooms, to the skillet along with the onions.
- For a spicy version, add a pinch of red pepper flakes.
- Bacon or sausage pieces can be cooked in the pan before the potatoes and onions for added flavor.
- If you like softer potatoes, you can partially boil them before frying.
- Use a cast iron skillet for optimal heat distribution and crispy results.