A simple and satisfying side dish of crispy fried potatoes and sweet caramelized onions. Perfect for breakfast, lunch, or dinner.
Ingredients:
- 2 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1 medium yellow onion, thinly sliced
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: 1/4 teaspoon paprika, red pepper flakes, or other desired spices
- Optional: Fresh parsley, chopped, for garnish
Instructions:
- Prepare the vegetables: Peel and thinly slice the potatoes. Slicing them too thick will make them take longer to cook. Peel and thinly slice the onion. Try to keep the slices relatively uniform in thickness for even cooking.
- Heat the oil: Heat the olive oil or vegetable oil in a large skillet (preferably cast iron) over medium heat.
- Add the onions: Add the sliced onions to the skillet and cook, stirring occasionally, until they are softened and starting to caramelize. This should take about 5-7 minutes. Reduce the heat to medium-low if they start to brown too quickly.
- Add the potatoes: Add the sliced potatoes to the skillet with the onions. Spread them in a single layer as much as possible. If you have too many potatoes to fit in a single layer, you may need to cook them in batches or use a larger skillet.
- Season: Sprinkle the potatoes and onions with salt, pepper, and any other desired spices (like paprika or red pepper flakes).
- Cook the potatoes: Cook the potatoes, undisturbed, for about 5-7 minutes, or until the bottom layer is golden brown and crispy.
- Flip and continue cooking: Flip the potatoes and onions using a spatula. Try to get underneath the potatoes to flip them without breaking them too much. Continue cooking for another 5-7 minutes, or until the other side is golden brown and the potatoes are tender. You can test the potatoes for doneness by piercing them with a fork; they should be easily pierced.
- Serve: Remove the fried potatoes and onions from the skillet and transfer them to a serving plate. Garnish with fresh parsley, if desired. Serve hot.