Fried Potatoes and Onion
🛒 What You’ll Need
- 4-5 Large Russet or Yukon Gold potatoes, sliced into rounds 🥔
- 1 Large yellow onion, thinly sliced 🧅
- 3 tbsp Vegetable oil or lard 🫒
- 2 tbsp Butter (for that extra golden crust!) 🧈
- 2 cloves Garlic, minced 🧄
- 1 tsp Smoked paprika ✨
- Salt & Black pepper to taste 🧂🖤
- Optional: Fresh parsley or green onions for garnish 🌿
👩🍳 Instructions
- Prep the Spuds: Peel and slice your potatoes into uniform rounds (about 1/4 inch thick). Pro Tip: Soak them in cold water for 10 minutes and pat them bone-dry to get them extra crispy! 🥔🚿💨
- Heat it Up: In a large heavy skillet (cast iron is best!), heat the oil and butter over medium-high heat until the butter is bubbling. 🍳🔥🧈
- The First Sear: Add the potato slices in an even layer. Let them cook undisturbed for 5–7 minutes until the bottom side is deeply golden and crispy. ⏲️🥨🤤
- Add the Aromatics: Toss in the sliced onions and minced garlic. Carefully flip the potatoes to bring the crispy side up. 🧅🧄🌪️
- Crisp & Caramelize: Continue cooking for another 10–12 minutes, tossing occasionally. You want the onions to become soft and caramelized while the potatoes get those beautiful dark edges as seen in the photo! 📉🔥✨
- Season: Sprinkle with salt, pepper, and smoked paprika during the last 2 minutes of cooking. 🧂🌶️✨
- Serve: Remove from heat and garnish with fresh herbs. Serve hot and steaming! 🍽️👑😋
🔥 Pro Tips:
- The “Lid” Trick: If your potatoes are getting too brown but aren’t soft in the middle yet, cover the pan with a lid for 2–3 minutes to steam them through, then remove the lid to finish crisping! 🥘🛡️💎
- Don’t Overcrowd: If you put too many potatoes in the pan at once, they will steam instead of fry. Work in batches if you need to! 🚫🥔📐🎯
