Fried Potatoes And Onion

Absolutely! Here’s a warm, flavorful article for Fried Potatoes and Onion — perfect for a recipe blog, magazine, or comfort food collection.

Fried Potatoes and Onion: A Simple Classic Comfort Dish

Few things say “comfort food” quite like Fried Potatoes and Onion. Crispy on the outside, tender on the inside, and infused with the sweet, savory flavor of caramelized onions, this classic dish is as versatile as it is satisfying. It’s perfect for breakfast, a side for dinner, or even as a hearty snack.

Whether you’re serving it alongside eggs and bacon, roasted chicken, or a juicy steak, fried potatoes and onions are a timeless recipe that brings warmth and flavor to any meal. Best of all, it’s easy to prepare with simple ingredients you likely already have on hand.

Ingredients

• 4 medium potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 3 tablespoons vegetable oil or butter
• Salt, to taste
• Black pepper, to taste
• Optional: fresh herbs like parsley or thyme for garnish

Instructions

1. Prep the Potatoes and Onion
   Slice the potatoes evenly to ensure they cook uniformly. Thin slices will get crispier, while slightly thicker slices stay soft and tender. Slice the onion thinly to allow it to caramelize alongside the potatoes.
2. Heat the Pan
   In a large skillet, heat the oil or butter over medium heat until hot but not smoking.
3. Cook the Potatoes
   Add the sliced potatoes in a single layer. Let them cook undisturbed for a few minutes to develop a golden crust. Stir occasionally to prevent sticking, but be gentle to keep the slices intact.
4. Add the Onions
   When the potatoes are starting to soften, add the sliced onions. Cook, stirring occasionally, until the potatoes are tender and golden brown and the onions are sweet and caramelized.
5. Season and Serve
   Season with salt and pepper to taste. Garnish with fresh herbs if desired. Serve immediately while hot and crispy.

Tips for Perfect Fried Potatoes and Onion

• Use a heavy skillet: Cast iron or nonstick works best for even cooking and a nice crisp.
• Don’t overcrowd the pan: Cook in batches if necessary to ensure potatoes fry rather than steam.
• Experiment with flavor: Add garlic, paprika, or smoked paprika for an extra kick.
• Crispier potatoes: Soak sliced potatoes in cold water for 15–20 minutes before cooking to remove excess starch. Pat dry before frying.

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