Fried Potatoes & Onions

Ingredients

Main Ingredients:

• Potatoes: 2 lbs (approx. 900g) Yukon Gold or Russet potatoes, washed and cut into 1/2-inch cubes. (Yukon Gold gives a buttery texture; Russets yield maximum crispiness).
• Onions: 1 large Yellow or Sweet Onion, halved and thinly sliced or diced into 1/2-inch pieces.
• Cooking Fat: 2 tablespoons vegetable oil (or avocado oil / canola oil) + 2 tablespoons unsalted butter.
• Garlic: 2 cloves garlic, finely minced (optional).

Spices & Seasoning:

• Salt: 1 teaspoon fine sea salt (or to taste).
• Black Pepper: 1/2 teaspoon freshly cracked black pepper.
• Paprika: 1/2 teaspoon smoked or sweet paprika (adds beautiful color and warmth).
• Garlic Powder: 1/2 teaspoon.
• Fresh Herbs: 2 tablespoons fresh parsley or chives, finely chopped (for garnish).

Instructions

Step 1: Prep the Potatoes

1. Wash and scrub your potatoes thoroughly. You can peel them or leave the skins on based on your personal preference.
2. Cut the potatoes into uniform 1/2-inch cubes so they cook evenly.
3. (Pro Tip for Extra Crispiness) : Soak the potato cubes in a bowl of cold water for 10 minutes to remove excess starch. Drain and dry them thoroughly using a kitchen towel or paper towels. Excess moisture is the enemy of crispiness!

Step 2: Heat the Skillet

1. Place a large cast-iron skillet or heavy-bottomed non-stick skillet over Medium-High Heat .
2. Add 2 tablespoons of oil and 1 tablespoon of butter. Allow the butter to melt and foam slightly until the pan is shimmering hot.

Step 3: Sear the Potatoes

1. Add the dried potato cubes to the skillet in a single layer. If your pan is too small, cook in batches to avoid crowding the skillet.
2. Cook undisturbed on Medium-High Heat for 4 to 5 minutes. Resist the urge to stir early; letting them sit creates a beautiful golden crust.
3. Flip and turn the potatoes using a spatula, cooking for another 4 to 5 minutes until most sides start turning golden brown.

Step 4: Add the Onions & Spices

1. Reduce the stove intensity to Medium Heat .
2. Push the potatoes slightly to the outer edges of the skillet and drop the sliced onions into the center.
3. Sprinkle the salt, black pepper, paprika, and garlic powder evenly over the entire dish.
4. Stir everything together gently to mix the onions with the potatoes.
5. Cook for 8 to 10 minutes, stirring every 2 minutes, until the onions are soft, translucent, and browned at the edges, and the potatoes are tender when pierced with a fork.

Step 5: Final Touch & Rest

1. Add the remaining 1 tablespoon of butter and minced garlic (if using). Stir continuously on Low Heat for 1 to 2 minutes until aromatic.
2. Remove the skillet from the heat.
3. Taste and adjust seasoning with extra salt or pepper if desired. Garnish generously with fresh chopped parsley or chives.

Nutrition

Calories: ~245 kcal · Protein: 4 g · Fat: 11 g Saturated Fat: 4.5 g · Carbohydrates: 34 g Dietary · Saturated Fat: 4.5 g Trans · Fiber: 4 g · Sugar: 3 g · Sodium: 590 mg