Ingredients
- 4 medium russet potatoes, peeled and sliced or diced
- 1 large onion, sliced
- 3 tbsp oil (vegetable, canola, or olive oil) or bacon grease
- Salt and black pepper, to taste
- ½ tsp paprika (optional, for color and flavor)
- ¼ tsp garlic powder (optional)
- Optional: fresh herbs like parsley or thyme
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Instructions
1.
Prep the Potatoes
- Peel and slice the potatoes into ¼-inch thick rounds or cubes.
- Rinse under cold water, then pat dry thoroughly with a towel — this helps them crisp up.
2.
Heat the Pan
- In a large skillet (preferably cast iron), heat the oil over medium heat until hot.
3.
Cook the Potatoes
- Add the potatoes in a single layer. Let them sit undisturbed for 4–5 minutes to brown the bottoms.
- Flip and stir occasionally, cooking for about 15–20 minutes until golden brown and tender.
4.
Add the Onions
- After about 10 minutes of cooking the potatoes, add the sliced onions to the pan.
- Season everything with salt, pepper, paprika, and garlic powder (if using).
- Continue cooking until onions are soft and caramelized, and potatoes are cooked through.
5.
Finish and Serve
- Taste and adjust seasoning.
- Garnish with chopped fresh parsley or thyme if desired.
- Serve hot!
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Serving Ideas
- As a side to eggs and bacon for breakfast
- Alongside grilled meat or sausages
- Topped with a fried egg or cheese for a rustic meal
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Tips for Perfect Fried Potatoes
- Don’t overcrowd the pan — cook in batches if needed.
- For extra crispiness, parboil the potatoes for 5 minutes first, then drain and fry.
- Use a cast iron skillet for the best browning and flavor.