Fried Potatoes and Onions
User Reviews
5
Fried Potatoes and Onions
Description
This recipe begins by crisping chopped thick-cut bacon in a cast iron skillet, rendering flavorful fat used to cook diced red potatoes and medium-diced yellow onions. Spices including smoked paprika, chili powder, rosemary, oregano, and sage season the vegetables thoroughly. Cooking over medium-high heat browns the potatoes with crispy sides and a tender inside, while the onions soften and caramelize lightly. The garlic and cooked bacon rejoin the pan briefly to meld aromas and flavor before serving.
The fried potatoes and onions can be served hot as a satisfying side dish or main accompaniment. Finishing with fresh herbs adds brightness to the rich layers. The method balances crispy texture with tender bites, making it filling yet flavorful.
Leftover portions keep well refrigerated for up to four days. Reheating in a skillet with a small amount of oil helps restore the potatoes’ crispiness instead of microwave reheating.
Ingredients
- 1/2 lb Bacon small chopped, thick cut
- 1 yellow onion medium diced, medium
- 3 lbs potato washed and diced into bite-sized pieces, red
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp rosemary dried
- 1/2 tsp oregano optional, dried
- 1/2 tsp sage optional, dried
- 2-3 garlic minced or pressed, cloves
Instructions
- In a 12 inch cast iron skillet over medium-high heat, cook the bacon until it reaches desired crispness. Use a heat-safe slotted spoon or Asian spider to remove the bacon but keep the rendered fat in the pan. Place the bacon on a paper towel-lined plate until later.
- Place the chopped potatoes and onions into the bacon fat in the skillet. Add the spices and toss the potatoes with the bacon fat and spices until coated.
- Cook the onions and potatoes, stirring occasionally, for 18 minutes. You're looking for crispy, browned sides and the potatoes are tender. You can top with a lid while it cooks for softer, not-as-crispy potatoes.
- Add the garlic and cooked bacon into the pan and cook for 2 minutes, stirring to incorporate the garlic and rewarm the bacon.
- Before serving, make sure the diced potatoes are fork-tender, otherwise cook for another 2-5 minutes.
- Place the fried potatoes and onions onto a serving platter and serve hot with chopped, fresh herbs.
Notes
- Store cooled leftovers in airtight containers in the refrigerator for up to four days.
- Reheat in a skillet over medium heat with some vegetable oil to retain crispiness instead of microwaving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 293kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 508mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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