FRIED POTATOES ONIONS

Name: FRIED POTATOES ONIONS
Prep time: 10 min
Cook time: 25 min
Yield: 4 people
Ingredients: 4 medium potatoes; 1 large onion; 2 tablespoon olive oil or vegetable oil; 1 tablespoon butter; 1 teaspoon garlic powder; ½ teaspoon paprika; salt and pepper to taste; Fresh parsley for garnish

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Prep Time
10 mins
Cook Time
10 mins
Servings
4 people
Calories
220 kcal
Course
Side Dish
Cuisine
American

FRIED POTATOES ONIONS

Iris Warren

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Fried Potatoes and Onions are a delicious and simple side dish with crispy, golden potatoes and sweet, caramelized onions. Perfectly seasoned and easy to prepare, they’re a great addition to any meal!

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Ingredients

Servings

4 medium potatoes russet or Yukon Gold work well, peeled and sliced thin
1 large onion thinly sliced
2 tablespoon olive oil or vegetable oil
1 tablespoon butter
1 teaspoon garlic powder
½ teaspoon paprika
salt and pepper to taste
Fresh parsley for garnish optional

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Instructions

Prepare the potatoes: Peel and slice the potatoes into thin rounds or half-moons for even cooking. Rinse them in cold water to remove excess starch and pat them dry with paper towels.
Cook the potatoes and onions: Heat the olive oil and butter in a large skillet over medium heat. Add the sliced potatoes to the skillet and season with salt, pepper, garlic powder, and paprika.
Cook the potatoes for about 15-20 minutes, stirring occasionally, until they begin to soften and turn golden brown.
Add the sliced onions to the skillet and cook for another 5-7 minutes, stirring occasionally, until the onions become caramelized and the potatoes are fully cooked through and crispy.
Taste and adjust seasoning if necessary, then garnish with fresh parsley, if desired.
Serve immediately and enjoy this easy, flavorful side dish!

Notes

For extra flavor, you can add a dash of crushed red pepper flakes for some heat.
You can also use sweet potatoes for a slightly different twist.
To make this dish a bit healthier, use less oil or substitute with a cooking spray.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the skillet for extra crispiness.
If you prefer softer potatoes, cover the skillet with a lid while cooking to steam them a bit before removing the lid to crisp them up.