Southern Fried Potatoes and Onions
User Reviews
5
Southern Fried Potatoes and Onions
Description
This Southern Fried Potatoes and Onions recipe begins by cutting potatoes into even chips or cubes and soaking them in salted water to remove excess starch. They are then thoroughly dried to prevent oil flare-ups during frying. In a heavy cast iron skillet heated over medium, peanut oil and unsalted butter are warmed until shimmering. The well-dried potatoes and larger onion chunks are added without overcrowding, allowing them to fry evenly with a crispy exterior and tender inside. Cooking time totals around 6-8 minutes, flipping to brown both sides.
The sweet onions, such as Vidalia or Texas Sweets, add a mellow contrast to the starchy potatoes. Seasoning with salt, pepper, paprika, and fresh basil provides layers of seasoning and color. The dish yields crispy-edged potatoes with soft centers and caramelized onions, presenting a blend of textures and gentle sweetness.
This preparation is ideal as a hearty breakfast or accompaniment to Southern style dishes. It offers a rustic and satisfying side that benefits from careful knife work and moisture control in the potatoes for even cooking and to avoid splattering hazards.
Ingredients
- peanut oil enough to wet pan bottom
- 2 tbs butter unsalted, sweet cream
- 1 lb Idaho Russet or Red potatoes (I like Reds - but that is just a personal preference)
- salted water
- ½ sweet onion like Vidalia, medium sized
- salt to taste
- black pepper to taste
- Garnish with paprika and fresh basil
Instructions
- Place a heavy 9” cast iron skillet over medium heat (just a little more than medium on my electric stove).
- Pour oil into the skillet and add the butter as well. Allow this to heat until the oil is shimmery on the surface - not smoking - if it starts to smoke, pull it off the heat and let it cool some until it is shimmery again.
- Cut up the potatoes into pieces that are the same size - chips or cubes - your choice.
- As you cut, place into 4 cups of water that has 2 Tbs of salt mixed in.
- Cut up onion into bigger chunks than you cut the potato.
- After 5 minutes, drain the potato VERY WELL and dry with paper towels
- When the oil is ready (shimmery) put the potato and the onion into the oil. Do not crowd the potatoes. If there isn’t enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel and then cook the rest.
- Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.
- Drain on a paper towel. Salt and pepper as soon as you remove from the oil
- Garnish and serve hot.
Notes
- Cut potatoes into uniform sizes to ensure even cooking.
- Dry potatoes thoroughly after soaking to prevent hot oil flare-ups which can be dangerous.
- Use labeled sweet onions (such as Vidalia or Texas Sweets) for balanced sweetness.
- Russet, yellow, or red potatoes all work well in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 5mg | 0% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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