Fried Potatoes and Onions

This recipe for Fried Potatoes and Onions is a classic side dish that relies on the “low and slow” method to get the potatoes tender on the inside while creating those coveted crispy, golden edges. Using a mix of butter and olive oil provides both the rich flavor and a higher smoke point for perfect frying.

Fried Potatoes and Onions

Ingredients:

How To Make Fried Potatoes and Onions:

Step 1: Prep the Vegetables: Peel the 4 potatoes and slice them into thin, even rounds. Slice the 1 large onion into fine rings. Keeping the slices uniform ensures they all finish cooking at the same time.

Step 2: Heat the Pan: Place a large frying pan over medium heat. Add the 1 teaspoon of butter and 1 teaspoon of olive oil. Once the butter is melted and beginning to sizzle, you’re ready to cook.

Step 3: Layer and Season: Place the potato and onion rings into the pan. Sprinkle with the 1/2 teaspoon of garlic powder, a pinch of salt, a pinch of pepper, and the pinch of dill.

Step 4: Fry until Golden: Cook the mixture, flipping occasionally with a spatula. You want the onions to caramelize and the potatoes to develop a deep golden-brown crust. This usually takes about 15/20 minutes depending on the thickness of your slices.

Step 5: Final Touch: Once the potatoes are fork-tender and crispy on the outside, remove them from the heat. Taste and add an extra pinch of salt if needed before serving.

Pro Tips

• Don’t Overcrowd: If your pan is too small, the potatoes will steam rather than fry. Cook in two batches if necessary to keep them crispy.

• The “Lid” Trick: If your potatoes are browning too fast but are still hard in the middle, cover the pan with a lid for 3/5 minutes to let the steam soften them, then remove the lid to finish crisping.