Here’s a simple, classic way to make crispy fried potatoes and onions—perfect as a side dish or breakfast treat.
🥔 Fried Potatoes & Onions
Ingredients (serves 2–3)
- 3–4 medium potatoes, peeled or unpeeled, cut into thin slices or cubes
- 1 large onion, thinly sliced
- 2–3 tbsp oil (vegetable, sunflower, or olive oil)
- Salt and black pepper to taste
- Optional: paprika, garlic powder, or chopped fresh herbs (parsley, thyme)
Instructions
- Prep the potatoes
- Rinse sliced potatoes in cold water to remove excess starch.
- Pat dry with a towel to avoid sogginess.
- Heat the oil
- Use a large skillet or frying pan over medium heat.
- Cook the potatoes
- Add potatoes and spread evenly.
- Fry for 10–15 minutes, stirring occasionally, until golden and slightly crispy.
- Add onions
- Add sliced onions to the pan.
- Cook another 5–7 minutes until onions are soft and caramelized, and potatoes are fully cooked.
- Season
- Sprinkle salt, pepper, and optional spices/herbs.
- Mix gently and serve hot.
Tips for Extra Crispiness
- Use medium-high heat, but don’t burn.
- Don’t overcrowd the pan—potatoes need space to crisp.
- For even crispier results, parboil potatoes for 5 minutes before frying.
Variations
- Cheesy version: sprinkle shredded cheese over the top just before finishing.
- Spicy version: add chili flakes or cayenne pepper.
- Breakfast hash: add bell peppers, bacon, or sausage with onions.
If you want, I can give a one-pan, faster version that’s soft inside and crispy outside in under 15 minutes.