Fried Potatoes and Onions
Pan-fried potatoes and onions cooked until fork-tender and nicely browned, finished with chopped chives.
Equipment
- 10-12 inch nonstick skillet
- Spatula
Ingredients
Ingredients
- 1/4 cupvegetable oil you can substitute canola oil, extra virgin olive oil or avocado oil
- 1 large sweet yellow onion sliced thin (you should end up with 1 1/2 cups)
- 1 1/2 lbsrusset potatoes washed, dried and sliced into 1/4 inch rounds. I used Yukon Gold potatoes. Also if you prefer you can peel the potatoes, but I like to leave the peels on
- 1 teaspoonkosher salt
- 1/2 teaspoonfresh cracked black pepper
- 1/2 teaspoongarlic powder
- 1 tablespoonfresh chopped chives optional garnish
Instructions
Instructions
- Prepare the ingredients: slice 1 large sweet yellow onion thinly (you should end up with about 1 1/2 cups), wash and dry 1 1/2 lb russet potatoes and slice them into 1/4-inch rounds (peel them only if you prefer), and measure 1/4 cup vegetable oil, 1 teaspoon kosher salt, 1/2 teaspoon fresh cracked black pepper, 1/2 teaspoon garlic powder, and 1 tablespoon fresh chopped chives (optional).
- Heat a 10–12-inch nonstick skillet over medium-high heat. Add the 1/4 cup vegetable oil and heat until it shimmers and moves easily in the pan (but does not smoke).
- Carefully add the sliced potatoes and the sliced onion to the hot oil in a single layer as much as possible; overcrowding will slow browning.
- Immediately sprinkle the potatoes and onions evenly with 1 teaspoon kosher salt, 1/2 teaspoon fresh cracked black pepper, and 1/2 teaspoon garlic powder.
- Cook uncovered, using a spatula to flip and stir the potatoes and onions often so they brown evenly without burning. Adjust the heat up or down as needed to maintain steady browning. Continue for about 15–20 minutes.
- Check doneness by piercing a potato slice with a fork; the potatoes are done when they are fork-tender and nicely browned.
- Remove the skillet from the heat. Sprinkle with the 1 tablespoon fresh chopped chives, if using, and serve hot.
Notes
If you prefer your onions to be thicker sliced, you can make them larger in size. Just be sure to cook them just a touch longer.
If you’re using a cast iron skillet, you may need to turn the temperature of your stove down more than if you’re using a nonstick skillet. You might also want to add a bit of extra oil or some butter in addition to the oil the recipe already calls for.
You may need to continue to adjust the temperature of your stove as your onions and potatoes cook. This is completely normal. Just keep an eye on your skillet and adjust as needed.
If you’re using a cast iron skillet, you may need to turn the temperature of your stove down more than if you’re using a nonstick skillet. You might also want to add a bit of extra oil or some butter in addition to the oil the recipe already calls for.
You may need to continue to adjust the temperature of your stove as your onions and potatoes cook. This is completely normal. Just keep an eye on your skillet and adjust as needed.