Fried Potatoes and Onions are one of the best comfort foods, hands down. But sometimes, doesn't it seem like it's so hard to get the right texture? Sometimes soggy, sometimes burned? I've got you covered with the best way to fry potatoes!
- Comes together quickly. Cutting them up almost takes longer than cooking!
- Great for any meal! Not just for breakfast, these fried potatoes would be great next to chicken or a roast.
- The best texture! No more soggy potatoes. I'll teach you how to make these perfectly crispy without burning.
See the recipe card for full information on ingredients and quantities.
Potatoes - I like regular old russet potatoes here. Leave the peel on - this will add a visual interest as well as hold the potato slices together.
Onions - Yellow onions are the easiest to find at the store, but a sweet onion would also taste really great here.
Vegetable oil - This is the best option for frying without burning!
Seasonings - Use the recommended seasonings in the recipe card or mix things up.
- Slice the potatoes evenly. If your knife skills aren't up to par you can use a mandolin or food processor to assure even slices.
- Swap out your seasonings to match your meal. If your main dish has Italian or Mexican flavor, carry those over to the potatoes.
- Wash and thinly slice the potatoes and add to a mixing bowl. Add the seasonings and toss to coat.
- Heat the oil in a large skillet over medium heat. Let the potatoes cook for 5 minutes without touching them!
- Now flip the potatoes over. Continue to rearrange them every 5 minutes or so to ensure even cooking and no burning.
I know we all love the flavor of butter. But I chose vegetable oil here because it takes a lot longer for it to burn. If you use butter from the beginning of cooking, it will quickly burn in the pan since we are cooking for 20 minutes. If you want the taste of butter, add a few pats towards the end of the cooking time.
If you made too much, pop these into the fridge in a container and then:
I recommend a mandolin to get perfectly even slices. Depending on the size of your potatoes, you might be able to use your food processor's slicing disk. But with a steady hand and sharp knife, you shouldn't have any problem slicing the potatoes by hand. Just make sure they are nice and even so they cook nicely.
The easiest way to slice onions in nice half-moons as seen in the photos is to first slice in half from root to tip. Peel off the skin and any layers that don't look so hot. Now just hold the onion half near the root and slice from the opposite end in nice neat rows.
Potatoes brown when sliced ahead, but if you know you will be short on time you can slice them the night before and cover with water before placing in the fridge. This will prevent browning and save you time. However, because we are frying in hot oil, you will want to make sure they are completely dry before adding to the skillet. Drain well and pat dry with a tea towel or paper towels before proceeding.
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