This recipe is for Simple Pan-Fried Potatoes and Onions, a budget-friendly dish inspired by the Depression era. It turns basic pantry staples into a crispy, golden side dish or a hearty breakfast base.
Ingredients
* Potatoes: 2 pounds medium waxy potatoes (Yukon Gold or red), scrubbed and sliced into 1/4-inch rounds or half-moons.
* Onion: 1 large yellow onion, thinly sliced into half-moons.
* Fat: 3 tablespoons neutral oil (canola, vegetable, or avocado) + 1–2 tablespoons unsalted butter (optional, for flavor).
* Seasoning: 1 teaspoon kosher salt, 1/2 teaspoon black pepper.
* Optional Extras: 1/2 teaspoon paprika, 1 minced garlic clove, and fresh herbs (parsley or chives) for garnish.
Instructions
* Prep & Dry: Slice the potatoes evenly. Soak them in cold water to remove excess starch (this makes them crispier), then drain and pat them very dry with a towel.
* Heat the Pan: Use a large, heavy skillet (cast iron is best). Heat the oil over medium heat until it shimmers.
* Brown the Potatoes: Add potatoes in an even layer (don’t overcrowd; cook in batches if needed). Season with salt and pepper. Let them cook undisturbed for 4–5 minutes until the bottom is golden.
* Continue Cooking: Flip the potatoes and cook for another 8–10 minutes, turning occasionally, until they are tender and browned.
* Add Onions: Push the potatoes to the sides and add the sliced onions (and butter) to the center. Toss everything together.
* Finish: Cook for 5–7 more minutes until onions are soft and caramelized. In the last minute, stir in the paprika and garlic if using.
* Serve: Garnish with fresh herbs and serve hot.
Pro-Tip for Extra Crispiness
If you want them even crispier, you can parboil the potato slices in salted water for 3–4 minutes before drying and frying them. This ensures the inside is creamy while the outside gets a deep, flavorful crust.
