How to Make Crispy Fried Potatoes and Onions

Fried potatoes and onions are a classic comfort food that’s crispy on the outside and tender on the inside. This simple recipe uses basic ingredients to create a delicious side dish perfect for any meal. With the addition of fresh herbs, you can elevate the flavors even further. Here’s how to make this crispy, golden-brown delight:

Ingredients

• 4 large potatoes, peeled and sliced into thin rounds
• 2 large onions, sliced
• Salt and pepper, to taste
• 1/2 teaspoon paprika (optional, for a bit of spice)
• 4 tablespoons olive oil or butter (for richer flavor)
• Fresh herbs such as parsley or chives, chopped (for garnish)

Instructions

1. Prepare the Ingredients

1. Peel and Slice Potatoes: Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. Thin slices ensure the potatoes cook evenly and become crispy.
2. Slice Onions: Slice the onions into thin rings or half-moons, similar in thickness to the potato slices.

2. Soak the Potatoes

1. Soak in Water: Place the sliced potatoes in a bowl of cold water and let them soak for about 30 minutes. This step helps remove excess starch and results in a crispier texture.
2. Drain and Dry: After soaking, drain the potatoes and pat them dry with paper towels. Ensuring the potatoes are dry is crucial for achieving a crispy texture.

3. Heat the Oil or Butter

1. Preheat the Pan: In a large skillet, heat 2 tablespoons of olive oil or butter over medium-high heat. If using butter, be sure not to let it brown too much before adding the potatoes.
2. Test the Heat: To test if the oil is hot enough, drop a small piece of potato into the skillet. If it sizzles, the oil is ready.

4. Cook the Potatoes and Onions

1. Add Potatoes: Add the sliced potatoes to the skillet in a single layer. Avoid overcrowding the pan; you may need to cook them in batches.
2. Season: Season the potatoes with salt, pepper, and paprika (if using). Adjust the seasoning to your taste.
3. Cook: Fry the potatoes for about 5-7 minutes on each side, or until they are golden brown and crispy. Flip them carefully to avoid breaking the slices.
4. Add Onions: In the last 5 minutes of cooking, add the sliced onions to the skillet. Continue cooking until the onions are soft and caramelized and the potatoes are crispy.

5. Drain and Garnish

1. Drain Excess Oil: Remove the cooked potatoes and onions from the skillet and place them on a plate lined with paper towels to drain any excess oil.
2. Garnish: Sprinkle with freshly chopped herbs such as parsley or chives for added flavor and a pop of color.

6. Serve

1. Serve Warm: Serve the crispy fried potatoes and onions warm as a side dish or a standalone treat. They pair well with a variety of main courses, including meats, eggs, or even as a topping for salads.

Tips for Success

• Even Slices: For the crispiest results, ensure that the potato and onion slices are uniform in thickness. This ensures even cooking.
• Do Not Overcrowd: Avoid overcrowding the skillet. Overcrowding can cause the potatoes to steam rather than fry, resulting in less crispy results.
• Adjust Heat: If you notice the potatoes or onions are browning too quickly, reduce the heat slightly to ensure they cook through without burning.

Variations

• Spicy Version: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
• Herb Infusion: Experiment with different herbs such as rosemary or thyme for varied flavor profiles.
• Cheesy Potatoes: For a cheesy twist, sprinkle shredded cheese over the potatoes in the last few minutes of cooking and let it melt.

Crispy fried potatoes and onions are a delicious and versatile side dish that’s easy to make and full of flavor. With the right technique, you can achieve a perfect crispy texture every time. Whether enjoyed on their own or paired with your favorite main dish, this recipe is sure to be a hit at your table. Enjoy the comforting crunch and savory taste of this classic dish!