A classic dish that combines fried potatoes and onions, offering a delightful blend of savory flavors and crispy textures. This recipe is easy to make and allows for numerous variations, making it a staple in many homes.
Ingredients
Scale:
4 medium-sized russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
1 large onion, thinly sliced (yellow or sweet onions work best)
3 tablespoons of vegetable oil (or a mixture of oil and butter)
1 teaspoon of salt (adjust to taste)
½ teaspoon of black pepper
1 teaspoon of garlic powder or 2 cloves of minced garlic (optional)
Chopped parsley or chives for garnish (optional)
Instructions
Prepare the Potatoes: Begin by peeling and dicing the potatoes into uniform ½-inch cubes.
Soak the Potatoes: Soak the diced potatoes in cold water for about 20 minutes to remove excess starch.
Drain and Dry: After soaking, drain the potatoes and pat them dry with a kitchen towel.
Sauté the Onions: In a large skillet, heat 2 tablespoons of oil over medium heat and sauté the sliced onions until they begin to soften.
Add the Potatoes: Increase the heat to medium-high and add the dried potato cubes to the skillet.
Season: Sprinkle the potatoes with salt, pepper, and any additional spices, stirring gently to mix.
Fry Until Golden: Let the potatoes fry without stirring for about 5-7 minutes, then turn them over and continue cooking until crispy.
Final Touches: Add minced garlic in the last few minutes of cooking for extra flavor.
