Easy Pan-Fried Potatoes and Onions

Easy Pan-Fried Potatoes and Onions

Ingredients:

• 4 medium potatoes (Yukon Gold or Russet work well)
• 1 large onion (yellow or white), thinly sliced
• 2-3 tablespoons vegetable oil or olive oil
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon paprika (optional)
• 1 teaspoon garlic powder (optional)
• Fresh herbs like parsley or chives, chopped (optional, for garnish)

Instructions:

1. Prepare the Potatoes:
   • Wash and peel the potatoes. If you prefer the skin on, just scrub them clean.
   • Cut the potatoes into uniform slices or cubes, about 1/4-inch thick. This ensures they cook evenly.
2. Prepare the Onions:
   • Peel and thinly slice the onion. You can cut the onion into half-moons or rings, depending on your preference.
3. Preheat the Pan:
   • Heat a large skillet or frying pan over medium-high heat.
   • Add 2-3 tablespoons of vegetable oil or olive oil to the pan and let it heat up until it shimmers.
4. Cook the Potatoes:
   • Add the potato slices or cubes to the pan in a single layer. Avoid overcrowding the pan; you may need to cook the potatoes in batches.
   • Cook the potatoes without stirring for about 5-7 minutes, or until the bottoms start to turn golden brown and crispy.
5. Add the Onions:
   • Add the sliced onions to the pan with the potatoes.
   • Season with salt, black pepper, and any additional spices like paprika and garlic powder.
   • Stir everything together and spread it out in an even layer again.
6. Fry Until Golden:
   • Continue to cook, stirring occasionally, until the potatoes are tender and the onions are caramelized and golden brown. This will take about 10-15 minutes. Be patient and avoid stirring too frequently to allow the potatoes to develop a nice crust.
7. Check for Doneness:
   • Test a piece of potato to ensure it is cooked through. It should be crispy on the outside and tender on the inside. If the potatoes are not yet tender, lower the heat slightly and continue to cook until they are done.
8. Serve:
   • Once the potatoes and onions are cooked to your liking, remove the pan from the heat.
   • If desired, sprinkle with freshly chopped herbs like parsley or chives for added freshness and flavor.
   • Serve immediately as a side dish or a hearty component of your meal.

Tips:

• Variations: Add bell peppers, garlic, or mushrooms to the pan for extra flavor and variety.
• Parboiling Potatoes: For even faster cooking, you can parboil the potato slices in boiling water for 5 minutes before frying. This step is optional but can help ensure the potatoes are tender inside and crispy outside.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain the crispy texture.

Enjoy your easy pan-fried potatoes and onions!

Hello! Here’s a simple and tasty recipe for easy pan-fried potatoes and onions:

Easy Pan-Fried Potatoes and Onions

Ingredients:

• 4 medium potatoes (Yukon Gold or Russet work well)
• 1 large onion (yellow or white), thinly sliced
• 2-3 tablespoons vegetable oil or olive oil
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon paprika (optional)
• 1 teaspoon garlic powder (optional)
• Fresh herbs like parsley or chives, chopped (optional, for garnish)

Instructions:

1. Prepare the Potatoes:
   • Wash and peel the potatoes. If you prefer the skin on, just scrub them clean.
   • Cut the potatoes into uniform slices or cubes, about 1/4-inch thick. This ensures they cook evenly.
2. Prepare the Onions:
   • Peel and thinly slice the onion. You can cut the onion into half-moons or rings, depending on your preference.
3. Preheat the Pan:
   • Heat a large skillet or frying pan over medium-high heat.
   • Add 2-3 tablespoons of vegetable oil or olive oil to the pan and let it heat up until it shimmers.
4. Cook the Potatoes:
   • Add the potato slices or cubes to the pan in a single layer. Avoid overcrowding the pan; you may need to cook the potatoes in batches.
   • Cook the potatoes without stirring for about 5-7 minutes, or until the bottoms start to turn golden brown and crispy.
5. Add the Onions:
   • Add the sliced onions to the pan with the potatoes.
   • Season with salt, black pepper, and any additional spices like paprika and garlic powder.
   • Stir everything together and spread it out in an even layer again.
6. Fry Until Golden:
   • Continue to cook, stirring occasionally, until the potatoes are tender and the onions are caramelized and golden brown. This will take about 10-15 minutes. Be patient and avoid stirring too frequently to allow the potatoes to develop a nice crust.
7. Check for Doneness:
   • Test a piece of potato to ensure it is cooked through. It should be crispy on the outside and tender on the inside. If the potatoes are not yet tender, lower the heat slightly and continue to cook until they are done.
8. Serve:
   • Once the potatoes and onions are cooked to your liking, remove the pan from the heat.
   • If desired, sprinkle with freshly chopped herbs like parsley or chives for added freshness and flavor.
   • Serve immediately as a side dish or a hearty component of your meal.

Tips:

• Variations: Add bell peppers, garlic, or mushrooms to the pan for extra flavor and variety.
• Parboiling Potatoes: For even faster cooking, you can parboil the potato slices in boiling water for 5 minutes before frying. This step is optional but can help ensure the potatoes are tender inside and crispy outside.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to retain the crispy texture.

Enjoy your easy pan-fried potatoes and onions!