Fried Potatoes and Onions

5 from 2 votes

Crispy and golden fried potatoes and onions—a classic comfort food that can be served as a side or main course.

Prep Time15

Cook Time25

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 282kcal

Author: Adina

Preparations: Peel, halve, or quarter the potatoes (depending on size) and cut the pieces into slices. Chop the onion and set them aside separately.
2 lbs/ 1 kg potatoes; 1 onion
Cook potatoes: Heat the oil in the pan. Add the potatoes, cover the pan, and cook for about 10 minutes, stirring after about 5 minutes and then maybe once more. Avoid over-stirring.
3-4 tablespoon oil
Add onion and spices to the pan, and stir gently to combine.
½ teaspoon garlic powder + ½ teaspoon thyme + ¼ teaspoon red pepper flakes + ½ teaspoon salt + ½ teaspoon pepper
Cook, uncovered, for 10-15 minutes, stirring occasionally but very gently, or until the potatoes are cooked through. They should be brown and slightly crispy around the edges and soft inside.
Adjust the taste with more salt if required. Sprinkle with chopped parsley before serving.

Potatoes: I use all-purpose potatoes most of the time. Other suitable sorts are russet, Yukon gold, or red potatoes. As each sort is slightly different, they might impart a different character to the dish. However, the results are always delicious.
Oil: Use enough to coat the bottom of the pan. Olive oil (not extra virgin), vegetable oil, canola, peanut, or sunflower oil are all great.
Spices: Except for salt and pepper, the spices are all optional. Use those suggested, or add other spices or herbs you like.