Crispy Pan-Fried Potatoes with Onions
Fried Potatoes and Onions
A classic side dish, these pan-fried potatoes and onions are crispy on the outside, tender on the inside, and packed with flavor. Cooking slowly ensures golden, caramelized edges, while a mix of butter and olive oil prevents burning and adds richness.
Ingredients
| Ingredient | Amount |
|---|---|
| Large Yukon Gold potatoes | 4 |
| Large onion, thinly sliced into rings | 1 |
| Butter | 1 tsp |
| Olive oil | 1 tsp |
| Garlic powder | ½ tsp |
| Dried dill (or preferred herb) | 1 pinch |
| Salt & black pepper | 1 pinch each |
Instructions
Step 1: Prepare the Vegetables
- Peel the potatoes and cut into thin, even rounds.
- Slice the onion into fine rings to ensure even cooking.
Step 2: Heat the Pan
- Place a large skillet over medium heat.
- Add the butter and olive oil. Once the butter melts and starts to sizzle, the pan is ready.
Step 3: Layer & Season
- Arrange the potato and onion slices in the pan.
- Sprinkle with garlic powder, salt, pepper, and dill.
Step 4: Fry Until Golden
- Cook, turning occasionally, until onions are caramelized and potatoes are golden brown with crispy edges.
- This usually takes 15–20 minutes, depending on slice thickness.
Step 5: Serve
- Once tender inside and crispy outside, remove from heat.
- Taste and adjust seasoning if needed before serving.
Pro Tips
- Avoid Overcrowding: Too many potatoes in the pan will steam rather than fry. Cook in batches if needed for perfect crispiness.
- The Lid Trick: If the potatoes brown too quickly but remain firm inside, cover the pan for 3–5 minutes to let steam soften them, then uncover to crisp them up.
✨ Golden, tender, and packed with flavor, these fried potatoes and onions are a timeless favorite.
