Can I use pre-sliced frozen potatoes for this recipe?

While fresh potatoes deliver the best flavor and texture, you can use frozen potato slices in a pinch. Thaw them completely and pat dry before cooking. You may need to adjust cooking time and might not achieve the same level of crispiness, but they'll still be delicious.

Why aren't my potatoes getting crispy?

There are a few possible culprits. First, make sure you've thoroughly dried the potatoes after washing. Second, your pan might not be hot enough initially. Third, you might be overcrowding the pan - potatoes need space to release moisture and crisp up. Finally, resist the urge to stir too frequently, as potatoes need time in contact with the hot pan to develop that golden crust.

Can I prepare the potatoes ahead of time?

Yes, you can slice potatoes up to 24 hours in advance, but they must be completely submerged in cold water in the refrigerator to prevent browning. Be sure to drain and thoroughly pat them dry before cooking to ensure proper browning.

Is there a way to make this recipe healthier?

Absolutely! Try using less oil (about 2 tablespoons) in a good non-stick pan. You can also experiment with air-frying the potatoes and onions at 380°F for about 15-20 minutes, shaking the basket halfway through. The results won't be identical to the traditional pan-fried version, but they'll still be delicious with significantly less oil.

Fried Potatoes and Onions Recipe

Name: Fried Potatoes and Onions Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ¼ cup vegetable oil (or substitute canola oil, extra virgin olive oil, or avocado oil); 1 large sweet yellow onion, sliced thin; 1 ½ lbs russet potatoes, washed, dried, and sliced into ¼-inch rounds (or Yukon Gold potatoes; peeling optional); 1 teaspoon kosher salt; ½ teaspoon fresh cracked black pepper; ½ teaspoon garlic powder; 1 tablespoon fresh chopped chives (optional)

Description

A simple yet flavorful dish of fried potatoes and onions, perfect as a side dish, snack, or even a light meal. These golden and crispy potatoes are paired with sweet yellow onions and seasoned to perfection. This recipe brings comfort and satisfaction to every bite.

Ingredients

Units Scale

Main Ingredients

1/4 cup vegetable oil (or substitute canola oil, extra virgin olive oil, or avocado oil)
1 large sweet yellow onion, sliced thin
1 1/2 lbs russet potatoes, washed, dried, and sliced into 1/4-inch rounds (or Yukon Gold potatoes; peeling optional)

Seasonings

1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon garlic powder

Garnish

1 tablespoon fresh chopped chives (optional)

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Instructions

Heat Oil in Skillet
Add the vegetable oil to a 10-12-inch nonstick skillet over medium-high heat. Heat it until it begins to shimmer.
Add Onions and Potatoes
Carefully add the sliced onions and potatoes into the heated skillet. Sprinkle the mixture evenly with kosher salt, cracked black pepper, and garlic powder.
Cook and Flip
Use a spatula to flip the potatoes and onions often to ensure they brown evenly without burning. This step will take about 15-20 minutes. Monitor and adjust the stovetop temperature to prevent burning or undercooking.
Check for Doneness
Use a fork to pierce the potato slices and ensure they are fork-tender. If needed, allow additional cooking time.
Garnish and Serve
Once the potatoes and onions are perfectly cooked and golden brown, remove the skillet from heat. Garnish with fresh chopped chives and serve while hot.

Notes

If you prefer thicker-cut onions, slice them larger, but extend the cooking time slightly to ensure they soften.
Using a cast iron skillet may require lowering the temperature more often, as it retains heat. You may also need to add a little extra oil or butter for best results.
Adjust the heat as needed throughout cooking; this is normal to prevent uneven browning or burning.

Nutrition

Serving Size: 1 Serving
Calories: 220kcal
Sugar: 3g
Sodium: 400mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg