• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cakes And Colors

  • Home
  • Breakfast
  • Salads
  • Desserts & Beverages
  • Soups & Stews
You are here: Home / Recipes / Fried potatoes and onions

Fried potatoes and onions

The main problem with potatoes is that they are sticky. They LOVE to stick to the pan. Follow my recipe with the tips and tricks that you find below the recipe and you’ll have the best chance at no sticking, crispy and tasty fried potatoes and onions.

INGREDIENTS

  • Enough peanut oil to wet the entire bottom of your pan
  • 2 tbs unsalted sweet cream butter
  • 1 lb Idaho Russet or Red potatoes (I like Reds – but that is just a personal preference)
  • Salted water
  • ½ medium sized sweet onion like Vidalia
  • Salt and Pepper to taste
  • Garnish with paprika and fresh basil

INSTRUCTIONS

  • Place a heavy 9” cast iron skillet over medium heat (just a little more than medium on my electric stove).
  • Pour oil into the skillet and add the butter as well.  Allow this to heat until the oil is shimmery on the surface – not smoking – if it starts to smoke, pull it off the heat and let it cool some until it is shimmery again.
  • Cut up the potatoes into pieces that are the same size – chips or cubes – your choice.
  • As you cut, place into 4 cups of water that has 2 Tbs of salt  mixed in.
  • Cut up onion into bigger chunks than you cut the potato.
  • After 5 minutes, drain the potato VERY WELL and dry with paper towels
  • When the oil is ready (shimmery) put the potato and the onion into the oil.  Do not crowd the potatoes.  If there isn’t enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel and then cook the rest.
  • Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.
  • Drain on a paper towel.  Salt and pepper as soon as you remove from the oil
  • Garnish and serve hot.
Pages: Page 1 Page 2
Previous Post: « Toll House Famous Fudge
Next Post: Citristrip & Saran Wrap to Remove Finishes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Popular Posts

  • Cakes
    Impossible coconut custard pie …magically makes it’s own crust!
  • Cookies
    Healthy Cookies!
  • Main Dish
    Crazy Good Casserole
  • Main Dish
    Old Fashioned Stuffed Cabbage Rolls
  • Desserts & Beverages
    best strawberry pie ever
  • Dinner
    The best mexican beef casserole ever!
  • Recipes
    Caramel Butter Pecan Bars
  • Desserts & Beverages
    Easy Caramel Apples – Printable Recipe
  • Cakes , Desserts & Beverages
    Banana Pudding Lush Cake
  • Main Dish
    Make meatloaf in a muffin pan- it cooks in 15 minutes!

informations

  • Privacy Policy
  • Terms of Service
  • Disclaimer

Contact: [email protected]

Copyright © 2023 · Foodie Pro on · Log in

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Cakes And Colors
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.