Here’s a classic and versatile Potatoes and Onions recipe — simple, savory, and a perfect side dish for almost any meal. 🥔🧅
Pan-Fried Potatoes and Onions Recipe
Ingredients (Serves 4)
- 4 medium potatoes, peeled or scrubbed, sliced or diced
- 1 large onion, thinly sliced
- 2–3 tbsp olive oil or butter
- Salt and black pepper, to taste
- Optional: garlic powder, paprika, or fresh herbs (rosemary, thyme, parsley)
Instructions
1. Prepare the Potatoes
- Slice or dice potatoes into even pieces (~¼–½ inch thick).
- Optional: soak sliced potatoes in cold water 15–20 minutes to remove excess starch for crispier results, then drain and pat dry.
2. Cook the Potatoes
- Heat olive oil or butter in a large skillet over medium heat.
- Add potatoes, spreading them in an even layer.
- Cook 10–15 minutes, stirring occasionally, until potatoes begin to turn golden.
3. Add Onions
- Add sliced onions to the skillet.
- Continue to cook 10–12 minutes, stirring occasionally, until potatoes are tender and onions are caramelized.
4. Season and Serve
- Season with salt, pepper, and optional herbs or spices.
- Serve hot as a side dish with eggs, meat, or poultry.
Tips
- For crispy potatoes, cook uncovered and don’t stir too frequently.
- For a softer, creamier version, cover the skillet for a few minutes while cooking to steam the potatoes.
- Add bell peppers, garlic, or bacon for extra flavor variations.
I can also give a baked oven version of potatoes and onions that’s easier and requires minimal stirring — crispy on the outside and tender inside.
Do you want me to provide that baked version?
