This Fried Potatoes and Onions dish is a perfect side for any supper, offering crispy, golden potatoes and sweet onions in a savory combination. The secret lies in the shallow frying technique that gives the potatoes their crispy edges, while the onions add a sweet, tender flavor. Whether paired with a protein or enjoyed on its own, this dish is sure to be a crowd-pleaser!
Ingredients:
- Peanut oil, enough for shallow frying
- 2 tablespoons sweet unsalted butter
- 1 pound Idaho Russet or red potatoes
- 4 cups water (for soaking)
- 2 tablespoons salt (for soaking water)
- 1 large sweet onion
- Salt and pepper to taste
Equipment:
- 9-inch cast iron skillet
- Cutting board and knife
- Paper towels
- Mixing bowl
Instructions:
1. Prepare the Skillet:
- Heat a 9-inch cast iron skillet over medium heat (slightly above the midpoint setting). Add enough peanut oil for shallow frying, and melt in the butter. Heat until the oil glistens but is not smoking. If the oil starts to smoke, carefully remove the skillet from the heat and allow it to cool until it’s shiny again.
2. Prep the Potatoes:
- Wash and peel the potatoes. Cut them into uniformly sized pieces, either thin slices (like chips) or cubes. Place the chopped potatoes in a bowl of 4 cups water mixed with 2 tablespoons of salt to help remove excess starch and maintain crispness. Let the potatoes soak while you prep the onions, for about 5 minutes.
3. Prep the Onions:
- Peel and chop the onion into pieces slightly larger than the potato pieces. This ensures the onions maintain their distinct texture and flavor during cooking.
4. Drain and Dry the Potatoes:
- After soaking, drain the potatoes and pat them dry thoroughly with paper towels to remove excess moisture. This step is crucial to achieving a crispy finish when fried.
5. Fry the Potatoes and Onions:
- Check if the oil is ready by adding a single piece of potato; it should sizzle. Add the potatoes and onions to the skillet, making sure not to overcrowd the pan. If necessary, fry in batches. Let them cook undisturbed for about 4 minutes on one side, then flip and cook for another 2-4 minutes or until golden and crispy.
6. Drain and Season:
- Transfer the fried potatoes and onions to a plate lined with paper towels to drain excess oil. Season with salt and freshly ground black pepper while still hot.
7. Serve:
- Serve immediately while hot and crispy. These fried potatoes and onions make a fantastic side dish for a variety of main courses, or you can enjoy them as a snack with your favorite dipping sauce.
Tips:
- Oil Temperature: Ensure the oil is at the right temperature. If it’s too hot, the potatoes will burn on the outside before cooking through.
- Batch Frying: Don’t overcrowd the pan, as this can lower the oil temperature and make the potatoes soggy.
- Seasoning: Feel free to adjust the salt and pepper to your taste. For extra flavor, try adding paprika, garlic powder, or other spices.
Enjoy these crispy fried potatoes and onions as a savory, satisfying addition to your meal!