Fried Potatoes and Onions

Ingredients

• 4 medium-sized russet or Yukon gold potatoes, peeled and diced into 1-inch cubes
• 1 large onion, thinly sliced (yellow or white onions work best)
• 3 tablespoons of vegetable oil or olive oil for frying
• 1 tablespoon for added flavor (optional)
• 2 cloves, minced (optional, for garlic and onion potatoes)
• 1 teaspoon, or to taste
• ½ teaspoon, or to taste
• Chopped parsley or chives for garnish (optional)

Instructions

1. Begin by preparing your ingredients. Peel and dice the potatoes into 1-inch cubes. Thinly slice the onion and, if using, mince the garlic. This preparation ensures even cooking and adds depth to the flavor.
2. Heat the vegetable oil in a large skillet over medium-high heat. Allow the oil to become hot but not smoking; you can test it by adding a small piece of potato – it should sizzle immediately.
3. Add the diced potatoes to the skillet, spreading them out evenly to ensure they cook well. Season with salt and pepper. Cook for about 10 minutes without stirring, allowing them to develop a crispy golden exterior.
4. After 10 minutes, gently stir the potatoes to turn them. Continue cooking for another 5-7 minutes until they’re fork-tender and golden brown all over.
5. Add the sliced onions (and garlic, if using) to the skillet. Stir well to combine and cook for an additional 5-8 minutes, or until the onions are softened and caramelized, stirring occasionally to prevent sticking.
6. Once the onions are translucent and the potatoes are crispy, taste and adjust the seasoning with more salt and pepper if needed. If desired, add a tablespoon of butter, allowing it to melt and coat the potatoes and onions for extra richness.
7. Remove from heat and garnish with chopped parsley or chives before serving. Enjoy your comforting Fried Potatoes and Onions while they are hot!