Welcome to my recipe for some AMAZINGLY DELICIOUS fried potatoes and onions! This “recipe” is really just a list of guidelines to follow. There is no need to measure anything, and no math required! Woohoo!
So here are the rules:
- You can use any type of potatoes that you want, but I prefer to use either gold potatoes or red potatoes so that I don’t have to peel them.
- Slice your potatoes so that they are somewhere between 1/4″- 1/2″ thick and flat on 2 sides (like a pancake.) Again, there is no need to measure or be precise with the size. It’s just a guideline to give you an idea of how thick I make mine to get them nice and crispy on the outside, but soft on the inside. You can leave them in round slices or cut the slices into bite sized pieces. They cook the same either way, so it’s just your personal preference.
- Slice or dice your onions however you see fit.
- Next, melt enough butter (or in my case, dairy-free and soy-free margarine) to cover the bottom of your skillet. Keep the skillet on medium or medium-low heat so that you don’t burn your butter. I find that my skillet gets hotter and hotter the longer it is on the heat, so I usually end up turning the heat down a few times as I go to avoid burning the butter. Just keep an eye on it.
- Place the potatoes and onions into the skillet in single layer batches. DO NOT OVERLAP THE POTATOES!!! This will ensure that they cook evenly and get a nice crisp on them.
- Sprinkle some salt, pepper, onion powder and garlic powder over the top of the potatoes.
- Now this is the hard part. Wait for the potatoes to cook. It will seem like it’s taking FOREVER, but hold on! It will be worth it in the end to eat those nice, crispy and flavorful potatoes!
- Once you get some nice color on the bottom of your potatoes, flip them over and sprinkle the second side with salt, pepper, onion powder and garlic powder. Allow the potatoes to cook until the second side is crispy.
- Give your potatoes one last flip to allow your seasonings to incorporate. This only takes a minute.
- Repeat these steps for the remaining batches of your potatoes. Be sure to add more butter or margarine to the pan with each batch, if necessary. You want the bottom of the pan to be coated with butter each time.
I hope you enjoy these potatoes as much as my family does! They can’t get enough of them!!!
Questions or comments? Email me at anne@blessingsinsurprise.com. I would LOVE to hear from you!!!
A crispy and flavorful side dish your whole family will love!
- Potatoes
- Butter or Margarine (I use Earth Balance Soy-Free, which is also dairy and gluten-free)
- Onion
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
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You can use any type of potatoes that you want, but I prefer to use either gold potatoes or red potatoes so that I don't have to peel them.
-
Slice or dice your onions however you see fit.
-
Slice your potatoes so that they are somewhere between 1/4"- 1/2" thick and flat on 2 sides (like a pancake.)
-
Over medium or medium-low heat, melt enough butter or margarine to cover the bottom of your skillet. Be careful not to burn your butter! Turn the heat down lower, if necessary.
-
Place the potatoes and onions into the skillet in single layer batches. Do not overlap the potatoes or they won't cook evenly.
-
Sprinkle some salt, pepper, onion powder and garlic powder over the top of the potatoes.
-
Once you get some nice color on the bottom of your potatoes (be patient, this takes a while!) flip them over and sprinkle the second side with salt, pepper, onion powder and garlic powder. Allow potatoes to cook until the second side is crispy.
-
Give your potatoes one last flip to allow your seasonings to incorporate. This only takes a minute.
-
Repeat these steps for the remaining batches of your potatoes. Be sure to add more butter or margarine to the pan with each batch, if necessary. You want the bottom of the pan to be coated with butter each time.
*There are no measurements required for this recipe. Just follow the guidelines and enjoy the delicious outcome!