I remember the first time I ever made Skillet Fried Potatoes and Onions. It was a crisp autumn morning, and my family had gathered at our cozy cabin in the mountains for our annual fall getaway. We’d spent the night before roasting marshmallows and telling ghost stories around the fire pit, and we woke up to the scent of fresh mountain air and the promise of a hearty breakfast.
As the sun filtered through the cabin’s rustic windows, I decided to prepare a simple yet comforting dish—Skillet Fried Potatoes and Onions. This dish was a staple in my grandmother’s kitchen, and it always reminded me of those special mornings spent with her. She had a way of turning the most basic ingredients into something magical. I still recall how her potatoes were always perfectly crispy on the outside, soft on the inside, with sweet, caramelized onions that added the perfect touch of flavor.
In my kitchen, I can almost hear her voice guiding me through the process. I grabbed some Yukon gold potatoes, which were her favorite. She used to say that these potatoes had the best texture for frying—golden, buttery, and slightly sweet. I cut them into cubes and let them soak in cold water, a step she insisted was crucial for achieving that perfect crispiness. As I sliced the onions, I couldn’t help but think about how they would caramelize beautifully in the hot oil, adding a layer of sweetness that pairs so well with the savory potatoes.
Heating the oil in a cast iron skillet was always the most exciting part. The anticipation of hearing that satisfying sizzle as the potatoes hit the pan was something I cherished. I could see my grandmother’s smile in my mind as I stirred the potatoes, watching them turn golden brown and crispy. When the onions were added, the kitchen was filled with an irresistible aroma that made everyone’s mouths water.
Preparing this dish was more than just cooking; it was about honoring the traditions and flavors that my grandmother had passed down to me. As I served the skillet-fried potatoes and onions to my family, the smiles and satisfied sighs reminded me of the joy that food can bring, especially when it’s prepared with love and shared with those you cherish.
So whether you’re looking for a quick and easy side dish for a busy weeknight or want to recreate a comforting family favorite, these Skillet Fried Potatoes and Onions are sure to hit the spot. They’re the perfect blend of crispy, savory goodness that will warm your heart and bring a touch of nostalgia to your table.
Best Skillet Fried Potatoes and Onions
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Ingredients
- 2 pounds Yukon gold potatoes (or other preferred potatoes)
- 1 medium onion (yellow, white, or sweet)
- 3 tablespoons avocado oil (or any high-heat cooking oil)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Begin by dicing the potatoes into 1/2-inch cubes. Soak them in a bowl of cold water to remove excess starch. If you prefer, you can leave the skins on, especially if using Yukon gold potatoes. Drain the potatoes after soaking and thoroughly dry them with a clean towel.
- Peel and thinly slice the onion.
- Heat a cast iron skillet or a heavy frying pan over medium heat and add the avocado oil.
- Once the oil is hot and begins to shimmer, place the potatoes in a single, even layer in the pan.
- Let the potatoes cook undisturbed for about 3 minutes. After that, stir them and continue cooking for an additional 6-8 minutes, stirring every 2 minutes, until the potatoes are golden brown and crispy on most sides.
- Add the sliced onions to the pan and season with salt and pepper. Stir to combine the potatoes and onions evenly.
- Lower the heat slightly and continue cooking for another 5 minutes, or until the onions are tender and caramelized. Serve warm.
Storing Suggestion
Store any leftover skillet fried potatoes and onions in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to maintain their crispiness.
Cooking Tips
For extra crispiness, ensure the potatoes are completely dry before adding them to the hot oil. If you prefer a spicier dish, consider adding a pinch of paprika or cayenne pepper.
Serving Suggestions
These skillet fried potatoes and onions make a great side dish for breakfast or dinner. They pair well with eggs, grilled meats, or a fresh salad. Garnish with chopped fresh herbs like parsley or chives for added flavor.
Ingredient Substitutions
If you don’t have avocado oil, you can use other high-heat oils like canola or vegetable oil. For a different flavor profile, try using sweet potatoes or adding garlic with the onions.
Seasonal Variations
In the fall, consider adding some diced bell peppers or seasonal herbs like rosemary. In the summer, fresh herbs like basil or a squeeze of lemon juice can brighten the dish.
Allergen Information
This recipe is free from common allergens, but always check your specific ingredient labels to ensure there are no hidden allergens.
FAQ:
Can I use other types of potatoes for this recipe?
Yes, you can use other types of potatoes such as Russet or red potatoes. Just ensure they are cut into evenly sized pieces for consistent cooking.
How can I make this recipe vegan?
This recipe is already vegan as it uses plant-based oil and does not include any animal products.
Can I make this recipe in advance?
Yes, you can prepare the potatoes and onions ahead of time. Store them in the refrigerator and reheat them in a skillet before serving to regain some of the crispiness.
What type of pan is best for this recipe?
A cast iron skillet or a heavy-bottomed frying pan is ideal for this recipe as it ensures even heat distribution and helps achieve a crispy texture.
Can I add other vegetables to this dish?
Absolutely! Feel free to add vegetables like bell peppers, mushrooms, or zucchini. Just make sure they are cut into similar-sized pieces and adjust the cooking time as needed.
How do I ensure the potatoes are crispy?
Make sure the potatoes are thoroughly dried before cooking and avoid overcrowding the pan. Cooking them in a single layer and letting them sit undisturbed for a few minutes will help them crisp up nicely.
Best Skillet Fried Potatoes and Onions
Ingredients
- 2 pounds Yukon gold potatoes or other potatoes of your choice
- 1 medium onion yellow, white, or sweet
- 3 tablespoons avocado oil or other high-heat oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cut the potatoes into 1/2-inch cubes and soak them in a bowl of cold water. If using Yukon gold or other thin-skinned varieties, peeling is optional. After soaking, drain and pat dry with a clean kitchen towel.
- Peel and slice the onion thinly.
- Heat a cast iron skillet or heavy frying pan over medium heat and pour in the oil.
- Once the oil is hot and shimmering, add the potatoes in a single layer.
- Allow the potatoes to cook without stirring for about 3 minutes. Then stir and continue to cook for an additional 6-8 minutes, stirring every 2 minutes, until the potatoes are mostly golden brown on all sides.
- Add the sliced onions and season with salt and pepper. Stir until the potatoes and onions are well mixed.
- Reduce the heat slightly and cook for another 5 minutes or until the onions are softened and caramelized. Serve warm.
