Fried Potatoes and Onions
These potatoes are crispy on the outside, tender in the middle, and easy to make. They're absolutely delicious for anytime meals.
Ingredients
- 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 3 cups) (See Tip 1)
- 1 Tablespoon Kosher salt
- 3 Tablespoons vegetable oil (See Tip 2)
- ¼ teaspoon freshly ground black pepper
- 1 large onion, chopped (about 1 ½ cups) minced (about 1-½ cups)
- Chopped parsley or chives for garnish (Optional) optional
Instructions
- Boil potatoes in water salted with 1 Tablespoon of Kosher salt just until they start to become tender, about 5 minutes. Drain well.
- Heat vegetable oil in a large skillet over medium-high heat. Add potatoes and cook stirring occasionally for 10 minutes.
- Add onions and pepper. Continue cooking, stirring occasionally, until the potatoes are crispy on the outside and the onions are nicely browned, about 15 to 20 minutes.
- If desired, garnish with minced parsley or chopped chives.
- Yield: 4 servings.
Tips/Notes
- Yukon gold potatoes are perfect for this recipe because they tend to hold their shape. You can, however, use red potatoes or Russet potatoes.
- I like to use peanut oil in this recipe because of its high heat characteristic. Feel free, however, to use any neutral tasting oil.
Nutrition
Calories: 200kcalCarbohydrates: 23gProtein: 4gFat: 10gSaturated Fat: 8gSodium: 1762mgPotassium: 742mgFiber: 4gSugar: 1gVitamin C: 21.5mgCalcium: 57mgIron: 5.6mg
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