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.
Servings: 4 servings
- 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
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.
- 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.
Calories: 200kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 1762mg | Potassium: 742mg | Fiber: 4g | Sugar: 1g | Vitamin C: 21.5mg | Calcium: 57mg | Iron: 5.6mg