Fried Potatoes and Onions

cooked potatoes and onions on a serving spoon

Fried Potatoes and Onions, nicely crispy golden brown on the outside with a moist, fluffy center loaded with unique flavors from Creole seasoning and sweet, savory caramelized onions. Quick and easy comfort food you can enjoy any time of the day!

Course comfort food, Side Dish

Cuisine Southern

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 170kcal

Author Imma

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 pound potatoes, scrubbed and sliced thin
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Creole seasoning (optional)
1 large onion, sliced thin
1 tablespoon garlic, minced (optional)
Parsley, for garnishing

Instructions

Heat olive oil and butter in a heavy skillet or cast-iron pan on medium-high heat.
Then add the sliced potatoes to the pan.
Generously season your potatoes with salt, pepper, and Creole seasoning. Let it crust for 2 to 3 minutes, then turn it over.
Add the onions and garlic.
Keep gently turning over the onions and potatoes for about 20 minutes until the onions caramelize, and the potatoes crust to an even golden crust or until desired doneness.
Adjust seasoning and garnish with parsley. Serve immediately with an omelet or steak.

Notes

Soak your potatoes in water for at least 20 minutes because too much potato starch will prevent a nice crisp exterior.
Dry the potatoes before frying, so the oil doesn't spatter.
Don't overcrowd the potatoes in the pan because it can result in soggy, mushy potatoes.
Make sure that the pan is hot enough. Uncover the pan for about 5 minutes before the end of cooking to release the steam to achieve crispy potatoes with a soft and fluffy center.
Don't over-stir the potatoes, or you may end up with mashed potatoes.
Don't overcrowd onions, as the moisture will steam them instead of caramelizing them.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition