- Start by peeling the potatoes and slicing them into rounds. Be sure not to slice them too thin, or you’ll end up with mushy potatoes. Keep the sliced potatoes in a bowl of cold water until you’re ready to cook them. Rinse the potatoes a couple of times to remove any excess starch.
- Place the sliced potatoes on a baking pan lined with paper towels to remove any excess water. It’s important to remove as much water as possible to prevent splattering when frying.
- Use additional paper towels to pat dry the top of the potatoes and remove any remaining water.
- In a frying pan, add enough vegetable oil to cover the bottom of the pan. Heat the oil on medium-high heat until it’s hot. A good tip is to add a drop or two extra for good measure.
- Thinly slice the onion and add it to the pan with the potatoes. Be cautious as the oil will be very hot. The goal is to brown the potatoes and onions to create a crispy outer layer.
- Continuously turn and flip the potatoes and onions to ensure they brown evenly. Be careful not to flip them too much, as it may cause them to break apart. Allow them to cook a bit before flipping each time to achieve the desired crispiness.
- Once the potatoes have browned, cover the pan and continue cooking on medium heat. This will help cook the inside of the potatoes while keeping the outside crispy. The cooking time will vary depending on the size of your batch, so keep an eye on them and stir occasionally.
- Once the potatoes are soft and fully cooked, remove them from the pan and place them on a dish lined with paper towels to drain excess oil. Season with salt and pepper to taste. For an extra kick, serve with ketchup or your favorite condiment.
Enjoy your homemade fried potatoes and onions! This simple recipe is a classic that never disappoints. Whether you’re serving them as a side dish or as the main event, these crispy and tender potatoes and onions are sure to be a hit. Happy cooking!
