Fried Potatoes And Onions

Course Appetizer
Cuisine American
Servings 4


  • Vegetable Oil
  • Potatoes
  • Onion
  • Salt & Pepper


  • Peel and slice the potatoes into rounds…not too thin unless you would like potato chips, and Keep them during a bowl of cold water until you’re all done slicing. Always rinse the taters a few of times.
    Place sliced potatoes on a baking pan lined with paper towels to get rid of water. Otherwise, you’re getting to be splattered with hot oil.
    Use a few more paper towels to urge the water off of the highest too.
    Add enough oil to hide rock bottom of the frypan then pour during a drop or two more permanently measure. Heat oil on medium-high. you would like that oil HOT!
    Slice the onion thinly and throw them within the pan with the taters. take care because the oil getting to be|are"> are going to be very hot! You’re going to brown the taters & onions to make a crispy outside.
    Keep turning and flipping those taters until you brown most of them. But take care to not flip such a lot that you simply break all of them up. allow them to cook a touch before you flip whenever . Psst…I broke a couple of .
    Once browned, cover and cook on medium heat. I usually leave it covered for 2-4 minutes counting on batch size, stirring in between. (I cheated & took pic before browned..oopsie)
    When the within is soft pull them out of the pan and put during a dish lined with paper towels to empty the oil off. Season with salt & pepper And if you’re like me, drown ’em in ketchup!
Keyword Fried, Onions, Potatoes