Beloved across many cultures, fried potatoes and onions are a classic combination with countless variations. Today, I’m sharing what I can only imagine to be one of the simplest and most uncomplicated, a variation that is almost identical to southern fried potatoes and onions (more on that later). It’s a dish that reminds me of my dad – though I can’t confirm that he actually made it for us kids as he passed away a few years back, and my childhood memories are somewhat spotty. Regardless of how this recipe entered my life, I’m so glad it did. It’s a fabulous combination of basic ingredients that pairs well with many things.

Servings: 4

INGREDIENTS

2 tablespoon vegetable oil, i.e., canola oil or peanut oil
2 pounds Yukon gold or Russet potatoes, peeled and sliced
1 large Vidalia onion, sliced
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon Ground black pepper

STEPS

1) Heat the oil in a large skillet set over medium meat. Once the oil is hot, stir in the sliced potatoes, sliced onion, and seasonings, mixing well to combine.

2) Cook for 20-25 minutes, flipping the potatoes every 5 minutes or so to ensure even cooking. Avoid over-mixing or flipping, as this will result in mushy potatoes.

3) Once the potatoes are golden and the onions are soft and slightly charred, serve immediately garnished with fresh parsley, if desired.

NOTES

This recipe is both vegan and gluten-free, as written.

Optional additions: Fresh lemon juice, red pepper flakes, paprika, fresh herbs, green onions, etc.

Type of Potato: This recipe can be made with either waxy potatoes (Yukon gold) or starchy (Russet) potatoes. Southern fried potatoes and onions are almost always made with peeled Russet potatoes that have been soaked in cold water to help remove some of the starches. Waxy potatoes will have a firmer (more al dente) texture, whereas starchy potatoes will have a crispier outside and fluffier inside.

Should you soak your potatoes? If you’re using Russet potatoes, I recommend soaking the sliced potatoes in a bowl of cold water, draining, and drying them with paper towels. Soaking and drying will result in crispier outsides.

Why your potatoes may not get crispy – Typically, this is because there is too much moisture. This could be that the potatoes are too wet (did you rinse them in water and not pat them dry?), the pan is too crowded, the pan isn’t hot enough, or you’re stirring too often.

Serving ideas: My favorite way to enjoy this recipe is with a couple of fried or poached eggs and ketchup, but they’re also delicious with any main dish protein.

Storage: Keep leftovers stored in an airtight container for up to 3 days.