FRIED POTATOES AND ONIONS
Welcome to the world of culinary delight, where simplicity meets extraordinary taste. In this article, we’ll guide you through the art of preparing Fried Potatoes and Onions—a classic dish that promises to elevate your dining experience. Get ready to master the art of creating crispy, golden perfection.
Ingredients:
| INGREDIENTS | QUANTITIES |
|---|---|
| Peanut oil | Enough to wet the pan |
| Unsalted sweet cream butter | 2 tablespoons |
| Idaho Russet or Red potatoes | 1 pound |
| Salted water | – |
| Medium-sized sweet onion like Vidalia | 1/2 |
| Salt and Pepper to taste | – |
| Garnish with paprika and fresh basil | – |
Instructions:
- Prepare the Skillet:
- Place a heavy 9” cast iron skillet over medium heat.
- Pour enough peanut oil to coat the entire bottom of the pan.
- Add 2 tablespoons of unsalted sweet cream butter.
- Heat until the oil is shimmery on the surface—avoid smoking.
- Prepare the Potatoes:
- Cut the potatoes into uniform pieces (chips or cubes).
- Place them in 4 cups of water with 2 tablespoons of salt.
- After 5 minutes, drain the potatoes and dry them with paper towels.
- Cut the Onion:
- Cut the sweet onion into larger chunks than the potatoes.
- Cook the Potatoes and Onions:
- When the oil is ready, carefully add the potatoes and onions to the skillet.
- Avoid overcrowding; cook for about 4 minutes on one side.
- Flip and cook for another 2-4 minutes on the other side.
- Drain and Season:
- Remove the potatoes and onions from the skillet and drain on a paper towel.
- Immediately season with salt and pepper to taste.
- Garnish and Serve:
- Garnish with paprika and fresh basil.
- Serve hot and enjoy your simple and delicious Fried Potatoes and Onions!
Tips:
- Use a cast iron skillet for even cooking.
- Ensure the oil is shimmery, not smoking, before adding the potatoes.
- Don’t overcrowd the skillet; cook in batches if needed.
- Serve immediately for the crispiest results.
- Garnish and Serve:
