Ingredients:
· 4 large russet or Yukon Gold potatoes (about 2 lbs), peeled and cut into ½-inch cubes or slices
· 1 large yellow onion, thinly sliced
· 3-4 tablespoons oil with a high smoke point (vegetable, canola, or avocado oil)
· 2 tablespoons butter (optional, but adds great flavor)
· 1 teaspoon paprika (smoked or sweet)
· ½ teaspoon garlic powder
· Salt and black pepper to taste
· Optional additions: 1 bell pepper (sliced), pinch of cayenne pepper, fresh chopped parsley for garnish
Instructions:
Parboil the Potatoes (The Secret to Crispy Insides!):
· Place the cubed potatoes in a pot and cover with cold water by an inch. Add a generous pinch of salt.
· Bring to a boil over high heat. Once boiling, cook for exactly 5 minutes. They should be slightly tender on the outside but still very firm and raw in the center.
· Drain the potatoes in a colander and let them steam dry for a few minutes. This step is crucial for getting a crispy exterior.
Cook the Onions:
· While the potatoes are drying, heat 1 tablespoon of oil in a large skillet (cast iron is ideal) over medium heat.
· Add the sliced onions (and bell pepper if using) and cook, stirring occasionally, for 5-7 minutes until they are softened and starting to caramelize.
· Remove the onions from the skillet and set aside.
Fry the Potatoes:
· Add the remaining 2-3 tablespoons of oil (and butter, if using) to the same skillet and increase the heat to medium-high.
· Carefully add the parboiled, dried potatoes to the hot oil in a single layer. Do not overcrowd the pan; work in batches if needed.
· Let the potatoes cook undisturbed for 4-5 minutes to develop a golden-brown crust on one side. Then, flip and repeat. Continue cooking and turning occasionally until the potatoes are crispy and golden brown on all sides (about 15-20 minutes total).
Combine and Season:
· Once the potatoes are crispy, reduce the heat to medium. Add the cooked onions back into the skillet.
· Sprinkle the paprika, garlic powder, salt, and black pepper over everything. Toss well to combine and heat through for another 2 minutes.
Serve:
· Taste and adjust seasoning. Garnish with fresh parsley if desired. Serve immediately while hot and crispy!
Tips for Perfect Fried Potatoes and Onions:
· Dryness is Key: The drier the potatoes are after parboiling, the crispier they will get. Letting them steam in the colander is important. For an even crispier result, you can give them a gentle shake in the colander to rough up the edges.
· Don’t Crowd the Pan: This is the most common mistake. Overcrowding steams the potatoes instead of frying them. If your skillet is small, cook the potatoes in two batches.
· The Right Potato: Russet potatoes get the crispiest exterior. Yukon Golds are creamier on the inside and also work very well.
· Patience with Flipping: Let the potatoes form a crust before you stir or flip them. If you move them too early, they’ll stick and break apart.
· Cast Iron Skillet: A well-seasoned cast iron skillet is perfect for this dish because it distributes heat evenly and gets a great sear.
· Bacon Fat: For incredible flavor, substitute the oil with bacon fat saved from cooking bacon.
Enjoy this simple, delicious, and comforting classic
