Southern Fried Potatoes and Onions Recipe
Step 1. Use a heavy frying pan (not non stick). A Cast Iron Skillet is recommended.
Step 2. Soak the potatoes.
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Step 3. Pat dry the potatoes well and heat the butter and oil to very hot.
Step 4. Put the potatoes and onions in the pan and LEAVE THEM ALONE. Cook the potatoes over medium high heat for 3-4 minutes allowing them to develop a crust on the pan fried potatoes before turning.
Step 5. Turn and let them cook on the other side. Remove to a paper towel to drain.
How to cook Potatoes and Onions on the stove
- There isnāt much that could be more simple than Fried Potatoes and Onions on the stove. First, you will want to gather your equipment and ingredients.
A heavy frying pan (a well seasoned 9ā Cast Iron frying pan) is best. Do not use a non stick pan for this job. If all you have is stainless steel ā ok ā but it sticks worse.
Good quality peanut oil and some unsweetened sweet cream butter. Olive oil is not the best oil for this job. Vegetable oil works because of its high smoke point.
Salt and Pepper
Potatoes and onions
The main problem with potatoes is that they are sticky. They LOVE to stick to the pan. Follow my recipe with the tips and tricks that you find below the recipe and youāll have the best chance at no sticking, crispy and tasty fried potatoes and onions.
INGREDIENTS
- EnoughĀ peanutĀ oilĀ to wet the entire bottom of your pan
- 2Ā tbsĀ unsalted sweet cream butter
- 1Ā lbĀ IdahoĀ Russet or Red potatoes (I likeĀ RedsĀ ā but that is just a personal preference)
- Salted water
- Ā½Ā medium sized sweet onionĀ like Vidalia
- Salt and Pepper to taste
- Garnish withĀ paprikaĀ and fresh basil
INSTRUCTIONS
- Place a heavy 9āĀ castĀ ironĀ skilletĀ over medium heat (just a little more than medium on myĀ electric stove).
- Pour oil into the skillet and add the butter as well. Ā Allow this to heat until the oil is shimmery on the surface ā not smoking ā if it starts to smoke, pull it off the heat and let it cool some until it is shimmery again.
- Cut up the potatoes into pieces that are the same size ā chips or cubes ā your choice.
- As you cut, place into 4 cups of water that has 2 Tbs of salt Ā mixed in.
- Cut up onion into bigger chunks than you cut the potato.
- After 5 minutes, drain the potato VERY WELL and dry withĀ paperĀ towels
- When the oil is ready (shimmery) put the potato and the onion into the oil. Ā Do not crowd the potatoes. Ā If there isnāt enough room for them to lay side by side, then let some cook, remove them to drain on aĀ paperĀ towelĀ and then cook the rest.
- Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.
- Drain on aĀ paper towel. Ā Salt and pepper as soon as you remove from the oil
- Garnish and serve hot.
