DESCRIPTION
When you want the best fried potatoes and onions, this is the recipe for you. It’s a perfect side dish for breakfast or dinner!
Listen to learn how to make this recipe, along with some great tips from Christine:
[sc name="friedonionandpotatoesrotd"][/sc]Ingredients
Scale
- 2 tsp. cooking oil
- 2 sweet onions, peeled and sliced 1/4-inch
- 3/4 tsp. salt, divided
- 1 Tbsp. butter
- 2 garlic cloves, peeled and minced
- 2 medium russet potatoes, sliced into 1/4-inch coins
Instructions
- In a large nonstick skillet heat oil over medium heat.
- Add onions and ¼ tsp. of the salt. Cook, stirring occasionally until onions are soft, about 5 minutes. Add butter, stir until melted. Cook until onions are golden brown, about 5-6 minutes more, adding in the garlic for the last minute.
- Use a slotted spoon to transfer onions to a plate, leaving the fat in the pan. Cover onions tightly with foil and set aside.
- Increase heat to medium-high. Add the potatoes to the pan in a single layer ( a bit of overlapping is fine).* Cook until potatoes are golden brown and soft, with crunchy edges, about 3 to 5 minutes per side.
- Distribute onions over potatoes. Serve warm.
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Notes
*If your pan is too small to fit all of the potatoes in a single mostly-non-overlapping layer, then you can cook them in two batches. When the first batch of potatoes is done, distribute them evenly on an oven-safe rack set on a pan, and put them into an oven set at 250F to stay warm while the second batch cooks.