Southern Fried Potatoes and Onions
The ultimate comfort food, Southern Fried Potatoes and Onions are crispy, savory, and incredibly satisfying. Made with simple ingredients, this easy weeknight dinner is perfect for cozy gatherings. Indulge in the deliciousness tonight!
Equipment
- Skillet
- Frying Pan
- Mixing Bowl
Ingredients
- Enough to wet the entire bottom of your pan Peanut oil
- 2 tbs Unsalted sweet cream butter
- 1 lb Idaho Russet or Red potatoes I like Reds - but that is just a personal preference.
- 4 cups Salted water
- ½ medium sized Sweet onion like Vidalia
- Salt and Pepper to taste
- Garnish with paprika and fresh basil
Instructions
- Start by placing a heavy 9” cast iron skillet over medium heat, just a little more than medium on my electric stove.
- Now pour enough peanut oil into the skillet to cover the bottom, and add the unsalted sweet cream butter. Keep an eye on it as you let it heat up. You’ll want the oil to become shimmery on the surface but not smoking.
- While the oil is heating, cut the Idaho Russet or Red potatoes into even pieces—chips or cubes, whichever you prefer. As you're cutting, place the pieces into a bowl filled with 4 cups of salted water (2 Tbs of salt mixed in).
- Next, take your sweet onion and cut it into larger chunks than the potatoes.
- After about 5 minutes, drain the potatoes thoroughly and dry them well with paper towels. This step is crucial! If you don’t dry them properly, the oil could flare up when you add the potatoes, which can be quite dangerous.
- Once your oil is ready (check for that shimmery look), carefully add the potatoes and onions into the skillet. Make sure not to overcrowd the pan; if there isn’t enough room for them to lay side by side, cook in batches.
- Cook for about 4 minutes without touching them too much on one side, allowing that golden crust to form. After 4 minutes, flip the potatoes gently and cook for another 2 to 4 minutes on the other side.
- Once they’re beautifully golden brown and crispy, drain the potatoes and onions on a paper towel. Immediately season with salt and pepper while they’re still hot to ensure the seasoning sticks.
- For an extra special touch, garnish with a sprinkle of paprika and some fresh basil before serving hot.
Notes
- Tip 1: Be sure to cut the potatoes into like sized pieces so that they cook evenly.
- Tip 2: It is super important to dry the potatoes very well after soaking. If you don't, the oil could flare up when you put the potatoes in. That could be dangerous.
- Tip 3: Sweet Onions include Vidalia and Texas Sweets. They should be labeled "sweet onion" at the grocery.
- Tip 4: Either Russets, yellow or red potatoes will work with this recipe.