1. Par-Cook the Potatoes
Place cubed potatoes in a pot, cover with cold water, and bring to a boil.
Cook 5–7 minutes—just until slightly tender but not falling apart.
Drain well and let steam dry 2–3 minutes (dry potatoes = crispier fry).
2. Cook the Onions
Heat oil/butter in a large skillet (cast iron ideal) over medium heat.
Add onions. Cook 8–10 minutes, stirring occasionally, until soft and golden.
Push onions to the edges of the pan.
3. Fry the Potatoes
Increase heat to medium-high. Add potatoes in a single layer.
Don’t stir for 4–5 minutes—let edges crisp.
Stir, then repeat: cook undisturbed 3–4 minutes, stir, cook again.
Total fry time: 15–20 minutes, until deeply golden and crispy.
4. Season & Serve
Sprinkle with salt, pepper, and optional paprika or garlic powder.
Toss with onions. Stir in fresh parsley or a splash of vinegar for brightness.
Serve hot—they wait for no one!
Serving Suggestions
🥚 Classic breakfast: With fried or scrambled eggs
🥩 Hearty dinner side: Alongside meatloaf, pork chops, or sausages
🌯 Vegetarian bowl: Top with avocado, beans, and hot sauce
🥖 With crusty bread: To soak up any pan drippings
Make-Ahead & Storage Tips
Best fresh—potatoes lose crispness when stored.
Leftovers: Keep in fridge up to 3 days. Re-crisp in skillet or air fryer (not microwave!).
Freezing? Not recommended—texture turns grainy.
Frequently Asked Questions
Q: Can I skip par-boiling?
A: You can, but they’ll take 30–40 minutes to cook through and may burn before tender. Par-boiling is the secret!
Q: No Yukon Golds?
A: Russets work (crispy), or red potatoes (waxier, hold shape better).
Q: Want extra crunch?
A: After frying, spread on a baking sheet and broil 2–3 minutes.
Q: Can I add garlic?
A: Yes—but add minced garlic in the last 2 minutes to prevent burning.
❤️ The Bottom Line
Fried Potatoes and Onions aren’t fancy—but they’re honest, satisfying, and full of soul. They’re what you make when you want to feed someone well without pretense.
So peel those potatoes, slice those onions, and cook with care. Because the best meals aren’t complicated—they’re golden, garlicky (if you like), and shared with love.
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