Fried Potatoes and Onions

Your Fried Potatoes and Onions Guide

Let's talk about the best way to get perfectly crisp and flavorful fried potatoes! I've gathered a few tips over the years: some came from my mama and her mama, and the others I learned through trial and error.

This is how I make my fried potatoes with onions:

• I cut them into ¼-inch thick slices. This size cooks evenly and doesn't take forever in the skillet.
• Cook them in a large cast iron skillet, it really does make the difference on how evenly they cook. The skillet needs to be hot before you add the oil. Allow the oil to get hot before you add the potatoes.
• Arrange the potatoes in an even later. Resist the urge to stir right away!
• My grandma always left the potatoes to cook for several minutes, before stirring them the first time. I do the same. This allows them to cook, and brown on the bottom before you stir them the first time.
• This step is optional but recommended for faster cooking. After the initial stir, cover with a lid and let them steam for about 8-10 minutes.
• Wait to add the onions until the last 10-15 minutes of cooking to prevent burning them.

I wait to add the onions until the potatoes are tender but not fully cooked so the onions don't burn. By the time the onions are soft and lightly browned, the potatoes are perfectly golden and tender.

The biggest tip I can give you is to avoid stirring too often. Let them sit to brown, then stir gently. Over stirring will produce mushy potatoes!

-Sky🩷