Ingredients
Ingredients
- 2 tablespoons vegetable oil (such as canola oil or peanut oil)
- 2 pounds Yukon gold or Russet potatoes, peeled and sliced
- 1 large Vidalia onion, sliced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Heat the oil: Place a large skillet over medium heat and add 2 tablespoons of vegetable oil. Allow the oil to heat until shimmering but not smoking.
- Add potatoes and onions: Stir in the sliced potatoes and onions along with the garlic powder, salt, and black pepper. Mix well to coat everything evenly with the oil and seasonings.
- Cook the mixture: Let the potatoes and onions cook for 20-25 minutes, flipping the potatoes every 5 minutes carefully to ensure even browning without making them mushy. Avoid stirring too frequently.
- Check for doneness: Cook until the potatoes are golden brown and crispy on the outside and tender inside, and the onions are soft with slight charring for a caramelized flavor.
- Serve: Transfer to plates and garnish with fresh parsley if desired. Serve immediately for the best texture and flavor.
Notes
- Using Yukon gold potatoes gives a creamier texture, while Russet potatoes provide a crisper finish.
- Flipping the potatoes too often can result in mushy texture; patience is key for crispy fried potatoes.
- For added flavor, sprinkle fresh herbs such as parsley or chives before serving.
- This dish pairs perfectly with grilled meats, eggs, or as a hearty breakfast side.
- Ensure the skillet is large enough to avoid overcrowding, which can cause steaming instead of frying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
