Here’s a simple, classic Potatoes and Onions recipe 🥔🧅 — comforting, crispy, and goes with just about anything.
Classic Potatoes and Onions
Ingredients (serves 4):
- 4–5 medium potatoes (Russet or Yukon Gold), peeled or scrubbed
- 1 large onion, sliced or diced
- 3 tbsp butter, oil, or a mix
- 1 tsp salt (to taste)
- ½ tsp black pepper
- Optional: ½ tsp garlic powder or paprika
- Optional garnish: fresh parsley
Instructions (Skillet Style):
- Prep potatoes:
Slice or dice potatoes evenly. For crispier potatoes, rinse in cold water and pat dry. - Cook potatoes:
Heat butter/oil in a large skillet over medium heat.
Add potatoes, season with salt and pepper, cover, and cook 10–15 minutes, stirring occasionally, until tender. - Add onions:
Stir in onions and optional seasoning. Cook uncovered 8–12 minutes, stirring occasionally, until onions are soft and caramelized and potatoes are golden. - Serve:
Taste and adjust seasoning. Garnish with parsley if desired.
⭐ Tips:
- A cast-iron skillet gives the best browning.
- Don’t stir too often — let potatoes develop a crust.
- For faster cooking, parboil potatoes 5 minutes before frying.
🔄 Variations:
- Breakfast style: Add bacon or sausage and top with eggs.
- Cheesy: Sprinkle shredded cheddar in the last 2 minutes.
- Herbed: Add rosemary or thyme.
- Oven roasted: Toss with oil and roast at 425°F for 35–40 minutes.
If you want, I can also give you a slow cooker or foil packet version—great for busy days or grilling.
