Fried Potatoes and Onions

Ingredients

• 2 pounds Yukon gold or Russet potatoes, peeled and sliced (about 1/4 inch thick)

• 1 large Vidalia or yellow onion, sliced

• 2 tablespoons vegetable oil (canola, peanut, or avocado oil)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt (adjust to taste)

• 1/2 teaspoon ground black pepper

• Optional: 1/4 teaspoon paprika or fresh chopped parsley for garnish

Instructions

1. Prepare potatoes: Place sliced potatoes in cold water for 5 minutes to remove excess starch, then drain and pat dry with a clean towel.

2. Heat oil: In a large skillet over medium heat, warm the vegetable oil until shimmering.

3. Cook potatoes: Add the potatoes to the skillet in a single layer. Cook undisturbed for 5-7 minutes until the bottoms are golden brown. Flip or stir gently to cook the other sides, continuing to cook for 10-15 minutes until golden and mostly tender.

4. Add onions and seasonings: Add sliced onions, garlic powder, salt, pepper, and paprika (if using) to the skillet. Stir to combine with the potatoes and cook for an additional 5-10 minutes until onions are soft and caramelized and potatoes are crispy on the edges.

5. Serve: Transfer to a serving dish. Sprinkle with fresh chopped parsley if desired. Serve hot as a delicious side dish for breakfast or dinner.

This simple recipe yields perfectly crispy potatoes and sweet caramelized onions, ready in about 25-30 minutes and serves 4.