Southern Fried Potatoes and Onions Recipe
Step 1. Use a heavy frying pan (not non stick). A Cast Iron Skillet is recommended.
Step 2. Soak the potatoes.
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Step 3. Pat dry the potatoes well and heat the butter and oil to very hot.
Step 4. Put the potatoes and onions in the pan and LEAVE THEM ALONE. Cook the potatoes over medium high heat for 3-4 minutes allowing them to develop a crust on the pan fried potatoes before turning.
Step 5. Turn and let them cook on the other side. Remove to a paper towel to drain.
How to cook Potatoes and Onions on the stove
There isn’t much that could be more simple than Fried Potatoes and Onions on the stove. First, you will want to gather your equipment and ingredients.
A heavy frying pan (a well seasoned 9” Cast Iron frying pan) is best. Do not use a non stick pan for this job. If all you have is stainless steel – ok – but it sticks worse.
Good quality peanut oil and some unsweetened sweet cream butter. Olive oil is not the best oil for this job. Vegetable oil works because of its high smoke point.
Salt and Pepper
Potatoes and onions
That’s it!
OK – well maybe a little paprika and basil – but that is just me.
The main problem with potatoes is that they are sticky. They LOVE to stick to the pan. Follow my recipe with the tips and tricks that you find below the recipe and you’ll have the best chance at no sticking, crispy and tasty fried potatoes and onions.
INGREDIENTS
- Enough peanut oil to wet the entire bottom of your pan
- 2 tbs unsalted sweet cream butter
- 1 lb Idaho Russet or Red potatoes (I like Reds – but that is just a personal preference)
- Salted water
- ½ medium sized sweet onion like Vidalia
- Salt and Pepper to taste
- Garnish with paprika and fresh basil
Here is how to prepare it:
Instructions Next Page
