Southern Fried Potatoes and Onions Recipe
Decrease oil by at least half (I poured off 1/2 way through cooking the first time). They were delicious and my family requested a repeat right away.
Thanks to the other reviews I only used a little over a quarter of a cup of olive oil. I cannot even imagine how soggy they would be with the amount in the recipe. I took off the one star for that. Otherwise it was very good. I did not use the rosemary because I didn’t have any and am not a huge fan, it still tasted good. I think next time I will use a green pepper as well.
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
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.
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