This simple and comforting side dish combines crispy, golden potatoes with sweet, caramelized onions. The result is a flavorful and versatile dish that pairs well with any meal, from breakfast eggs to a hearty dinner. Cooking the onions separately ensures they become tender and golden without burning, while the potatoes cook up crisp and delicious.
Did You Know?
Why Fry the Onions First?
Frying the onions before adding the potatoes allows them to caramelize and become sweet and tender without overcooking. Onions cook more quickly than potatoes, so removing them temporarily helps avoid burning while the potatoes cook through. Adding the onions back in near the end ensures they blend beautifully with the crispy potatoes, creating the perfect balance of textures and flavors.
Yield:
4 servings
Ingredients:
3 large russet or Yukon gold potatoes, peeled and thinly sliced
1 large yellow or white onion, thinly sliced
2-3 tablespoons olive oil or butter (or a combination)
Salt and pepper, to taste
Optional: 1/2 teaspoon garlic powder, paprika, or fresh herbs (like parsley or thyme) for extra flavor
Instructions:
Heat the oil in a large skillet over medium heat. Add 2 tablespoons of olive oil or butter and warm until hot but not smoking.
Personal Tip: Using a mix of olive oil and butter adds richness and prevents the butter from burning.
Add the sliced onions to the skillet and sauté for 5-7 minutes until they become soft and start to caramelize. Remove the onions from the skillet and set them aside.
Personal Tip: Stir frequently to prevent burning and achieve a nice golden color.
Add the potatoes to the same skillet, spreading them in an even layer. Add more oil or butter if needed. Season with salt and pepper.
Personal Tip: Try to keep the potatoes in a single layer to help them brown evenly.
Cook the potatoes undisturbed for 5-7 minutes, or until the bottoms start to turn golden brown. Stir occasionally, flipping the potatoes to cook evenly for another 15-20 minutes until they are tender and golden brown. Adjust the heat as needed to prevent burning.
Personal Tip: Cover the skillet for the first 10 minutes to help the potatoes cook through, then uncover to allow them to crisp up.
Add the onions back into the skillet during the last 5 minutes of cooking, stirring them through the potatoes to reheat and blend the flavors.
Personal Tip: This step keeps the onions from becoming too soft and allows them to retain their caramelized texture.
Adjust seasoning and add any optional seasonings or fresh herbs during the last minute of cooking.
Serve hot as a side or main dish, topped with extra fresh herbs if desired.
Nutritional Information (Per Serving):
Calories: 220, Protein: 4g, Carbohydrates: 33g, Fiber: 3g, Net Carbohydrates: 30g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 210mg, Sugars: 4g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money:
- Choose the right potatoes: Yukon gold potatoes have a naturally buttery flavor, while russet potatoes get crispier. Choose based on your preference.
- Don’t crowd the pan: For the crispiest potatoes, make sure they have enough space in the skillet. If necessary, cook in batches.
- Use leftover onions: If you have leftover caramelized onions from another recipe, they can be added directly to the potatoes for a quick and easy side.
- Flavor with herbs: Fresh parsley, rosemary, or thyme added at the end of cooking can enhance the flavor. Dried herbs work too, but use less as they are more concentrated.
- Pre-cook potatoes: To speed up cooking, you can parboil the potatoes for 5 minutes before frying. This ensures they cook evenly without burning the outside.
- Add garlic: For a flavor boost, add minced garlic during the last few minutes of cooking. Be careful not to burn it.
- Make it a meal: Add sliced sausage or bell peppers to turn this side dish into a hearty main.
- Keep leftovers fresh: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to bring back the crispiness.
- Use flavored oils: Try using garlic-infused or herb-infused olive oil to add an extra layer of flavor to your dish.
- Adjust salt last: Taste the potatoes before serving and adjust the salt at the end, as flavors can concentrate as the dish cooks.
Let’s Learn About Cooking with Onions
Why Caramelize Onions Separately?
Caramelizing onions is all about bringing out their natural sugars and transforming them into a sweet, golden-brown delight. This takes a bit of time, but it’s worth the effort. Cooking them separately allows you to control their texture, preventing them from overcooking while the potatoes fry. Onions release moisture as they cook, which can prevent potatoes from getting crisp if added too early. By cooking them separately, you ensure that the onions