Southern Fried Potatoes as well as Onions Recipe
Step 1. Make use of a large skillet (not non-stick). It is recommended to use a Cast Iron Skillet is recommended.
Step 2. Do the soaking of the potatoes.Report this advertisement
3. Dry the potatoes thoroughly and then heat your butter as well as oil until extremely hot.
Step 4. Place the potatoes and onions in the pan and LET the pan alone. Cook the potatoes on moderate heat for about 3-4 minutes, allowing the potatoes to form a crust on the and then turn.
Step 5. Then turn them and cook to the opposite side. Transfer to a paper towel to take them off.
How do you prepare Potatoes as well as Onions in the oven
There’s nothing that can be easier then Fried Potatoes and Onions on the stove. The first step is to gather all the equipment and the ingredients.
A large frying pan (a well-seasoned 9″ Cast Iron frying pan) is ideal. Don’t use an oven that is non-stick for this task. If you only have stainless steel, fine but it’s more difficult to stick.
A good quality peanut oil, and some sweetened, unsweetened butter. Olive oil isn’t the most suitable oil for this task. It is because of its smoke point.
Salt and Pepper
Onions and potatoes
Okay, there’s a hint of paprika or basil – but that’s only me.
The most significant issue for potatoes lies in the fact that they’re sticky. They are adamant about sticking in the pan. Follow my recipe and these tips and techniques are listed below the recipe, and you’ll have the best chance of not sticking, delicious and crispy cooked onions and potatoes.
- 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
- Place a heavy 9” cast iron skillet over medium heat (just a little more than medium on my electric stove).
- Pour oil into the skillet and add the butter as well. Allow this to heat until the oil is shimmery on the surface – not smoking – if it starts to smoke, pull it off the heat and let it cool some until it is shimmery again.
- Cut up the potatoes into pieces that are the same size – chips or cubes – your choice.
- As you cut, place into 4 cups of water that has 2 Tbs of salt mixed in.
- Cut up onion into bigger chunks than you cut the potato.
- After 5 minutes, drain the potato VERY WELL and dry with paper towels
- When the oil is ready (shimmery) put the potato and the onion into the oil. Do not crowd the potatoes. If there isn’t enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel and then cook the rest.
- Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.
- Drain on a paper towel. Salt and pepper as soon as you remove from the oil
- Garnish and serve hot.