Description
Make classic, crispy pan-fried potatoes with tender insides, cooked with sweet onions in a skillet.
Ingredients
Scale
- 4 large Russet potatoes, peeled and sliced 1/4 inch thick
- 1 large yellow onion, thinly sliced
- 4 tablespoons bacon grease or butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Place the sliced potatoes in a bowl and cover them completely with cold water. Let them soak for 15 minutes, then drain and pat them very dry with paper towels.
- Heat the bacon grease or butter in a large, heavy-bottomed skillet over medium heat until shimmering.
- Add the dried potatoes to the hot skillet in a single layer if possible; work in batches if necessary to avoid crowding.
- Cook the potatoes undisturbed for 8 to 10 minutes until the bottoms are golden brown and crispy.
- Flip the potatoes and cook for another 5 minutes.
- Add the sliced onions to the skillet. Stir everything together gently.
- Reduce the heat to medium-low, cover the skillet, and cook for 10 to 15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
- Remove the lid. Increase the heat to medium and cook uncovered for 3 to 5 minutes, stirring frequently, until the onions are soft and the potatoes reach your desired crispness.
- Stir in the salt, pepper, and paprika. Serve immediately.
Notes
- For extra crispiness, rinse the sliced potatoes in cold water until the water runs clear, then soak them for 30 minutes before drying thoroughly.
- If you prefer a less rich flavor, substitute half the bacon grease with vegetable oil.
- Do not stir the potatoes too often during the initial browning phase; this prevents a proper crust from forming.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3
- Sodium: 550
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 3
- Protein: 4
- Cholesterol: 15