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Southern Fried Potatoes and Onions
These old-fashioned fried potatoes and onions are crispy and golden on the outside, tender inside, and packed with comforting homestyle flavor. Cooked in one skillet with simple seasonings, they make an easy breakfast side or a hearty addition to any family meal.
Ingredients
4 medium russet or Yukon Gold potatoes
1 large onion, thinly sliced
3 tablespoons vegetable oil or bacon drippings
1 tablespoon unsalted butter
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
2 tablespoons chopped fresh parsley
Preparation Steps
Wash and peel the potatoes if desired, then slice them into rounds about 1/4 inch thick.
Heat the oil or bacon drippings in a large cast-iron skillet over medium heat.
Add the sliced potatoes in an even layer. Let them cook undisturbed for 4 to 5 minutes so the bottoms begin to brown.
Season with garlic powder, smoked paprika, onion powder, salt, black pepper, and red pepper flakes if using.
Flip the potatoes, then add the sliced onions and butter.
Cover the skillet and reduce the heat slightly. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes become tender.
Remove the lid and increase the heat to medium-high.
Continue cooking for another 5 to 8 minutes, gently turning the potatoes until they are deeply golden and crispy around the edges and the onions are caramelized.
Taste and adjust the seasoning as needed.
Sprinkle with fresh parsley and serve immediately.
Serving Tip
Serve hot alongside fried eggs, bacon, sausage, grilled meat, or warm biscuits for a classic homestyle meal.
