Fried Potatoes & Onions

🍳 Step-by-Step Instructions

1. Prep and Parboil (The Secret to Soft Insides)

1. Chop: Dice the potatoes uniformly so they cook at the same rate.
2. Soak or Parboil: For the absolute best texture, place diced potatoes in a pot of salted water. Bring to a boil and cook for 3 to 5 minutes just until slightly tender but not mushy. Drain and pat completely dry with paper towels. (Skip this step if you are in a rush, but drying them well is essential for crispiness).

2. Fry the Potatoes

1. Heat: Melt the oil (or bacon grease) and butter together in a large skillet (preferably cast iron) over medium-high heat.
2. Sear: Add the potatoes to the skillet in a single, even layer. Let them cook undisturbed for 4 to 5 minutes so a golden crust forms on the bottom.
3. Flip: Turn the potatoes over to crisp the other sides. Lower the heat to medium.

3. Add the Onions and Season

1. Combine: Add the chopped onions directly into the skillet with the potatoes.
2. Season: Sprinkle the garlic powder, paprika, salt, and black pepper evenly over the mixture.
3. Finish: Cook for another 10 to 12 minutes, stirring occasionally. The dish is ready when the potatoes are fork-tender with a crispy exterior and the onions are soft and deeply caramelized.