Description
A simple and delicious Southern-style recipe for fried potatoes and onions, cooked to crispy perfection with a flavorful blend of garlic, red pepper flakes, and fresh chives. This easy stovetop dish makes a perfect side for breakfast or dinner.
Ingredients
Ingredients
- ¼ cup vegetable oil (canola oil recommended)
- 3 medium Russet potatoes, peeled and sliced ¼-inch thick
- 1 large yellow onion, thinly sliced
- Salt, to taste
- Pepper, to taste
- ½ tsp garlic powder
- 1 tsp red pepper flakes
- 1 tbsp chives, chopped (for garnish)
Instructions
- Heat the oil: Heat ¼ cup vegetable oil in a sauté pan or cast-iron skillet over medium-high heat until hot but not smoking.
- Prepare the vegetables: Peel and slice the Russet potatoes into ¼-inch thick slices. Thinly slice the large yellow onion.
- Add vegetables to the skillet: Carefully add the sliced potatoes and onions to the hot oil in the skillet. Season generously with salt and pepper.
- Add seasoning: Sprinkle ½ teaspoon garlic powder and 1 teaspoon red pepper flakes over the potatoes and onions to infuse them with flavor.
- Cook until tender and browned: Cook the mixture, stirring often, for about 10 to 15 minutes or until the potatoes and onions are golden brown and tender. If you prefer a creamier texture, cover the skillet during cooking to trap steam.
- Drain excess oil: Once cooked, transfer the potatoes and onions to a plate lined with paper towels to absorb any excess oil.
- Garnish and serve: Sprinkle chopped chives on top of the potatoes for a fresh finish and serve immediately.
Notes
- Using a cast-iron skillet helps achieve better browning and even cooking.
- Covering the skillet during cooking can create a creamier texture due to steam retention.
- Adjust red pepper flakes to your preferred heat level.
- For crispier potatoes, avoid covering the skillet and stir less frequently.
- This dish pairs well with eggs, grilled meats, or as a hearty side for dinner.
