Pan Fried Potatoes and Onions
Buttery, golden-brown potatoes and sweet, tender onions pan-fried to crispy perfection. The ultimate homestyle side dish for breakfast or dinner.
Ingredients
- 1 ½ lbs. Yukon gold potatoes peeled and sliced to ⅜" to ½" thick slabs
- 2 medium yellow onions sliced thinly, lengthwise
- 4 tablespoon butter
- Salt and pepper to taste
- 2 cloves garlic minced
- 2 tablespoon fresh chopped parsley
Instructions
- Sear the Potatoes: Melt the butter in a large skillet on medium heat. Carefully add the potatoes in a single layer to the skillet. Salt and pepper the potatoes generously.
- Brown and Crisp: Brown the potatoes by turning and rotating their positioning in the skillet with a pair of tongs, until all the slabs are nicely browned. This will take 15 to 20 minutes depending on the heat of your stove.
- Add the Onions: Set your stove heat to low and add the sliced onions, salt them slightly, and stir them into the potatoes. Cover the skillet, and every 2 minutes, uncover and stir. After about 10 minutes, the onions should be softened and starting to brown.
- Finish with Garlic: Stir in the minced garlic and cook for an additional 2 minutes. Serve hot, garnished with the fresh chopped parsley.
Notes
- If you have too many potatoes for a single layer in your skillet, rotate the potatoes using tongs until all are browned.
- Keep the temperature of your skillet no more than 350° F to prevent the butter from burning. Use a laser thermometer to monitor this if you have one.
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