Grandma-Style Fried Potatoes and Onions in a Skillet (Print-Friendly Version)
Fried potatoes and onions need evenly cut potatoes, enough pan space, and time between turns. Slice two pounds of potatoes about 1/4 inch thick, combine with a sliced onion and the listed oil and seasonings, and cook over moderate heat until tender and golden. Expect roughly 20–30 minutes of cooking, with longer timing if the pan is crowded.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
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2 tablespoons vegetable oil, such as canola or peanut oil
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2 pounds Yukon Gold or Russet potatoes, peeled and sliced
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1 large Vidalia onion, sliced
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
# How to Make It:
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Scrub and peel the potatoes, slice evenly about 1/4 inch thick, and pat dry. Slice the onion. Warm 2 tablespoons oil in a broad skillet over medium heat until lightly shimmering, without allowing it to smoke.
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Carefully add potatoes and onion, followed by the salt and pepper. Turn to distribute the oil and seasoning. Spread across the pan; if crowded, divide into batches with a proportional share of the oil and seasonings.
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Cook for roughly 20–30 minutes, leaving several minutes between gentle turns. Adjust heat whenever onion edges darken too quickly. Start checking the thickest potato pieces near 20 minutes and continue until a knife enters without resistance.
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When potatoes are tender and have golden surfaces, taste and adjust seasoning if needed. Transfer directly to plates. Optional chopped parsley may be added after cooking. Refrigerate any leftovers promptly in a shallow container.
# Extra Suggestions:
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Cooking time depends on slice thickness, pan width, and batch size. A crowded skillet may take longer and produce softer potatoes. The formula has not been kitchen-tested; use tenderness and color together to guide the finish.