Recipe for Southern Fried Potatoes with Onions

Step 1: Heat a hefty frying pan (not a nonstick pan). It is best to use a cast iron skillet.

Step 2: Soak the potatoes overnight.
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Step 3: Pat the potatoes dry and heat the butter and oil to very hot temperatures.

Step 4: Place the potatoes and onions in the pan and set aside. Cook the potatoes for 3-4 minutes over medium high heat, allowing them to form a crust before turning.

Step 5: Flip them over and cook on the other side. Place on a paper towel to drain.
On the stove, how to cook potatoes and onions

There isn’t much simpler than frying potatoes and onions on the stove. First, gather all of your materials and tools.

A hefty frying pan (ideally a well-seasoned 9″ Cast Iron frying pan) is recommended. Use a nonstick pan for this task. If all you have is stainless steel, that’s fine, but it sticks more.
High-quality peanut oil and unsweetened sweet cream butter. The optimum oil for this job is not olive oil. Because of its high smoke point, vegetable oil is effective.
Pepper and salt
Onions and potatoes

That’s all!

OK, maybe some paprika and basil, but that’s just me.

The primary issue with potatoes is that they are quite sticky. They adore sticking to the pan. Follow my recipe, together with the tips and tactics listed below, for the best chance of no-stick, crispy, and flavorful fried potatoes and onions.

INGREDIENTS
sufficient peanut oil to coat the entire bottom of your pan
2 tablespoons sweet cream butter, unsalted
1 pound Idaho Russet or Red potatoes (I like Reds, but this is purely a personal choice)
seasoned water
12 medium sweet onions, such as Vidalia
Season with salt and pepper to taste.
Garnish with paprika and fresh basil if desired.
INSTRUCTIONS
Heat a hefty 9″ cast iron pan over medium heat (just a tad higher on my electric burner).
Pour the oil into the skillet, along with the butter. Allow this to heat until the oil is shimmering on the surface but not smoking; if it begins to smoke, remove from the heat and cool slightly until it is sparkly again.
Cut the potatoes into equal-sized pieces – chips or cubes, your preference.
Place each sliced piece into 4 cups of water containing 2 tablespoons of salt.
Cut the onion into larger bits than the potato.
Drain the potato and pat dry with paper towels after 5 minutes.
When the oil is ready (shimmering), add the potato and onion. Don’t overcrowd the potatoes. If there isn’t enough room to put them side by side, cook some, remove to drain on a paper towel, and then cook the remainder.
Cook for 4 minutes on one side before flipping and cooking for another 2-4 minutes on the other.
Dry with a paper towel. As soon as you take the pan from the oil, season with salt and pepper.
Garnish with parsley and serve immediately.