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SOUTHERN FRIED POTATOES AND ONIONS | A Southern Staple
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Southern fried potatoes and onions is a staple in just about every southern household. I grew up eating these the way my grandmother used to make them. Sliced Russet potatoes and sweet Vidalia onions fried until golden brown and semi-crispy and seasoned just right with salt, pepper and garlic powder. An easy recipe to make in under 30 minutes.
Servings: 1-2
Shopping List:
1 extra large Russet potato
1/2 sweet Vidalia onion
Salt, pepper and garlic pepper blend to taste
2-3 tbsp. cooking oil
Directions:
Slice potatoes into about 1/8 inch rounds. You can also half or quarter them. Whatever your preference.
Slice the onions thin and set aside.
Heat a cast iron skillet over medium heat ONLY. Too high of a heat will cause the potatoes to stick and it will cook them too fast.
Once the skillet is heated, add the oil and allow a couple minutes to heat up.
Add the potatoes, trying not to over crowd the pan. Cook about 5-7 minutes on that first side until browned. Flip and cook about 4-5 more minutes until almost done. Try not to over stir because the potatoes tend to become mushy and fall apart.
Once the potatoes are about 3/4 done, add the onions and cook until lightly browned and translucent.
Season with the salt, pepper and garlic pepper blend and serve.
#friedpotatoesandonions#potatoeswithonions#richardinthekitchen
Thumbnail Image: Phonto, available from Apple Store
Also follow me on:
Disclaimer: I have no affiliation with Blackstone Griddles
Servings: 1-2
Shopping List:
1 extra large Russet potato
1/2 sweet Vidalia onion
Salt, pepper and garlic pepper blend to taste
2-3 tbsp. cooking oil
Directions:
Slice potatoes into about 1/8 inch rounds. You can also half or quarter them. Whatever your preference.
Slice the onions thin and set aside.
Heat a cast iron skillet over medium heat ONLY. Too high of a heat will cause the potatoes to stick and it will cook them too fast.
Once the skillet is heated, add the oil and allow a couple minutes to heat up.
Add the potatoes, trying not to over crowd the pan. Cook about 5-7 minutes on that first side until browned. Flip and cook about 4-5 more minutes until almost done. Try not to over stir because the potatoes tend to become mushy and fall apart.
Once the potatoes are about 3/4 done, add the onions and cook until lightly browned and translucent.
Season with the salt, pepper and garlic pepper blend and serve.
#friedpotatoesandonions#potatoeswithonions#richardinthekitchen
Thumbnail Image: Phonto, available from Apple Store
Also follow me on:
Disclaimer: I have no affiliation with Blackstone Griddles
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