Fried Potatoes and Onions

Thinly sliced potatoes and onions are tossed into one skillet, coated in oil, and fried in the oven until deeply golden brown and caramelized, resulting in some serious comfort food!

Course Breakfast, Side Dish, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 40

Calories 626

Author Timothy Pakron

Ingredients

1 large russet potato
1 large onion sweet or yellow
3 tablespoons olive oil plus less or more to taste, see notes
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon rice vinegar or plain vinegar

Optional add-ins:

Big pinch red pepper flakes
1 tablespoon nutritional yeast
½ teaspoon garlic powder
Fresh thyme or rosemary
Fresh chives thinly sliced, to garnish
Flaky salt to garnish

Instructions

Prepare the oven: Preheat the oven to 425°F.
Slice and season the potatoes and onions: Cut the potato in half lengthwise and place each half cut-side down. Then slice into ¼-inch thick half moons. Do the same for the onion. Combine all of the slices to a large cast-iron skillet (or a baking sheet). Add the olive oil, salt, pepper, and vinegar. Then add any of the optional add-ins. Toss well to combine and thoroughly coat.
Roast until golden: Pop the skillet in the oven and cook for 20 minutes. Remove from the oven and give it a good toss with a spatula. Pop it back in the oven and cook for an additional 15-25 minutes. The final potatoes should be golden and crispy around the edges and the onions should be super soft and caramelized.
Garnish and serve: You can serve the potatoes and onions straight from the skillet or transfer them to a bowl. Either way, garnish with a few pinches of flaky salt (and chives, if using) and serve.

Notes

If you’re in a pinch, you can use any type of potato but make sure that there are equal parts onion to potato.

When it comes to the olive oil, I know 3 tablespoons may sound like a lot. But it really does help to fry and caramelize the ingredients in a super delicious way. If this makes you upset, feel free to pull back to 2 or even 1 tablespoon of oil. It won't be as scrumptious but it will still be good. (And please don't give me any lip in the comments. You can make this recipe oil free if that's your gig!)

Nutrition