Potatoes and Onions
Crispy potatoes and onions made in one pan in 20 minutes. Simple, inexpensive, and perfect on their own, with eggs, or alongside grilled meat.
Servings: 2
Ingredients
- 1 lb potatoes thinly sliced into rounds (peeled or unpeeled)
- 1 very small yellow onion sliced
- 2 tbsp vegetable oil
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika optional
- Salt to taste
- Black pepper to taste
- Chopped fresh parsley for serving
Instructions
- Heat the vegetable oil in a large non-stick pan over medium-high heat.
- Add the sliced potatoes, cover, and cook for 5 minutes to soften.
- Uncover and add the onion, garlic powder, and smoked paprika. Stir to combine.
- Cook for 12 to 15 minutes, stirring frequently, until the potatoes are golden and cooked through.
- Season with salt and pepper, stir in the parsley, and serve.
Video
Notes
Cover the pan for the first 5 minutes so the potatoes soften before they crisp.
Slice the potatoes thin and even for the best texture.
Smoked paprika is optional but adds a lovely warmth.
Store leftovers in the fridge for up to 3 days; reheat in a hot pan to re-crisp.
Slice the potatoes thin and even for the best texture.
Smoked paprika is optional but adds a lovely warmth.
Store leftovers in the fridge for up to 3 days; reheat in a hot pan to re-crisp.
Nutrition
Calories: 319kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 16mg | Potassium: 1045mg | Fiber: 6g | Sugar: 4g | Vitamin A: 129IU | Vitamin C: 49mg | Calcium: 41mg | Iron: 2mg
