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Pioneer Woman Fried Potatoes and Onions

Pioneer Woman Fried Potatoes and Onions - recipe card
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Crispy-edged, golden potatoes mingled with sweet, caramelized onions create a rustic, hearty side dish. This stovetop classic delivers a satisfying crunch with a soft, buttery interior, making it the perfect companion to any breakfast spread or family dinner.

Ingredients

Scale
  • 2 lb (about 4 medium) russet potatoes, scrubbed and cut into 1/2-inch cubes
  • 2 tbsp (30 ml) olive oil, divided
  • 1 tbsp (15 g) unsalted butter
  • 1 large (about 200 g) yellow onion, thinly sliced into half-moons
  • 1/2 tsp (2 g) kosher salt, plus more to taste
  • 1/4 tsp (0.6 g) freshly ground black pepper, plus more to taste
  • 1/2 tsp (1.5 g) smoked paprika (optional)
  • 1 tbsp (3 g) fresh parsley, chopped (for garnish)

Instructions

  1. Prepare all ingredients before cooking: scrub the potatoes thoroughly and cut them into uniform 1/2-inch cubes (about the size of a dice). Slice the onion into thin half-moons, aiming for 1/8-inch thickness. Uniform potato pieces ensure even cooking, and consistent onion slices promote caramelization without burning.
  2. Place the potato cubes in a large bowl and cover with cold water. Let them soak for at least 10 minutes (or up to 30 minutes) to draw out excess surface starch, which helps prevent sticking and achieves crispier results. While the potatoes soak, prepare the other ingredients and place a large cast iron or heavy-bottomed 12-inch skillet over medium heat.
  3. After soaking, drain the potatoes and rinse them well under cold running water. Pat them completely dry with a clean kitchen towel or paper towels—excess moisture will cause steaming instead of frying, leading to soggy potatoes. Dry potatoes are essential for that golden crust.
  4. Add 1 tablespoon of olive oil and the 1 tablespoon of butter to the preheated skillet. Swirl the pan to melt and combine. The fat should shimmer (but not smoke) as soon as the butter stops foaming. This indicates it’s at the correct temperature for searing.
  5. Carefully add the dried potato cubes in a single layer (if your skillet is small, cook in batches). Do not overcrowd—this would drop the oil temperature and cause steaming. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Let the potatoes cook undisturbed for 4-5 minutes, allowing a golden brown crust to form on the bottom.
  6. After the initial sear, use a thin metal spatula to gently turn the potatoes. Adjust the heat to maintain a steady sizzle. Continue cooking for 15-20 minutes, flipping the potatoes every 4-5 minutes, until they are golden and crisp on all sides. You’ll know they’re ready when the edges are deep amber and a fork easily pierces through.
  7. Once the potatoes are nearly done (about 5 minutes before they’re fully cooked, usually around the 25-minute mark), push them to one side of the skillet. Add the remaining 1 tablespoon of olive oil and the sliced onions to the empty side of the pan.
  8. Spread the onions into an even layer and let them cook, stirring occasionally, for about 5-8 minutes. The onions should soften and begin to caramelize, turning golden brown with a sweet aroma. If they start to brown too quickly (before the 5-minute mark), reduce the heat to medium-low to prevent burning.
  9. When the onions are caramelized—soft, translucent, and lightly browned—stir them into the potatoes. Taste the mixture and adjust seasoning with additional salt and pepper if needed. If using smoked paprika, sprinkle it over the mix and stir to coat evenly, letting it bloom in the hot pan for about 1 minute.
  10. Remove the skillet from heat. Transfer the fried potatoes and onions to a serving dish, scraping up any crispy bits from the bottom of the pan. Garnish with freshly chopped parsley and serve hot. The dish is best enjoyed immediately while the potatoes are crispy.
  11. For an oven alternative that yields a more even golden crust without constant attention: after browning the potatoes as in step 5, transfer the skillet to a preheated 400°F (200°C) oven. Roast for 20-25 minutes, until the potatoes are fork-tender and deeply golden, then proceed with step 7-9 (adding onions to the pan in the oven after the first 15 minutes, then continue roasting until onions caramelize).
  12. If you prefer a softer, creamier interior, cover the skillet with a lid for 2-3 minutes during the last cooking stage (after the onions are added). The trapped steam will soften the potatoes slightly. For a crispier texture, keep the pan uncovered and continue flipping the potatoes without a lid.

Notes

Make ahead: Fry the potatoes and onions as directed, but undercook by 2-3 minutes (potatoes should still be golden but slightly underdone). Cool completely, then refrigerate in an airtight container for up to 3 days. To reheat: spread the leftovers on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes to re-crisp. Alternatively, microwave on high for 1-2 minutes for a softer result. Freezing is not recommended as it will destroy the crispy texture.

Nutrition

Keywords: fried potatoes and onions, pioneer woman potatoes, crispy potatoes, creamy potatoes, easy potato side dish, breakfast potatoes, skillet potatoes, caramelized onions, side dish, comfort food

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-fried-potatoes-and-onions-recipe/