Instructions:
Step 1: Prep the Veggies
Peel and wash the potatoes. Slice them thinly. Peel and thinly slice the onion.
Step 2: Heat the Oil
Heat the olive oil in a large skillet over medium heat. Make sure the oil coats the bottom evenly.
Step 3: Cook the Potatoes and Onions
Add the potatoes and onions to the skillet, spreading them out in a single layer. Sprinkle with salt and pepper (or your favorite seasonings!).
Step 4: Golden Goodness
Cook for about 10 minutes, stirring occasionally, until the potatoes begin to brown. For extra crispy potatoes, increase the heat to medium-high for another 5 minutes.
Keto/Low-Carb Variations:
- Swap the Potatoes: Use cauliflower or turnips instead of potatoes.
- Keto-Friendly Oil: Substitute avocado or coconut oil for olive oil.
Tips for Perfection:
- Potato Power: Starchy potatoes like Russets or Yukon Golds crisp up best.
- No Sticking: Ensure your skillet is well-oiled to prevent sticking.
- Don’t Crowd: Cook in batches if necessary to ensure even browning and crispiness.
Frequently Asked Questions:
- Sweet Potatoes? Yes! They’ll need a bit longer cooking time.
- More Veggies? Absolutely! Bell peppers, zucchini, and more would be delicious additions.
- Make Ahead? Best enjoyed fresh, but leftovers can be reheated (crispness may be slightly reduced).
Enjoy your delicious and easy fried potatoes and onions!