Best 4 Moms Fried Potatoes And Onions Recipes
In the realm of comfort food, few dishes evoke nostalgia and warmth quite like Mom's fried potatoes and onions. This classic side dish, often served alongside hearty meat dishes or as a standalone snack, has a special place in our hearts. With its crispy, golden-brown exterior and tender, flavorful interior, Mom's fried potatoes and onions are a true culinary delight. Whether you're looking to recreate a cherished family recipe or simply indulge in a comforting meal, this article will guide you through the essential steps and variations to prepare the perfect Mom's fried potatoes and onions, ensuring a dish that's both delicious and reminiscent of home.
Let's cook with our recipes!
EASY FRIED POTATOES & ONIONS
This is so good. My grandmother was from Ireland and she used to make this dish all the time. When I make it, it always reminds me of her. I hope you enjoy it :)
Provided by Moonlightlady
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.
- Slice the potatoes into 1/4 inch slices. Add them to the hot pan and brown on both sides.
- Return the onion to the pan, toss and season. Serve warm.
SOUTHERN FRIED POTATOES AND ONIONS RECIPE
Fried Potatoes and onions are a simple side dish that is very tasty. The potatoes are creamy but a bit crispy and cook to a beautiful golden brown.
Provided by Pam List
Categories Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Add vegetable oil and real butter to a 10 or 12-inch skillet over medium-high heat.
- As soon as the butter melts add the potatoes and top with chopped onions, and salt, and pepper. I add about a teaspoon each.
- Cover with a lid and cook for 10-minutes.
- Remove cover after 10 minutes.
- Flip the potatoes to cook a bit on the other side with the lid off. They should be fork tender.
- Keep cooking until you get golden brown that makes you happy then remove from heat.
- Adjust seasoning and serve!
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
UNCLE BILL'S FRIED POTATOES AND ONIONS
I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me. A very easy, simple but tasty side dish. Young potatoes are especially good.
Provided by William Uncle Bill
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice potatoes about 1/8 inch thick or thinner.
- Slice onion thinly.
- In a large frying pan on medium-high heat, melt butter, add olive oil.
- Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
- Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
- Serve hot with your meal.
- Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.
MOM'S FRIED POTATOES
Folks around here still say that my mom made the best fried potatoes around. I have to agree and once she showed me how to make them, I never forgot, nor do I ever mess with her recipe much. And this particular recipe will give NEW CHEFS a jump start on this, often hazardous, endeavor. These potatoes are flavorful, about 1/3 of them turn out brown and crisp, and, they're never soggy. I hope you enjoy them as much as I have for 50 years.
Provided by Bone Man
Categories Breakfast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Peel, and then slice the potatoes twice the thickness of a quarter.
- In a large bowl, place the potatoes and the sliced onions in plenty of cold tap water as to cover them -- allow them to soak for an hour.
- In a large no-stick skillet (or a well-seasoned cast iron skillet), add the shortening and allow it to get hot over medium-high heat.
- Drain the potatoes/onion and pat them dry some with paper towels. Drips of water will cause the hot oil to pop out on you. Carefully add the potatoes/onions to the hot shortening, spreading them out in the skillet.
- DO NOT TURN OR STIR THE POTATOES FOR THE NEXT 10-12 MINUTES! Go ahead and add the seasonings after putting the potatoes in the skillet. Fry mostly covered for the first 10-12 minutes but just crack the lid off to the side a bit as to allow steam to escape.
- After the time has elapsed, use a spatula to peek at the bottom layer and if they are brown and crispy, go ahead and turn the potatoes ONE TIME. Finish frying UNCOVERED for about 10 more minutes.
- Transfer them to a serving plate that has a couple of paper towels on it.
- Serve with hot biscuits and/or brown soup beans. These potatoes are also great with fried eggs.
- NOTE: I make sandwiches out of leftover potatoes that have been in the fridge.
Nutrition Facts : Calories 457, Fat 20.8, SaturatedFat 6, Sodium 719.1, Carbohydrate 62.8, Fiber 8, Sugar 3.9, Protein 7.2
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for frying because they have a high starch content, which helps them to crisp up nicely. If you don't have Russet potatoes, you can also use Yukon Gold or red potatoes, but they may not be as crispy.
- Cut the potatoes evenly: This will help them to cook evenly. If you have a mandoline slicer, use it to slice the potatoes into thin, even slices. If you don't have a mandoline slicer, you can use a sharp knife to cut the potatoes into 1/4-inch thick slices.
- Soak the potatoes in water: This will help to remove some of the starch from the potatoes, which will make them less likely to stick together. Soak the potatoes in cold water for at least 30 minutes, or up to overnight.
- Dry the potatoes thoroughly: Before frying the potatoes, make sure to dry them thoroughly with a paper towel. This will help them to crisp up nicely.
- Use a high-quality oil: Use a high-quality oil with a high smoke point, such as canola oil or vegetable oil. Avoid using olive oil, as it has a low smoke point and can burn easily.
- Fry the potatoes in batches: Don't overcrowd the pan, or the potatoes will not cook evenly. Fry the potatoes in batches, working in batches of no more than 1 pound at a time.
- Season the potatoes: Season the potatoes with salt and pepper before frying. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Conclusion:
Fried potatoes and onions are a classic side dish that can be enjoyed with a variety of main courses. They are easy to make and can be customized to your own taste. With the tips above, you can make delicious fried potatoes and onions that will be the perfect addition to your next meal.
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