FRIED POTATOES WITH BUTTER RECIPES

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MOM'S FRIED POTATOES & ONIONS | JUST A PINCH RECIPES



Mom's Fried Potatoes & Onions | Just A Pinch Recipes image

While we were cooking these potatoes, we thought there was too much oil. But, once the potatoes are softened they absorb all the flavor from the butter and oil and caramelize beautifully. This is an old-fashioned recipe that reminds us of cooking in the kitchen with Grandma. They're almost like hash browns but without shredding or dicing the potatoes. Once fried, the potatoes are a little crisp outside and soft inside. Onions add tons of flavor. A delicious side dish you could serve at breakfast or dinner.

Provided by Fran Murray @franmurray

Categories     Other Breakfast

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 5

2 pound(s) yukon gold potatoes (4 medium) scrubbed, partially cooked and sliced thinly or diced into 1/2-inch cubes
1/4 cup(s) olive oil
3 - 4 tablespoon(s) unsalted butter
1 large onion, yellow or vidalia
- salt and pepper, to taste

Steps:

  • Melt the butter with the oil in a large skillet over medium-high heat.
  • Add the potatoes and spread them evenly in the pan. Cook undisturbed until the potatoes are golden brown on one side, about 5 minutes.
  • Carefully turn the potatoes to ensure even browning and add the onion to the skillet.
  • Continue cooking, turning the potato and onion mixture every few minutes, until the potatoes are well browned and the onion is softened and caramelizing, 10 to 15 minutes longer. Season with salt and pepper to taste and serve immediately.

CRISPY SKILLET-FRIED POTATOES RECIPE - KITCHN



Crispy Skillet-Fried Potatoes Recipe - Kitchn image

A skillet and a lid are all you need to make these crispy potatoes with fluffy, perfect insides.

Provided by Christine Gallary

Categories     Dinner    Side dish

Total Time 2100S

Prep Time 300S

Cook Time 1800S

Yield 4

Number Of Ingredients 6

1 pound medium red or Yukon Gold potatoes (3 to 4)
1 1/2 to 2 tablespoons vegetable oil
1 teaspoon kosher salt, divided, plus more as needed
Freshly ground black pepper
Finely chopped fresh herbs, such as 1 teaspoon thyme or oregano, or 1/2 teaspoon rosemary
1 tablespoon unsalted butter (optional)

Steps:

  • Quarter 1 pound red or Yukon gold potatoes lengthwise, then cut each piece crosswise into 1-inch wide chunks. Heat 2 tablespoons vegetable oil in a 10 to 12-inch cast iron skillet over medium heat until shimmering. (Alternatively, use a nonstick skillet and 1 1/2 tablespoons oil.) Add the potatoes, arrange in a single layer cut-side down, and season with 1/2 teaspoon of the kosher salt.
  • Cover with a tightfitting lid and cook undisturbed until the potatoes are tender and the bottoms are golden brown, about 20 minutes. Meanwhile, finely chop the herb of your choice, 1 teaspoon thyme or oregano, or 1/2 teaspoon rosemary.
  • Uncover and flip each piece with tongs to a second cut side. Season with the remaining 1/2 teaspoon kosher salt and a few grinds of black pepper. Increase the heat to medium high and cook uncovered until the second side is golden brown, 5 to 10 minutes more, moving the pieces around as needed so they brown evenly.
  • Add the herb and 1 tablespoon unsalted butter if desired and cook, tossing occasionally, until the butter is melted and the herbs are fragrant, about 1 minute. Taste and season with more salt as needed.

Nutrition Facts : SaturatedFatContent 2.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 20.1 g, SugarContent 0.9 g, ServingSize Serves 4, ProteinContent 2.4 g, FatContent 9.1 g, Calories 167 cal, SodiumContent 287.4 mg, FiberContent 2.6 g, CholesterolContent 0 mg

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