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.
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.
- Carbohydrate 6.83420666666667 g
- Cholesterol 0 mg
- Fat 13.0951733333333 g
- Fiber 1.38046665064494 g
- Protein 1.6452 g
- Saturated Fat 1.81257533333333 g
- Serving Size 1 1 Recipe (23g)
- Sodium 6.85133333333333 mg
- Sugar 5.45374001602173 g
- Trans Fat 0.448725333333334 g
- Calories 144 calories
Step-by-step
- 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.
Russet and Yukon Gold potatoes drive this dish, each bringing distinct starches that interact with the fats during cooking. Slicing tubers uniformly to an 1/8-inch thickness guarantees that heat penetrates the center before the exterior burns. Covering the pan initially traps moisture to steam the raw potato slices, softening their interiors before the browning phase begins.
Judging Doneness and Managing Fats
Visual and tactile cues replace thermometers entirely when monitoring pan-fried tubers. Tonal shifts from pale yellow to a warm golden-brown indicate starch caramelization and moisture loss on the exterior. Resistance felt through a spatula tells the internal story: potatoes yield completely to gentle pressure without mashing into a paste once fully cooked. Maintaining medium-high heat requires active adjustments; adding extra butter prevents scorching when the pan runs dry.
- Fresh garlic cloves substitute for granulated garlic powder at a 1-to-1 ratio by volume, though fresh aromatics require addition after the initial steaming phase to prevent bitter scorching.
- Dried dill weed releases fat-soluble volatile compounds when fried in butter and oil, whereas fresh dill loses its brightness under prolonged heat exposure.
