increase the heat to medium-high.
· Carefully add the parboiled, dried potatoes to the hot oil in a single layer. Do not overcrowd the pan; work in batches if needed.
· Let the potatoes cook undisturbed for 4-5 minutes to develop a golden-brown crust on one side. Then, flip and repeat. Continue cooking and turning occasionally until the potatoes are crispy and golden brown on all sides (about 15-20 minutes total).
Combine and Season:
· Once the potatoes are crispy, reduce the heat to medium. Add the cooked onions back into the skillet.
· Sprinkle the paprika, garlic powder, salt, and black pepper over everything. Toss well to combine and heat through for another 2 minutes.
Serve:
· Taste and adjust seasoning. Garnish with fresh parsley if desired. Serve immediately while hot and crispy!
Tips for Perfect Fried Potatoes and Onions:
· Dryness is Key: The drier the potatoes are after parboiling, the crispier they will get. Letting them steam in the colander is important. For an even crispier result, you can give them a gentle shake in the colander to rough up the edges.
· Don’t Crowd the Pan: This is the most common mistake. Overcrowding steams the potatoes instead of frying them. If your skillet is small, cook the potatoes in two batches.
· The Right Potato: Russet potatoes get the crispiest exterior. Yukon Golds are creamier on the inside and also work very well.
· Patience with Flipping: Let the potatoes form a crust before you stir or flip them. If you move them too early, they’ll stick and break apart.
· Cast Iron Skillet: A well-seasoned cast iron skillet is perfect for this dish because it distributes heat evenly and gets a great sear.
· Bacon Fat: For incredible flavor, substitute the oil with bacon fat saved from cooking bacon.
Enjoy this simple, delicious, and comforting classic