Instructions
Step 1: Prep the Veggies
Peel and wash the potatoes, then 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: Add and Season
Add the potatoes and onions to the skillet, spreading them out in a single layer. Season generously with salt and pepper. Feel free to add garlic powder or paprika for extra flavor!
Step 4: Cook to Perfection
Cook for about 10 minutes, or until the potatoes start to brown, flipping occasionally for even cooking.
Step 5: Get Crispy!
For extra crispy potatoes, increase the heat to medium-high and cook for another 5 minutes, or until golden brown and crispy.
Keto/Low Carb Variations
- Swap the Potatoes: Use cauliflower or turnips instead of potatoes.
- Keto-Friendly Oil: Substitute olive oil with avocado or coconut oil.
Tips for Success
- Potato Power: Use starchy potatoes like Russet or Yukon Gold for the crispiest results.
- 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
- Can I use sweet potatoes? Yes! They’ll add a different flavor, but may need a longer cooking time.
- Other veggies? Absolutely! Bell peppers or zucchini would be delicious additions.
- Make ahead? Best enjoyed fresh, but you can reheat leftovers in the oven or on the stovetop (crispiness may be slightly reduced).
Enjoy your delicious and perfectly crispy fried potatoes and onions!