PAN FRIED POTATOES AND ONIONS RECIPE

First off, the potatoes you use are important. Yukon golds are the perfect potato for this dish.

They are generally medium-sized potatoes and they are waxy potatoes that hold together well when fried.

Russets are not recommended because they have a lot more starch and when cooked they start to get really soft and flake apart. That’s why they are great for mashing or au gratin.

Next, in order to get a crispy exterior and creamy middle, start with pretty hefty slabs of potatoes.

Slice them so that they are 3/8″ to 1/2″ thick. They will take some time to get golden brown and the extra thickness allows the interior to cook through and be tender in the middle.

For the onions, I like to slice them lengthwise from the root to the head. They will separate well and leave you with nice-sized strands of onion.