Crispy Home Fries with Caramelized Onions
Servings:
4 servings
Prep time: 15 minutes
Cook time: 25–30 minutes
Ingredients
4 medium Yukon Gold or Russet potatoes
1 large yellow onion (thinly sliced)
3 tablespoons olive oil (or butter, or half of each)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika (optional, for color and warmth)
¼ teaspoon garlic powder (optional)
Pinch of cayenne (optional for heat)
Optional garnish:
Fresh parsley (chopped)
Step 1: Prep the Potatoes (Important for Crispiness)
Wash and scrub potatoes.
Dice into evenly sized cubes (about ½–¾ inch).
Soak the diced potatoes in cold water for 10–15 minutes (this removes excess starch).
Drain and dry thoroughly using a clean kitchen towel.
👉 Potatoes must be very dry for crisp edges.
Step 2: Cook the Potatoes
Heat a large skillet (cast iron works best) over medium heat.
Add 2 tablespoons of oil.
Spread potatoes in a single layer (don’t overcrowd).
Let them cook undisturbed for 4–5 minutes to develop a crust.
Flip and continue cooking, stirring occasionally, for about 12–15 minutes until golden brown and fork-tender.
If they brown too fast, reduce heat slightly.
Step 3: Add the Onions
Push potatoes to one side of the pan.
Add remaining 1 tablespoon oil.
Add sliced onions.
Cook onions until soft and lightly caramelized (about 8–10 minutes).
Mix onions with potatoes.
Step 4: Season
Sprinkle with:
Salt
Black pepper
Paprika
Garlic powder
Cayenne (if using)
Stir well and cook 2–3 more minutes.
Taste and adjust seasoning.
Step 5: Serve
Garnish with fresh parsley.
Serve hot.
Extra Tips for Perfect Crispiness
✔ Use a cast-iron skillet if possible
✔ Don’t stir too often — let them form a crust
✔ Make sure potatoes are completely dry before frying
✔ Avoid overcrowding the pan
Optional Variations
Breakfast Style:
Add diced bell peppers
Top with a fried egg
Garlic Herb Version:
Add 2 cloves fresh minced garlic in the last 2 minutes
Add fresh rosemary or thyme
Spicy Version:
Add diced jalapeño
Sprinkle chili flakes
