Ingredients
- 4 large potatoes peeled and sliced into thin rounds
- 2 large onions sliced
- Salt and pepper to taste
- 1/2 teaspoon paprika optional for a bit of spice
- 4 tablespoons olive oil or butter for richer flavor
- Fresh herbs such as parsley or chives, chopped for garnish
Instructions
Prepare the Potatoes:
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Wash, peel, and slice the potatoes into even thin rounds or half-moons, depending on your preference. To prevent browning, you can soak them in cold water for a few minutes, then drain and pat dry thoroughly with paper towels.
Heat the Oil:
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In a large skillet or frying pan, heat the olive oil or melt the butter over medium-high heat.
Cook the Potatoes:
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Add the potatoes to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Fry the potatoes until they are golden and crispy on one side, then flip them to cook on the other side, about 4-5 minutes per side.
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Season with salt, pepper, and paprika (if using) as they cook.
Add the Onions:
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Once the potatoes are nearly done, push them to the sides of the skillet and add the sliced onions to the center. Reduce the heat to medium.
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Cook the onions until they are soft and beginning to caramelize, stirring occasionally, about 10-15 minutes.
Combine and Finish Cooking:
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Mix the onions and potatoes together in the skillet and continue to cook for a few more minutes, adjusting the seasoning as needed.
Garnish and Serve:
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Remove from heat and sprinkle chopped fresh herbs over the top for added flavor and color.
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Serve hot as a side dish with your choice of protein like eggs, sausages, or a steak.