Southern Fried Potatoes and Onions
Servings 4
Calories 181kcal
Equipment
- 1 10-12 inch cast iron skillet
Ingredients
- 4-6 medium russet potatoes (about 4 cups in 1" pieces)
- 3/4 cup onion diced, Vidalia or other white onion preferred
- 1 tablespoon lard oil or bacon grease will substitute
- 1 teaspoon sea salt
- black pepper to taste, optional
Instructions
- Peel potatoes if you choose, cut in half lengthwise, and quarters lengthwise.
- Cut quarters into 1/4" thick slices.
- Add the slices to a bowl of cold water and swirl to remove extra starch if you want to, but this step is optional.
- Dry well on a clean kitchen towel if you rinsed yours. If not, move to frying:
- Heat a 10-12 inch heavy skillet over medium-high heat 2 to 3 minutes (use your senses to know when the pan is hot) then add the lard and heat until melted.
- Add the potatoes and cover with a lid. Reduce the heat to medium and cook for 10 minutes. Don't move the potatoes for the first three or so minutes of cooking. Then stir occasionally after that.
- Remove the lid and add salt and pepper.
- Cook, stirring occasionally until the potatoes are soft throughout; another 8 to 9 minutes.
- Add the diced onion and stir to combine. Turn the heat down to low if needed but keep an eye on your onions so they don't burn. Cook another 5 minutes to 7 minutes until the onions are translucent and soft. Taste for seasoning adjustments and serve warm.
Nutrition
Serving: 1cup | Calories: 181kcal | Carbohydrates: 41g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 109mg | Potassium: 940mg | Fiber: 3g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 2mg