Perfect Pan-Fried Potatoes with Onion – Boiled First for Extra Flavor
Side Dish • Potatoes
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Ingredients
- Potatoes (medium-sized, yellow-fleshed) 800 g (1.8 lb)
- Onion (finely chopped) 150 g (1 cup)
- Butter or lard 40 g (3 tbsp)
- Salt 5 g (1 tsp)
- Black pepper (freshly ground) 1 g (¼ tsp)
- Fresh parsley (chopped, for garnish) 5 g (1 tbsp)
Directions
- Boil the potatoes whole with their skins on in salted water until just tender (about 15–20 minutes). Avoid overcooking; they should remain firm. Drain and let them cool slightly before peeling.
- Slice the potatoes into even rounds or chunks. The cooling step helps them keep their shape when fried.
- In a large skillet, melt butter or lard over medium heat. Add finely chopped onions and sauté until they turn golden brown and aromatic.
- Add the potatoes to the pan, stirring gently to coat them evenly in the fat. Let them cook undisturbed for a few minutes to form a light crust before turning.
- Season with salt and black pepper, stirring occasionally until the potatoes are evenly golden and the onions caramelized (about 10–12 minutes).
- Garnish with fresh parsley before serving warm as a side dish or light meal.
