Ingredients
- 2 lbs baby potatoes or Yukon golds, sliced into thick rounds
- 1 large onion, sliced
- 3–4 tbsp olive oil or butter
- Salt & black pepper, to taste
- ½ tsp paprika (optional)
- ½ tsp garlic powder (optional)
- Fresh parsley (optional, for garnish)
👩🍳 Instructions
- Parboil the potatoes (key step)
Boil potato slices in salted water for 5–7 minutes until just tender.
Drain and let steam-dry. - Crisp the potatoes
Heat oil or butter in a large skillet over medium-high heat.
Add potatoes in a single layer. Don’t stir too much — let them golden and crisp. - Add onions
Once potatoes are browned, add sliced onions.
Season with salt, pepper, and optional spices. - Finish
Cook, stirring occasionally, until onions are soft and caramelized and potatoes are deeply golden. - Serve immediately
Sprinkle with parsley and serve hot.
⭐ Why it never lasts
- Crispy outside, soft inside
- Sweet caramelized onions
- One pan, no fuss
- Works as breakfast, side dish, or late-night snack 😋