Fried onions and potatoes are the perfect side dish for your Sunday roast.

It’s a simple and easy recipe that requires not much of an ingredient. When frying, ensure your stove is on medium to almost low because you don’t want to burn the onions while you cook the potatoes together.

Make this side dish not only for a Sunday roast but also for a fish recipe. 

ou can serve these fried potatoes and onions with your favourite dipping sauce or some tzatziki on the side. Enjoy! 

Why you’ll love the recipe:

Potatoes in any form are a perfect and ideal side dish to any other meal at the table. These fried potatoes are infused with the onion flavour. 

How to serve it:

You can serve these potatoes with a roast, fish or dipping sauce of your choice.  

Ingredients:

  • Gold potatoes
  • Onion
  • Peanut oil
  • Butter
  • Salt and pepper to taste
  • Paprika and basil for garnish

How to make Fried Potatoes and Onions :

Step 1. First, warm the peanut oil and the butter in a nonstick frying pan over medium heat. 

Step 2. Add the chopped potatoes and onions and cook with constant stirring to prevent them from burning. 

Step 3. Cook for about 10 minutes straight and stir until everything is almost cooked. 

Step 4. Season with salt and pepper to taste, and drain any excess oil. Garnish with paprika and basil. Serve and enjoy. 

You must save this recipe whenever you want to make a perfect side dish. It’s easy and makes a yummy meal for all of your guests. 

Fried onions and potatoes

Fried onions and potatoes are the perfect side dish for your Sunday roast, it’s a simple and easy recipe that requires not much of an ingredient. When frying, ensure your stove is on medium to almost low because you don’t want to burn the onions while you cook the potatoes together.
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Cuisine American

Ingredients
  

  • 1 lb. Gold potatoes sliced into bite-sized pieces
  • ½ Onion chopped into large pieces
  • Peanut oil
  • 2 Tbsp. Butter
  • Salt and pepper to taste
  • Paprika and basil for garnish

Instructions
 

  • First, warm the peanut oil and the butter in a nonstick frying pan over medium heat.
  • Add the chopped potatoes and onions and cook with constant stirring to prevent them from burning.
  • Cook for about 10 minutes straight and stir until everything is almost cooked.
  • Season with salt and pepper to taste, and drain any excess oil. Garnish with paprika and basil. Serve and enjoy.
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Can you make it ahead?

This dish is always best served warm and hot. 

Storage instructions

Store for up to 1 day in the fridge in an airtight container and enjoy the next day warmed in the microwave.  

Variations and substitutes

For the oil, you can use butter or sunflower oil too. Olive oil will work too, but the smoky point is critical with the olive oil.