{"id":1973,"date":"2023-08-22T00:54:21","date_gmt":"2023-08-22T00:54:21","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=1973"},"modified":"2023-08-22T00:54:21","modified_gmt":"2023-08-22T00:54:21","slug":"fried-potatoes-onions","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/fried-potatoes-onions\/","title":{"rendered":"FRIED POTATOES & ONIONS"},"content":{"rendered":"

INGREDIENTS :<\/p>\n

peanut oil to cover entire bottom<\/p>\n

2 t sweet cream butter<\/p>\n

1 lb Idaho Russet or red potatoes (I like red ones \u2013 but that\u2019s just personal preference)<\/p>\n

Salt water<\/p>\n

\u00bd medium-sized Vidalia type sweet onion<\/p>\n

Salt and pepper to taste<\/p>\n

Garnished with paprika & fresh basil<\/p>\n

Continue Reading in next page<\/p>\n

*INSTRUCTIONS :<\/p>\n

Place a heavy 9\u201d cast iron skillet over medium heat (just a little above medium on my electric stove).<\/p>\n

Pour oil into pan and also adding butter. Let it heat until the oil is glistening on the surface \u2013 without smoking \u2013 if it starts to smoke, remove it from the heat and let it cool until it is glistening again.Cut the potatoes into equal sized pieces \u2013 chips or cubes \u2013 your choice.<\/p>\n

As you cut, place it in 4 cups of water containing 2 tablespoons of salt mixed in.<\/p>\n

Cut the onion into larger pieces than you cut the potato.<\/p>\n

After 5 minutes, drain the potato VERY WELL and pat dry with paper towels.<\/p>\n

When the oil is ready (shiny), put the potato and onion in the oil. Don\u2019t overcrowd the potatoes. If there isn\u2019t enough room for them to lie side by side, let them cook, remove them to drain on a paper towel, then cook the rest.<\/p>\n

Cook about 4 minutes on one side, then flip and cook another 2-4 minutes on the other side.<\/p>\n

Drain on a paper towel. Salt and pepper right out of the oil<\/p>\n

Garnish and serve hot.<\/p>\n\n

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