Fried Potatoes and Onions (Print Version)

# Ingredients:

→ Oils

01 - 2 tablespoons vegetable oil (canola or peanut)

→ Vegetables

02 - 2 pounds peeled and sliced Yukon gold or Russet potatoes
03 - 1 large sliced Vidalia onion

→ Seasonings

04 - ½ teaspoon garlic powder
05 - ½ teaspoon salt
06 - ½ teaspoon ground black pepper

# Instructions:

01 - Warm the vegetable oil in a large skillet over medium heat until hot.
02 - Add the sliced potatoes, sliced onions, garlic powder, salt, and black pepper to the skillet. Stir gently to combine.
03 - Sauté for 20 to 25 minutes, turning the potatoes every 5 minutes to ensure even browning. Avoid excessive stirring to prevent mushiness.
04 - Once potatoes are golden and onions are soft with slight charring, plate immediately. Garnish with fresh parsley if desired.

# Notes:

01 - For crispier potatoes, soak peeled Russet slices in cold water, drain, and pat dry before cooking.
02 - Avoid overcrowding the skillet and ensure the pan is hot to achieve crispiness.
03 - This preparation is vegan, gluten-free, and can be enhanced with optional additions like lemon juice, paprika, or fresh herbs.
04 - Store leftovers in an airtight container for up to 3 days.

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