Fried Potatoes and Onions
I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me.
A very easy, simple but tasty side dish.
Young potatoes are especially good.
- Preparing Time: 10 minutes
- Total Time: 6 hours and 4 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons extra virgin olive oil
- 4 large russet potatoes or 4 large yukon gold potatoes
- 1 large onion sliced thin
- 4 tablespoons butter (or more if required)
- 2 teaspoon granulated garlic powder
- 2 teaspoon dried dill weed
- 4 teaspoon salt
- 4 teaspoon black pepper
- Carbohydrate 6.83420666666667 g
- Cholesterol 0 mg
- Fat 13.0951733333333 g
- Fiber 1.38046665064494 g
- Protein 1.6452 g
- Saturated Fat 1.81257533333333 g
- Serving Size 1 1 Recipe (23g)
- Sodium 6.85133333333333 mg
- Sugar 5.45374001602173 g
- Trans Fat 0.448725333333334 g
- Calories 144 calories
Peel and slice potatoes about 1/8 inch thick or thinner. Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter. Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. Serve hot with your meal. Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.
