Carefully add the parboiled, dried potatoes to the hot oil in a single layer. Do not overcrowd the pan; work in batches if needed.· Let the potatoes cook undisturbed for 4-5 minutes to develop a golden-brown crust on one side. Then, flip and repeat. Continue cooking and turning occasionally until the potatoes are crispy and golden brown on all sides (about 15-20 minutes total).Combine and Season:· Once the potatoes are crispy, reduce the heat to medium. Add the cooked onions back into the skillet.· Sprinkle the paprika, garlic powder, salt, and black pepper over everything. Toss well to combine and heat through for another 2 minutes.Serve:· Taste and adjust seasoning. Garnish with fresh parsley if desired. Serve immediately while hot and crispy!Tips for Perfect Fried Potatoes and Onions:· Dryness is Key: The drier the potatoes are after parboiling, the crispier they will get. Letting them steam in the colander is important. For an even crispier result, you can give them a gentle shake in the colander to rough up the edges.·
ADVERTISEMENT
