Dive into a plate of comfort with these Low Calorie Fried Potatoes and Onions! With perfectly crispy golden-brown potatoes and caramelized onions, this side dish is so flavorful! Grab a fork and dig in!
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Check out my Healthy Onion Rings and my Balsamic Vinegar Broccoli for more delicious side dish recipes!
These low calorie fried potatoes and onions are a mouthwatering classic! Tender potato cubes sizzling in a pan with thinly sliced onions that turn all sweet and caramelized. It's a flavor explosion!
Give these a try the next time you're looking for an amazing side dish. These potatoes go great with air fryer filet mignon or air fryer BBQ chicken drumsticks.
Why You'll Love This Recipe
- The crispy potatoes and sweet caramelized onions create a comforting combo that's hard to resist.
- Don't let the simplicity fool you, this dish is packed with taste.
- Hungry and in a hurry? No problem! In just minutes, you'll have a plateful of crispy goodness ready to devour.
Ingredients You'll Need
- Potatoes: Peeled and cubed, they're heart and soul of this dish.
- Onions: Adds a burst of flavor and a touch of sweetness to the mix.
- Vegetable Oil: The perfect choice for frying as it can handle high temperatures without smoking or burning.
- Salt: Enhances the natural taste of the potatoes and onions.
- Black Pepper: Adds a subtle kick and depth to the flavors.
- Paprika: Brings a warm, slightly smoky taste.
- Fresh Parsley: Adds a pop of color and a burst of freshness that brightens up the plate.
Step-By-Step Instructions
Step 1: Heat the vegetable oil in a large skillet or frying pan over medium heat.
Step 2: Add the sliced onions to the pan and sauté them until they become translucent and slightly caramelized, about 5-7 minutes.
Step 3: Remove the onions from the pan and set them aside.
Step 4: In the same pan, add the cubed potatoes, spreading them out in an even layer. You may need to do this in batches depending on the size of your pan.
Step 5: Cook the potatoes on medium heat for about 10-15 minutes, or until they become golden brown and crispy. Flip the potatoes occasionally for even cooking.
Step 6: Once the potatoes are cooked, add the sautéed onions back to the pan.
Step 7: Season the potatoes and onions with salt, black pepper, and paprika. Stir everything together gently to combine.
Step 8: Continue cooking for an additional 2-3 minutes to let the flavors come together.
Step 9: Remove the pan from the heat and transfer the fried potatoes and onions to a serving dish. Garnish with fresh parsley if desired.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- For the best results, opt for starchy potatoes like Russet or Yukon Gold. Their higher starch content gives you that perfect crispy exterior while maintaining a fluffy inside. This helps them cook evenly, and you won't end up with some pieces overcooked and others undercooked.
- When cutting the potatoes into cubes, try to keep them roughly the same size.
- Before adding the potatoes and onions to the skillet, make sure it's properly preheated. This helps to get that nice sear and crispiness on the potatoes from the start.
- Once the potatoes and onions are cooked, place them on paper towels to drain any excess oil.
Variations
- Spice: If you're a fan of heat, add some cayenne pepper, chili powder, or red pepper flakes while seasoning the potatoes and onions.
- Sweet Potatoes: Swap regular potatoes for sweet potatoes to create a healthier twist. Sweet potatoes bring their natural sweetness and a lovely caramelized texture when fried.
Storing & Freezing
Storing: Let the potatoes and onions cool down to room temperature. Transfer them to an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3-4 days.
Freezing: Allow the potatoes and onions to cool down completely before freezing. Divide the fried potatoes and onions into smaller meal-sized portions. Wrap each portion tightly in plastic wrap or aluminum foil. Place the wrapped portions in airtight freezer-safe containers or resealable freezer bags. Store in the freezer for up to 2-3 months.
Recipe FAQ's
Absolutely! You can use other types of onions like red onions or shallots for a slightly different flavor profile.
Peeling the potatoes is a personal preference. If you prefer the added texture and nutrients from the potato skins, feel free to leave them on.
More Side Dishes You'll Love
Low Calorie Fried Potatoes and Onions
Special Equipment
Ingredients
- 4 medium size potatoes peeled and cubed
- 1 large onion thinly sliced
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Fresh parsley for garnish
Instructions
- Heat the vegetable oil in a large skillet or frying pan over medium heat.
- Add the sliced onions to the pan and sauté them until they become translucent and slightly caramelized, about 5-7 minutes.
- Remove the onions from the pan and set them aside.
- In the same pan, add the cubed potatoes, spreading them out in an even layer. You may need to do this in batches depending on the size of your pan.
- Cook the potatoes on medium heat for about 10-15 minutes, or until they become golden brown and crispy. Flip the potatoes occasionally for even cooking.
- Once the potatoes are cooked, add the sautéed onions back to the pan.
- Season the potatoes and onions with salt, black pepper, and paprika. Stir everything together gently to combine.
- Continue cooking for an additional 2-3 minutes to let the flavors come together.
- Remove the pan from the heat and transfer the fried potatoes and onions to a serving dish. Garnish with fresh parsley, if desired.
Notes
- For the best results, opt for starchy potatoes like Russet or Yukon Gold. Their higher starch content gives you that perfect crispy exterior while maintaining a fluffy inside. This helps them cook evenly, and you won't end up with some pieces overcooked and others undercooked.
- When cutting the potatoes into cubes, try to keep them roughly the same size.
- Before adding the potatoes and onions to the skillet, make sure it's properly preheated. This helps to get that nice sear and crispiness on the potatoes from the start.
- Once the potatoes and onions are cooked, place them on paper towels to drain any excess oil.
- Storing: Let the potatoes and onions cool down to room temperature. Transfer them to an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3-4 days.
- Freezing: Allow the potatoes and onions to cool down completely before freezing. Divide the fried potatoes and onions into smaller meal-sized portions. Wrap each portion tightly in plastic wrap or aluminum foil. Place the wrapped portions in airtight freezer-safe containers or resealable freezer bags. Store in the freezer for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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