Uncle Bill's Fried Potatoes and Onions

Delicious, delicious. I used 4 medium potatoes, 1/2 an onion, all other ingredients as listed and then fried everything in vegetable oil, since I did not have butter on hand. I fried the potatoes for 5 minutes first, and then added the onion since onion is thinner and cooks more quickly. I added some chopped scallion for the last 5 minutes of cooking, for color. I served with Ranch Chicken Breast, and Boston baked beans. Uncle Bill, this also reminds me of a dish my grandmother would prepare. Thanks for posting!

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ooh these potatoes were so good and easy to make! i had them last night for dinner on the side with some porkchops!!! i really enjoyed these and thought they took no time or hard work! thanks uncle bill! :D! we have a new and easy side dish to make from now on with our dinners!

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Yummy! I love that it only took 15 minutes to cook the potatoes. I thought it would take forever. Might try them cubed up too for breakfast. Yummy, Thanks!

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These are hands down the best potatoes I have ever tried. They should get 10 stars. My husband thought they were awesome as well. I was really skeptical they would cook up in 15 minutes but they did and they crisped and onions caramelized beautifully. Wow, what a winner of a recipe one we will enjoy over and over again and so easy and simple to make.

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I made these tonight to go along with meatloaf! They were awesome, they remind me of the potatoes my Mom use to make. These are going to become a staple in my house.Thanks for posting this recipe!

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Good, cheap, and simple. I didn't use the garlic on my husband's portion, but his potatoes were still tasty. Thanks for sharing.

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I agree... worthy of more than 5 stars. Uncle Bill, eating these potatoes made me feel spoiled as I imagine you did when your Grandma made them for you. Fried potatoes never tasted so good or were so easy to prepare. My grandsons have simply loved them!! I served them today with Southern Buttermilk Biscuits #26110,Pork Steak #42905 my own glazed carrots recipe and Zucchini Cobbler ( WOW!)Although I have made this recipe several times this was the first using young potatoes as you suggested. They were the best yet !! Knowing there would be no left overs I saved ( hid is a better choice of words) a bit back for my breakfast tomorrow. I used my meat slicer to obtain even slices and electric skillet to fry in which gave me an even heat and browning. Thanks also to Vicky for the perfect photo. Next time I plan to add some green and red peppers for an O'Brian flair. Thanks for sharing Uncle Bill !

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Awesome potatoes - delicious and easy! What more can you ask for?

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Worthy more than 5*, I hardly ever go to the trouble making fried potatoes since it always seemed so time consuming, and some wouldn't brown, or underdone. Of course in the past I didn't have a mandoline or quality cookware, which makes the process so much easier with perfect results. Served this with Ginger Glazed Carrots and Oven Fried Chicken With Honey Butter Sauce II

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Absolutely delicious fried potatoes. Made them exactly as written and served them with chunks of boiled kielbasa, scrambled eggs, rye bread, and sliced tomatoes from the garden. Will make fried potatoes this way often. Thanks for posting such a classic recipe.

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Thank you Bill for recommending this dish. It was simple, tasty and a bit different for when I was so tired of the usual sides. Even my DH liked it and he's pretty picky. He even ate the onions!!! The only thing I did differently is that I added sliced garlic because I didn't have any powder.

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Thanks Uncle Bill for this recipe. You have done something with the lowly potato that even the Aztecs' could not do. I always enjoy your potatoes.

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Really, Really good!! Next time I will probably reduce the butter, trying to use less fats, but everything else the same. Thanks for posting!!!

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Deeelicious! I love fried potatoes and I haven't had them in ages. I am so glad you posted this Uncle Bill! I had to sub a baking potato for the russet or yukon, margarine for the butter, and frozen chopped onion instead of sliced. The onions carmelized beautifully, the garlic powder, salt, and pepper are the perfect combo. I actually didn't measure the spices :) but that didn't cause a problem at all. I only used 1 medium-large size potato since I was the only one eating this. The only reason why this isn't getting 5 stars is that my potatoes didn't brown up at all. I even added an extra 5 ins at the end, and for some reason, they just wouldn't brown. They cooked through well though, and the onions even got browned and crispy (YUM!) I posted in the Cooking Q&A Forum as to why my potatoes might not have browned. This was still amazing though, still had the fried flavor. This is still a keeper for me. I made this for my lunch today. Here's an update; I'm upping my stars from 4-5 b/c after confirming my thoughts on my why my potatoes didn't brown, I really do believe that there is nothing wrong w/this recipe. :) Even if my technique or subs cause these potatoes never to brown for me, I will make this often. I am so pleased by the flavor and simplicity of this recipe, and the way the onions cooked up, that this will remain a staple for me. Thanks again Uncle Bill, my tummy loves you for this, a treat and a comfort food to me. :) I am back to add to my review! I give this 10 stars, especially b/c Uncle Bill offered a great suggestion which I used this time around to brown the potatoes: I started onions first until they were just starting to carmelize, then added in potato slices to brown (and they browned alright! lol) and then added onions back in to finish. I'm kind of miffed w/myself, as I got so excited that my potatoes browned using Uncle Bill's suggestion that I totally forgot to add in the sal, pepper, and garlic powder, and I already had them out of the pan. These taste better if you season them while they are still cooking, oh well. :) It also prob helped that I splurged and used real butter instead of margarine this time, too. Thanks again! :) An UPDATE to my previous ramblings, I mean reviews lol! This time used a russet, & bf bought the wrong onions (yellow instead of white, no biggie); & again I used margarine (gasp!) b/c I honestly don't mind the taste of it & it's easier on my tummy. With the fresh (not frozen) onion slices, even the marg didn't prevent this dish from browning. I went back to the original recipe instructions b/c I wanted to see if I could get the potatoes to brown by not using frozen onions. That's all it tok, really! I hope my experiences w/this recipe help others who are novice cooks like me; do I get a reward for longest review ever? Lol. As promised, I came back (again) to say I tried a Vidalia sweet onion in this. If you like a milder onion taste, a sweet onion is great. :)

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Ok, I have made this recipe before.. now at 3am, I want it!! Sold me again Uncle Bill, I WILL buy potatoes today!!! amberngriffinco

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We had this for dinner tonight and it was delicious. It smelled great and was so easy to put together.The combination of potatoes and onions plus the perfect blend of spices made for a wonderful side dish that was enjoyed but eveyrone, thanks for sharing.

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These are fabulous and easy - I've made they a few times now (have been delinquent on my reviews) and have never once been disappointed. Thanks Uncle Bill!

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This was CRAZY easy and CRAZY delicious!!! Some of the best potatoes I've had (and I'm a true potatoe lover so that means a lot). TRY THEM YOU'LL LOVE THEM! Thanks for a great recipe!

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I liked this but surprisingly the kids were a bit iffy. Worth a try though.

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Awesome recipe and its very easy to make. Thanks

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