Description

Delicious skillet potatoes infused with rich caramelized onions, garlic, and a blend of aromatic spices. This savory and comforting dish features crispy fried potatoes enhanced by the deep flavors of paprika, cumin, and perfectly caramelized onions, making it an ideal side for breakfast, brunch, or any meal that calls for hearty, flavorful potatoes.

Ingredients

Scale

Oils and Seasonings

As needed Canola Oil (about 2 cm depth in pan)
1/2 tablespoon Salt
1 tablespoon Paprika
1/2 tablespoon Ground Cumin
To taste Ground Black Pepper

Vegetables and Aromatics

3 medium Potatoes
2 medium Onions
2 cloves Garlic

Instructions

Heat oil and season: Pour about 2 cm of canola oil into a cast iron or frying pan and heat over medium heat. Add 1/2 tablespoon of salt directly into the hot oil to enhance flavor.
Brown the potatoes: Once the oil is hot, add the peeled and sliced or chopped potatoes. Let them fry undisturbed for 5–10 minutes so they can develop a crispy golden brown exterior. Avoid stirring too much to ensure proper browning.
Add onions to infuse flavor: Add the sliced onions to the pan with the potatoes. Allow the onions to brown deeply, caramelizing to infuse the oil with a rich onion flavor. Cook for about 5–10 minutes, stirring occasionally.
Add garlic: Incorporate the minced garlic cloves into the pan and cook for an additional minute until fragrant.
Drain excess oil and add spices: Drain any excess oil from the pan to avoid greasiness. Sprinkle in 1/2 tablespoon ground cumin, 1 tablespoon paprika, and ground black pepper to taste. Stir well to evenly coat the potatoes and onions with the spices.
Finish cooking: Continue cooking the mixture until the potatoes are fully golden brown on the outside and tender inside, while the onions are deeply caramelized. Taste and adjust seasoning if necessary.
Serve hot: Best enjoyed immediately while hot. Serve as a savory side dish to your favorite breakfast or supper.

Notes

For best results, do not overcrowd the pan to allow potatoes to brown properly.
Use medium heat to prevent burning the onions and spices.
Canola oil is preferred for its neutral flavor and high smoke point, but other neutral oils can be substituted.
Adjust seasoning and spice levels according to your preference.
Leftovers can be reheated in a skillet for a crispy finish.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Frying
Cuisine: American

Keywords: skillet potatoes, caramelized onions, fried potatoes, paprika potatoes, cumin potatoes, hangover potatoes, breakfast side dish