Easter Fried Potatoes with Onions (Crispy) - photo 1
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Easter Fried Potatoes with Onions (Crispy)

Additions Easter Regional Cuisine of Poland 45 min Medium 21 wyświetleń ~7.62 PLN - (0)
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Description

Traditional Polish fried potatoes with onions prepared in a festive version: young potatoes blanched and sautéed in butter with rapeseed oil, with gently caramelized onions. The dish has a simple, homemade flavor, a pleasant crispy skin, and a soft center. It pairs wonderfully as a side dish to roasted duck, white sausage, Easter eggs, or sour rye soup. Visually appetizing – golden slices of potato with browned onions and a green touch of parsley. In the recipe, I provide detailed steps for a beginner cook and two ideas for flavor variation.

Ingredients Used

Ingredients (8)

Servings:
4
  • Potatoes 6.7 szt. (~1000 g)
  • Onion 2 szt. (~300 g)
  • Butter 50 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Marjoram 4 g
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~7.62 PLN (1.91 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Choose potatoes of similar size. If you are using young potatoes, you can leave the skin on — scrub them thoroughly under running water with a vegetable brush. If the potatoes are large, cut them into equal half-moons about 5-7 mm thick so they fry evenly.

Use a cutting board and a sharp chef's knife. Uniform size of the pieces will ensure even frying. Do not wash the chopped potatoes in hot water — use cold water if you want to remove excess starch.
2

Place the chopped potatoes in a large pot, cover with cold water so that they are about 1 cm above the surface. Add 4 g of salt (from 10 g). Put the pot on high heat and bring to a boil. Cook for about 6-8 minutes from the moment it boils — the potatoes should be almost soft but not falling apart.

Ingredients: Salt
Use a large pot so the water boils quickly and the pieces don't stick together. Check with a fork: it should go in with slight resistance — that's a sign that the potatoes are ready to be drained.
3

Drain the potatoes in a colander or sieve and rinse with cold water. Spread them out individually on a kitchen towel or paper towels and dry them very thoroughly – a dry surface will reduce oil splatter and allow for a crispy crust.

Use a clean cloth or paper towels. If the potatoes are wet, they will brown worse and the fat will splatter more.
4

Peel the onion and cut it into thin feathers: cut it in half, lay it flat side down, and slice it crosswise into thin strips about 3-4 mm wide. If you prefer a milder flavor, cut it into thicker cubes.

Ingredients: Onion
Use a sharp knife and a small cutting board. Thin strips will caramelize faster and combine with the potatoes.

Frying

5

Heat a large skillet (preferably cast iron or 26-28 cm in diameter) over medium-high heat. Add canola oil and spread it across the bottom. When the oil is slightly shimmering (about 1-2 minutes), add butter and wait for it to melt and start to foam slightly.

Ingredients: Rapeseed oil, Butter
Use a pan with a lid nearby (to cover in case of splattering). Do not overheat the fat — the butter should not burn; if it starts to brown, reduce the heat.
6

Place the dried potato pieces in a single layer in the pan. Do not overcrowd the pan — if necessary, fry in batches. Fry the first side without stirring for 4-5 minutes, until the bottom is golden. Then gently flip with a spatula, frying the other sides for a total of about 12-15 minutes until the potatoes are browned and crispy.

Ingredients: Rapeseed oil, Butter
Use a wide metal or silicone spatula. Gently and gradually turn the potatoes; if the pan is too crowded, the potatoes will steam instead of drying out and browning.
7

When the potatoes are almost done, push them to one side of the pan and add the chopped onion. Sauté the onion over medium heat for 6-8 minutes, stirring every 1-2 minutes, until it becomes translucent and slightly caramelized. Combine the potatoes with the onion and sauté together for another 2-3 minutes to meld the flavors.

Ingredients: Onion, Butter, Rapeseed oil
Use a wooden spoon to stir the onion so it doesn't get crushed. If the onion starts to burn, reduce the heat by 1 level.

Finishing and seasoning

8

Season everything with salt (the rest, if needed) and freshly ground pepper. If you are using marjoram, sprinkle it evenly now and stir. Taste — the potatoes should be distinctly seasoned, but not overly salty.

Ingredients: Salt, Black pepper, Marjoram
By adding salt gradually, you can more easily avoid over-salting. If the dish seems dry, add a small teaspoon of butter and gently mix.

Finishing and serving

9

Transfer the potatoes to a warm serving platter. Sprinkle finely chopped parsley just before serving for freshness and color. Serve immediately while the potatoes are still crispy on the outside and soft on the inside.

Ingredients: Parsley
Use a large, flat serving platter. Additionally, you can add freshly squeezed lemon juice (a few drops) to the parsley to enhance the aroma — optional.

Additional tips

10

If you are frying for a larger number of people, it's better to fry the potatoes in batches and keep the finished ones on a tray in an oven preheated to 90°C to maintain warmth and crispiness. For a more festive version, you can add thin slices of smoked bacon that have been fried separately 2 minutes before the end.

For frying the bacon, use the same pan, drain excess fat onto paper, and add the bacon for the last 2 minutes of frying the potatoes. Additional step — optional.

Fun Fact

💡

In Poland, fried potatoes with onions are a classic side dish for holiday meats and sausages; in many Polish regions, marjoram is a common addition as it neutralizes the heavier flavors of fatty dishes.

Best for

Wielkanoc świąteczny obiad rodzinne przyjęcie

Tips

🍽️ Serving

Serve hot as a side dish to roasted duck, white sausage, or stuffed eggs. Add fresh parsley for a color contrast. Mustard or tartar sauce also pairs well as a table condiment.

🥡 Storage

Store in an airtight container in the refrigerator for up to 2 days. To reheat and regain crispiness, preheat the oven to 200°C and bake the potatoes on a baking sheet for 10-15 minutes or sauté in a dry pan for 5-7 minutes. Microwaving is not recommended, as the potatoes will become soft and rubbery.

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