Fried Potatoes with Onion
The Quirky Foodster Team
Ingredients
- Medium potatoes, peeled and sliced — 4
- Onion, sliced — 1
- Oil — 3 tbsp
- Salt and pepper — to taste
- Chopped dill, to garnish
Method
- Heat the oil in a frying pan over medium heat.
- Add the potato slices in a single layer and fry for 5–6 minutes per side until golden and tender, working in batches if needed.
- Add the onion partway through and cook until softened and lightly browned alongside the potatoes.
- Season with salt and pepper.
- Garnish with chopped dill before serving.
Introduction: Simply pan-fried potato slices with onion, a common, comforting side dish across Mongolian family tables.
Cultural Background: Potatoes became an important crop in Mongolia through the 20th century, and this simple fried preparation is now a familiar accompaniment to meat-based mains in many households.
Tips: Don’t overcrowd the pan, or the potatoes will steam rather than fry to a golden crisp. Cut the potato slices evenly so they cook at the same rate.
Variations: Add a little garlic for extra flavour. Top with a dollop of sour cream before serving.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat in a dry pan over medium heat for a few minutes to restore some crispness.
Nutrition: Per serving (approx.): 220 kcal, 3 g protein, 10 g fat, 30 g carbohydrate.
FAQs:
Q: Can I use a different oil?
A: Yes, any neutral cooking oil works well for frying the potatoes.
Q: Is this dish seasoned heavily?
A: It’s kept simple by tradition, with salt, pepper and a little fresh
- Medium potatoes, peeled and sliced — 4
- Onion, sliced — 1
- Oil — 3 tbsp
- Salt and pepper — to taste
- Chopped dill, to garnish
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