Crispy Paprika Potatoes with Caramelized Onions

 

Crispy Paprika Potatoes with Caramelized Onions

These Crispy Paprika Potatoes with Caramelized Onions are a delicious, easy-to-make side dish featuring golden, crispy potatoes seasoned with smoky paprika, garlic, and aromatic spices. Each potato cube is perfectly crisp on the outside while remaining soft and fluffy on the inside, creating an irresistible combination of textures and flavors.

The addition of slowly cooked caramelized onions takes this simple potato dish to another level. As the onions cook, they become beautifully golden, tender, and naturally sweet, blending perfectly with the savory paprika seasoning. A little butter, sunflower oil, and fresh parsley bring everything together for a wonderfully flavorful homemade side dish.

Perfect for serving alongside braai meat, grilled chicken, sausages, steak, or even fried eggs, these pan-fried paprika potatoes are an excellent choice for family dinners and everyday meals. They're made with affordable ingredients, require no complicated preparation, and are guaranteed to become a favorite at your dinner table.

• Serves: 4 people as a side
• Prep time: 15 minutes
• Cooking time: 35–40 minutes

Ingredients

• 1 kg potatoes, peeled and cut into 3 cm cubes (about 6 medium potatoes)
• 2 large onions, thinly sliced into rings
• 60 ml sunflower oil
• 30 g butter or 30 ml more oil
• 5 ml salt
• 2 ml black pepper
• 10 ml smoked paprika or normal paprika
• 2 ml garlic powder
• 2 ml onion powder
• 2 ml mustard powder (optional, for colour)
• 15 ml chopped fresh parsley for serving

Directions

1. Parboil the potatoes. 

Place the potato cubes in a large pot, cover with cold salted water and bring to a boil. Boil for 6 to 8 minutes until just tender on the outside but still firm inside. Drain well in a colander and let them steam dry for 3 minutes. Shake the colander gently to rough up the edges, this helps them get crispy.

2. Season. 

In a small bowl mix the salt, pepper, paprika, garlic powder, onion powder and mustard powder. Toss the dry potatoes with half the oil and all the spice mix until well coated.

3. Fry the potatoes. 

Heat the remaining oil and butter in a large heavy frying pan over medium-high heat. Add the potatoes in a single layer. Do not overcrowd the pan. Fry for 12 to 15 minutes, turning only every few minutes, until golden brown and crispy on all sides.

4. Add the onions. 

Push the potatoes to the side and add the sliced onions to the pan. Fry for 10 to 12 minutes, stirring now and then, until the onions are soft, sweet and caramelized dark brown. Mix the onions through the potatoes and fry together for another 3 to 4 minutes so the flavours combine.

5. Serve. 

Taste and add more salt if needed. Sprinkle with chopped fresh parsley and serve hot as a side with braai meat, chicken or eggs.