Prepare Potatoes and Onions: Start by peeling and slicing the potatoes into thin rounds. Thinly slice the onion as well. This uniformity in thickness ensures even cooking.

Rinse and Drain: Place the sliced potatoes in a bowl of cold water for a few minutes to remove excess starch. Drain and pat them dry with a paper towel.

Heat Oil: In a large skillet or frying pan, heat the vegetable oil over medium heat. You’ll want enough oil to cover the bottom of the pan evenly.

Add Potatoes: Carefully place the sliced potatoes into the hot oil, ensuring they are in a single layer. Avoid overcrowding the pan, as this can lead to uneven cooking. You may need to cook the potatoes in batches.

Season: Sprinkle the salt, black pepper, and paprika evenly over the potatoes. These seasonings will add depth to the flavor.

Fry Until Golden: Cook the potatoes for about 4-5 minutes on each side, or until they turn golden brown and crispy. Use a spatula to flip them.

Add Onions: Once the potatoes are crispy and golden, add the thinly sliced onions to the pan. Continue to cook, stirring occasionally, until the onions become soft and caramelized, approximately 5-7 minutes.

Serve Hot: Transfer the fried potatoes and onions to a serving dish. Garnish with fresh parsley for a pop of color and extra flavor, if desired. Serve hot as a delicious side dish or a hearty breakfast option.