Fried Potatoes and Onions 🥔🧅
These Fried Potatoes and Onions are crispy on the outside, tender and fluffy inside, and packed with the sweet, savory flavor of golden-fried onions. Made with simple ingredients, this classic skillet dish is perfect for breakfast, lunch, or as an easy side dish for dinner.
Ingredients
- 2 lb (900 g) potatoes
- 1 large yellow onion, thinly sliced
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano, optional
- 2 tablespoons fresh parsley, chopped
- 1–2 green onions, sliced, optional
Directions
1. Prepare the Potatoes
Peel the potatoes if desired and cut them into ½-inch cubes or thin slices.
Try to keep the pieces approximately the same size so they cook evenly.
Place the potatoes in a bowl of cold water and soak for 10–15 minutes.
This helps remove some surface starch and can make the finished potatoes crispier.
Drain the potatoes thoroughly and pat them very dry with a clean kitchen towel or paper towels.
Don’t skip the drying step. Wet potatoes can cause oil to splatter and prevent proper browning.
2. Prepare the Onions
Peel and thinly slice the onion.
Keep the slices slightly thicker than paper-thin so they don’t burn before the potatoes are finished.
3. Heat the Skillet
Place a large heavy-bottomed skillet or cast-iron pan over medium heat.
Add the vegetable oil and butter.
Allow the butter to melt and become lightly foamy.
4. Start Cooking the Potatoes
Add the potatoes to the hot skillet in a relatively even layer.
Sprinkle with about half of the salt.
Cook for 8–10 minutes, stirring occasionally.
Try not to stir constantly. Allowing the potatoes to sit against the hot skillet helps them develop a golden, crispy crust.
5. Add the Onions
Once the potatoes have started developing a golden exterior, add the sliced onions.
Add the remaining salt, black pepper, paprika, and garlic powder.
Stir gently to combine.
6. Continue Frying
Cook for another 10–15 minutes, stirring every few minutes.
The potatoes should become:
- Golden brown
- Crispy around the edges
- Soft and fluffy inside
The onions should become soft and caramelized.
If the potatoes are browning too quickly while remaining hard inside, reduce the heat to medium-low and continue cooking.
7. Add the Final Seasoning
When the potatoes are completely tender, taste and adjust the seasoning.
Add dried oregano if desired.
Turn off the heat and sprinkle with fresh parsley and sliced green onions.
Toss gently.
8. Serve
Serve immediately while hot and crispy.
These potatoes are delicious on their own or alongside eggs, grilled chicken, steak, burgers, sausages, or roasted meats.
Dos and Don’ts
Do ✅
- Do cut the potatoes evenly.
- Do soak them briefly in cold water for extra crispiness.
- Do dry the potatoes thoroughly before frying.
- Do use a large skillet so the potatoes have room to brown.
- Do let the potatoes sit undisturbed for a few minutes between stirring.
- Do add the onions after the potatoes have started cooking.
- Do use medium heat for even cooking.
Don’t ❌
- Don’t overcrowd the pan. Overcrowding causes steaming instead of frying.
- Don’t add wet potatoes to hot oil.
- Don’t stir constantly.
- Don’t add the onions too early, or they may burn before the potatoes are tender.
- Don’t cook over extremely high heat.
- Don’t cover the skillet for the entire cooking process, as trapped steam can make the potatoes soft instead of crispy.
Tips for Extra Crispy Potatoes
Use the Right Potato
Russet potatoes are excellent for crispy fried potatoes because they contain plenty of starch and become fluffy inside.
Yukon Gold potatoes are another great option if you prefer a naturally buttery flavor.
Don’t Overcrowd the Pan
If you’re making a large batch, cook in two batches rather than piling everything into one skillet.
Add Bacon
For a richer version, cook 4–6 slices of chopped bacon first. Remove the bacon, cook the potatoes and onions in some of the bacon fat, then return the crispy bacon at the end.
Add Peppers
Diced bell peppers can be added along with the onions for extra flavor and color.
Make Them Spicy
Add:
- Red pepper flakes
- Cayenne pepper
- Chopped jalapeño
- Hot paprika
Serving Ideas
Serve these fried potatoes and onions with:
- Fried or scrambled eggs
- Bacon and sausage
- Grilled steak
- Roast chicken
- Burgers
- Fried chicken
- Fresh green salad
- Toast and homemade biscuits
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days.
For the best texture, reheat them in a skillet over medium heat or in an air fryer rather than the microwave.
Meta Description
Make crispy Fried Potatoes and Onions with golden potatoes, caramelized onions, and simple seasonings. An easy skillet side dish that’s perfect for breakfast or dinner.