There’s something undeniably comforting about the sizzling aroma of fried potatoes and onions wafting through the kitchen. Crispy, golden edges, tender bites, and that rich, savory flavor make this simple dish a timeless favorite. But what’s the secret to getting them just right? Read on to discover tips, tricks, and irresistible variations that will take your skillet game to the next level.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 20 minutes |
| Total Time: | 30 minutes |
| Serving Size: | 1 plate |
Ingredients
- 3 large russet potatoes
- 1 large yellow onion
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- Half teaspoon black pepper
- Half teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
Equipment
- Cutting board
- Chef’s knife
- Large skillet or cast iron pan
- Spatula
- Large mixing bowl
- Paper towels
Instructions
- Prep the potatoes: Peel the russet potatoes and slice them into half-inch round discs. Cut those discs into bite-sized chunks or cubes. Try to keep the sizes uniform so they cook evenly.
- Soak for crispiness: Place the cut potatoes in a bowl of cold water. Let them soak for about 5 to 10 minutes. This draws out the excess starch, which helps achieve a golden crisp edge during cooking.
- Dry thoroughly: Drain the potatoes and lay them out on a clean towel or paper towels. Pat them completely dry with more paper towels. Moisture is the enemy of crispness.
- Slice the onions: Cut the yellow onion in half from root to top, then slice into thin half-moons. You want soft strips, not chunky pieces.
- Heat the skillet: Place your skillet or cast iron pan over medium-high heat. Add the vegetable oil and let it get hot until it begins to shimmer. A hot pan is key for that initial sear on the potatoes.
- Sear the potatoes: Add the potatoes in a single layer. Avoid overcrowding, as that will make them steam instead of fry. Let them sit undisturbed for 5 to 7 minutes so they can form a nice crust on the bottom.
- Toss and keep cooking: Flip or stir the potatoes gently. Cook another 5 to 7 minutes, stirring every few minutes until they are golden brown and fork-tender.
- Add the onions: Stir the onion slices into the skillet. Sprinkle in the salt, black pepper, and garlic powder. The onions will release a little moisture, which will deglaze the pan and bring out more flavor.
- Caramelize: Cook everything together for another 5 minutes, stirring occasionally, until the onions are soft, golden, and starting to caramelize around the edges.
- Finish and serve: Remove the pan from heat. Sprinkle with chopped fresh parsley for a pop of color and brightness. Serve right away for maximum crispness.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Description
Golden and crispy on the outside, soft and fluffy inside — fried potatoes and onions are the kind of dish that brings comfort with every bite. The crackle of potatoes sizzling in a hot skillet, the sweet aroma of onions caramelizing slowly, and the perfectly seasoned finish make this a true American kitchen staple. Whether served at breakfast alongside eggs and bacon or on a dinner plate next to juicy steak, this simple dish always steals the spotlight.
The sweetness of sautéed onions mingles with the hearty richness of the potatoes, each bite a dance between savory and sweet. It’s like reliving Sunday mornings at grandma’s, when the whole house smelled of love and real food. This rustic yet timeless dish is easy to make but never fails to deliver big flavor and a soul-satisfying experience.
Why You’ll Love This Recipe
Fried potatoes and onions are the ultimate comfort food. They are made with just a few everyday ingredients, yet the result is irresistibly delicious. You can cook a big batch in under 30 minutes, making it a go-to option for busy weeknights or laid-back weekend mornings.
What makes this recipe especially appealing is its versatility. You can serve it for breakfast, lunch, or dinner — and pair it with nearly anything. It is naturally gluten-free, easy to make vegan, and can be modified with your favorite herbs and spices for extra flair.
Serving and Storage Tips
Serve the fried potatoes and onions hot right out of the skillet for the best crispy texture. They pair beautifully with eggs for breakfast or with roasted meats and vegetables for dinner.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm them in a skillet over medium heat until heated through and crisp again. You can also reheat in the oven at 375 degrees Fahrenheit for about 10 to 15 minutes. This dish is not ideal for freezing, as the texture of the potatoes may become mushy upon thawing. However, you can prep ahead by chopping the potatoes and onions the night before and keeping them in separate containers in the fridge.
Course, Cuisine, Keywords
Side Dish, American, comfort food, skillet potatoes, easy side dish, fried onions
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 1 cup
For extra flavor, toss in a pinch of smoked paprika or use butter instead of oil for a more golden finish. Leftovers also make a great base for breakfast hash the next day.
FAQ
Can I add other vegetables to this dish?
Yes. Bell peppers, mushrooms, or even zucchini can be added during the last few minutes of cooking. Be sure they are cut small so they cook quickly and evenly with the onions.
What is the best type of onion to use?
Yellow onions are classic for their balance of sweetness and depth, but sweet white onions or even red onions will work if that is what you have on hand.
Can I use bacon grease instead of vegetable oil?
Yes. If you want even more flavor, using bacon grease is a delicious option. Just keep an eye on the heat to prevent over-smoking and burning the potatoes.
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Fried Potatoes and Onions
Ingredients
- 3 large russet potatoes
- 1 large yellow onion
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley
Instructions
- Peel the potatoes and cut them into half-inch thick slices. Slice the rounds into bite-sized pieces or cubes.
- Place the chopped potatoes in a bowl of cold water and soak for at least 5 minutes to remove excess starch. Drain and pat very dry with paper towels.
- Slice the onion into thin half-moons and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the potatoes in a single layer and let them cook undisturbed for 5 to 7 minutes until the bottoms are golden brown.
- Flip the potatoes and continue cooking for another 5 to 7 minutes, stirring occasionally, until they are evenly browned and tender inside.
- Add the sliced onions to the skillet and season everything with salt, pepper, and garlic powder.
- Stir well and cook for another 5 minutes, until the onions are soft and caramelized.
- Remove from heat and sprinkle chopped parsley over the top.
- Serve hot and enjoy.
