How I Make Fried Potatoes and Onions That Are Crispy, Golden, and Full of Flavor
There’s something incredibly comforting about a hot skillet full of fried potatoes and onions. The edges get crispy and golden, the inside stays soft and tender, and the sweet onions caramelize just enough to bring everything together. This is the kind of dish I grew up eating—served next to eggs for breakfast, with roast chicken at dinner, or even on its own when I wanted something warm and satisfying.
The best part? It’s made with ingredients I almost always have on hand. A couple of potatoes, an onion, and a little oil or butter is really all you need. With a little patience and the right technique, it turns into something far greater than the sum of its parts.
Why I Love Fried Potatoes and Onions
- Simple pantry ingredients—just potatoes, onions, and seasoning
- Crispy and golden on the outside, fluffy on the inside
- Perfect with breakfast, dinner, or on their own
- Totally customizable—add garlic, herbs, or peppers
- One-skillet recipe that comes together quickly
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 minutes | Cook Time: 25–30 minutes)
- 4 medium russet potatoes, peeled and diced
- 1 large yellow onion, thinly sliced
- 2 tablespoons vegetable oil or butter (or a mix of both)
- Salt and black pepper to taste
- Optional: garlic powder, smoked paprika, chopped parsley for garnish
How I Make Fried Potatoes and Onions (Step-by-Step)
- Prep the Potatoes
I peel and dice the potatoes into small, even cubes so they cook evenly. If I have extra time, I soak them in cold water for 10–15 minutes to remove some starch—this helps them crisp up better. Then I pat them dry thoroughly. - Heat the Skillet
In a large skillet (I prefer cast iron for best browning), I heat the oil over medium heat. Once hot, I add the diced potatoes in a single layer and let them cook without stirring for 5–7 minutes so they develop a golden crust. - Add the Onions
Once the potatoes are browned on the bottom, I flip them gently and add the sliced onions. I stir to combine, then let everything cook, stirring occasionally, for another 15–20 minutes until the potatoes are tender and the onions are caramelized. - Season and Serve
Toward the end, I season generously with salt and pepper, plus a little garlic powder or smoked paprika if I want more depth. Once everything is crispy and golden, I remove the skillet from heat and serve immediately—ideally with a sprinkle of fresh parsley or chives.
My Tips for the Best Fried Potatoes and Onions
- Use a large, heavy skillet so the potatoes can spread out and crisp properly
- Soak and dry your potatoes before cooking for extra crispness
- Don’t overcrowd the pan—give them space or work in batches
- Be patient—resist the urge to stir too much so they get a nice crust
- Use butter for flavor, oil for crispness—or both
Fun Variations I’ve Tried
- Add sliced bell peppers for a colorful twist
- Stir in minced garlic or shallots near the end for an extra savory kick
- Toss in cooked bacon pieces for smoky richness
- Top with shredded cheese and broil for a skillet potato melt
- Spice it up with chili flakes or hot sauce for a brunch upgrade
What I Serve with Fried Potatoes and Onions
- Scrambled or fried eggs for the ultimate breakfast plate
- Grilled steak or pork chops for a hearty dinner
- Alongside roasted veggies and a salad for a veggie-forward meal
- Tucked into breakfast burritos or wraps with eggs and cheese
- As a base for hash with leftover meat or beans
Frequently Asked Questions
Q: Can I use red or gold potatoes instead?
A: Absolutely. Yukon Golds hold their shape well and have a buttery texture. Red potatoes also work great—just dice them small and skip peeling if you prefer.
Q: Can I make this ahead of time?
A: It’s best fresh, but leftovers can be stored in the fridge and crisped up in a skillet the next day.
Q: How do I get them extra crispy?
A: Don’t overcrowd the pan, use a hot skillet, and avoid over-stirring. You can also finish them under the broiler for a few minutes for added crispness.
Q: Can I make this in the air fryer?
A: You can! Toss everything with oil and seasoning, then air fry at 400°F for 20–25 minutes, shaking halfway through.
Why This Dish Is a Comfort Food Classic
There’s nothing fancy about fried potatoes and onions—but that’s exactly why I love them. They’re humble, hearty, and packed with nostalgic flavor. Whether I’m serving them with a weekend brunch spread or as a quick side for dinner, they always hit the spot.
Simple, satisfying, and endlessly adaptable—this is the kind of recipe that lives in my rotation year-round.
How I Make Fried Potatoes and Onions That Are Crispy, Golden, and Full of Flavor
Ingredients
- 4 medium potatoes, peeled and diced
- 1 large onion, sliced
- 3 tablespoons vegetable oil
- Salt to taste
- Black pepper to taste
- Optional: Fresh herbs (like parsley or thyme) for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the diced potatoes to the skillet and season with salt and pepper.
- Cook the potatoes for about 15 minutes, stirring occasionally, until they start to soften.
- Add the sliced onions to the skillet and continue to cook, stirring frequently, until the potatoes are crispy and golden brown, about 10-15 minutes more.
- Taste and adjust seasoning if necessary.
- Remove from heat and garnish with fresh herbs if desired before serving.
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