Fried Potatoes And Onions

Fried Potatoes and Onions are one of those simple skillet sides that never need much dressing up. Thinly sliced potatoes cook until tender inside with crisp, deeply golden edges, while the onions soften and caramelize between them.

They’re especially good at breakfast alongside eggs, but I make them just as easily for dinner with chicken, steak, or meatloaf. A hot skillet of potatoes has a way of fitting in wherever you put it.

Why You’ll Love This Recipe

These potatoes are made with inexpensive everyday ingredients and don’t require the oven. Everything cooks in one skillet, which is especially convenient when the oven is already occupied.

The combination of textures is what makes them so good. Some potatoes stay soft and buttery, others develop crisp edges, and the onions become sweet and deeply savory as they cook.

They’re also easy to fit into different meals. Serve them with breakfast, use them as a dinner side, or add eggs directly to the skillet for something more substantial.

The ingredients couldn’t be simpler, so the cooking method matters. You want enough contact with the skillet for real browning, but enough time over moderate heat for the centers to become tender before the outsides get too dark.

And don’t stir constantly. Leaving the potatoes alone for a few minutes at a time is how you get those crispy browned pieces everyone looks for first.

Ingredients You’ll Need

You only need a handful of basic ingredients:

• Russet or Yukon Gold potatoes
• Yellow onion
• Vegetable oil
• Butter
• Salt
• Black pepper

How To Make Fried Potatoes And Onions

Step 1: Scrub or peel the potatoes, then slice them into rounds about ¼ inch thick. Try to keep the slices fairly even so they become tender at roughly the same time.

Step 2: Thinly slice the onion. Pat the potatoes dry with paper towels, especially if you rinsed them after cutting. Removing surface moisture helps them brown instead of steam.

Step 3: Heat the oil and butter in a large cast-iron or heavy skillet over medium heat. Once the butter is melted and the skillet is hot, add the potatoes in a relatively even layer.

Step 4: Let the potatoes cook undisturbed for several minutes before turning them. Once the bottoms have developed some golden color, gently flip or stir them to expose another side to the skillet.

Step 5: Add the sliced onion and season with salt and black pepper. Toss gently, then continue cooking over medium to medium-low heat.

Step 6: Cover the skillet for about 5–7 minutes to help the centers of the potatoes soften. Check occasionally and reduce the heat if the bottoms are browning too quickly.

Step 7: Remove the lid and continue cooking for another 8–12 minutes, turning only occasionally. The potatoes are ready when a fork slides easily through the centers and plenty of the edges are crisp and golden.

Step 8: Taste and adjust the seasoning. Serve immediately while the potatoes are hot and those browned edges are still crisp.

Fried Potato And Onion Variations

Garlic Potatoes And Onions

Add finely minced garlic during the last minute or two of cooking so it becomes fragrant without burning.

Paprika Fried Potatoes

Season with a little paprika for a warmer flavor and additional color.

Bell Pepper Potatoes

Add thinly sliced bell pepper with the onions for extra sweetness and texture.

Cheesy Fried Potatoes

Sprinkle shredded cheddar over the finished potatoes, cover briefly, and let it melt before serving.

Breakfast Potatoes And Eggs

Make small spaces between the finished potatoes, crack in a few eggs, and cover until the eggs are cooked to your liking.

Storing Leftover Fried Potatoes And Onions

Refrigerate cooled leftovers in an airtight container within two hours and use them within about 3–4 days.

For reheating, put the potatoes back into a hot skillet with a small amount of oil or use an air fryer. Both methods bring back some of those crisp edges. The microwave works, but the potatoes will be much softer.

FAQ

What Potatoes Are Best For Frying?

Russets develop especially crisp edges and fluffy centers. Yukon Gold potatoes are creamier and hold their shape particularly well. Both are good choices.

Why Aren’t My Potatoes Crispy?

The skillet may be overcrowded, the potatoes may have been wet, or they may have been stirred too often. Give them enough room and let each side sit against the hot pan long enough to brown.

Should I Boil The Potatoes First?

You don’t have to. Thin slices will cook completely in the skillet. Covering the pan briefly helps soften the centers before the final browning.

Why Add The Onions After The Potatoes?

Onions cook faster than raw potatoes. Adding them a little later lets them soften and caramelize without burning before the potatoes are tender.

Can I Make Fried Potatoes Ahead?

They’re much better freshly cooked. You can slice the ingredients ahead, but cook them shortly before serving for the crispest texture.

Can I Use A Nonstick Skillet?

Yes, although a well-seasoned cast-iron or heavy stainless-steel skillet can give you particularly good browning.

What To Serve With Fried Potatoes And Onions

For breakfast, Fried Potatoes and Onions are hard to beat with fried or scrambled eggs, toast, and fresh fruit, and they’re substantial enough that you don’t need much more. At dinner, I’d serve them with roast chicken, steak, meatloaf, pork chops, or another simple main dish, plus green beans, broccoli, or a salad. They’re also good tucked alongside a breakfast sandwich or topped with an egg when you have a few leftovers the next morning.

Use a wide skillet if you have one. The more potato surface that actually touches the pan, the more crispy golden edges you’ll get.

And resist the urge to keep stirring. Give the potatoes time to brown before turning them—that little bit of patience is what makes skillet-fried potatoes so much better.

This Fried Potatoes And Onions recipe is an easy, comforting side dish made with golden crispy potatoes and tender caramelized onions. Simple ingredients and plenty of flavor make it perfect for breakfast, lunch, or dinner. It’s a delicious homemade favorite that comes together quickly in one skillet.

Ingredients

• 2 pounds Russet or Yukon Gold potatoes
• 1 large yellow onion
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper

Instructions

1. Slice the potatoes into approximately ¼-inch rounds and thinly slice the onion.
2. Pat the potatoes thoroughly dry.
3. Heat the vegetable oil and butter in a large skillet over medium heat.
4. Add the potatoes and cook undisturbed for several minutes, then turn and begin browning the other sides.
5. Add the onion, salt, and pepper.
6. Cover and cook for 5–7 minutes to help the potatoes become tender.
7. Remove the lid and continue cooking for 8–12 minutes, turning occasionally, until the potatoes are fork-tender with crisp golden edges.
8. Taste, adjust the seasoning, and serve hot.

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