Fried Potatoes and Onions
Golden, crispy, and timeless
Fried potatoes and onions are a simple, rustic dish loved across many cuisines. With crisp edges, tender centers, and sweet caramelized onions, this recipe transforms humble ingredients into a deeply satisfying side or main. It’s perfect for breakfast, lunch, or dinner and pairs beautifully with eggs, meats, or vegetables.
Ingredients (Serves 3–4)
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700 g (1½ lb) potatoes (Yukon Gold or russet)
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1 large onion, thinly sliced
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3–4 tbsp vegetable oil, butter, or bacon fat
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1 tsp salt (or to taste)
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½ tsp freshly ground black pepper
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Optional seasonings: paprika, garlic powder, fresh herbs (parsley, thyme)
Instructions
Step 1: Prepare the Potatoes
Peel potatoes if desired (optional). Slice into ½ cm (¼-inch) thick rounds or wedges for even cooking.
Rinse slices briefly to remove excess starch, then pat completely dry with a clean towel. Dry potatoes are key to crisping.
Step 2: Heat the Pan
Heat a large, heavy skillet (cast iron works best) over medium heat. Add oil or fat and let it heat until shimmering but not smoking.
Step 3: Start Frying the Potatoes
Add potatoes in a single layer. Let them cook undisturbed for 4–5 minutes to develop a golden crust before stirring.
Turn and continue cooking another 8–10 minutes, stirring occasionally, until potatoes are mostly tender and browned.
Step 4: Add Onions
Add sliced onions to the skillet. Stir gently to combine with potatoes.
Cook 8–10 minutes more, stirring occasionally, until onions are soft and caramelized and potatoes are fully crisp and tender.
Step 5: Season and Serve
Season with salt, pepper, and any optional spices. Taste and adjust seasoning.
Serve hot.
Tips for Perfect Fried Potatoes and Onions
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Use a wide skillet: overcrowding causes steaming
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Be patient: don’t stir too often
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Dry potatoes well: moisture prevents browning
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Cast iron delivers the best crust
Variations
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Breakfast style: add bell peppers and serve with eggs
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Southern version: cook in bacon grease
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Garlic potatoes: add minced garlic in last 2 minutes
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Herb finish: toss with fresh parsley or rosemary
Serving Suggestions
Serve with:
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Fried or scrambled eggs
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Grilled sausage or steak
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Roast chicken or pork chops
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Sour cream or applesauce on the side
Storage & Reheating
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Refrigerate leftovers for up to 3 days
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Reheat in a skillet for best texture
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Avoid microwaving if possible (softens potatoes)
Why This Recipe Works
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Proper starch removal for crisp edges
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Balanced cooking time for tender centers
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Onion sweetness complements potato richness
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Simple technique, consistent results
Final Thoughts
Fried potatoes and onions are proof that the simplest dishes are often the most satisfying. Crisp, savory, and endlessly adaptable, this is a recipe every home cook should master.