Golden, crispy Fried Potatoes and Onions with simple seasonings. A comforting dish perfect for breakfast, dinner, or a quick snack.
Every time I make fried potatoes and onions, it feels like stepping back in time. Growing up, this dish was a staple in our house, especially on lazy Saturday mornings when the whole family seemed to linger a little longer over breakfast. My mom would slice the potatoes so quickly and evenly, I swore she had some sort of secret slicing superpower.
The smell alone was magic—crispy, golden potatoes with sweet, caramelized onions sizzling away. My siblings and I would hover around the stove, pretending to “help” but really just waiting for a crispy piece to sneak. And let’s be honest, nothing tasted better than that stolen bite straight from the skillet.
Even now, when I make this dish, it’s not just about the food—it’s about the memories. It’s the kind of recipe that reminds me life doesn’t have to be fancy to be good. It’s warm, satisfying, and always hits the spot.
Why You’ll Love This Fried Potatoes and Onions Recipe?
- Comfort Food Classic: Simple ingredients, big flavor, and all the cozy vibes.
- Versatile AF: Perfect as a side, a base for a breakfast bowl, or a snack you eat straight out of the pan.
- Budget-Friendly: Potatoes and onions—affordable, accessible, and downright magical.
- Customizable: Spice it up, make it cheesy, or add some crispy bacon—your kitchen, your rules.
- Minimal Fuss: It’s straightforward, and there’s something calming about the rhythm of flipping those golden potatoes.
Ingredient Notes:
Every ingredient here plays its part to perfection:
- Potatoes: Russets give you that crispy edge, while Yukon Golds offer a creamy inside. Use what you’ve got—they all work.
- Onions: Yellow onions are my favorite for that sweet, caramelized flavor, but red onions add a touch of fancy sweetness.
- Olive Oil: Helps everything cook evenly and adds a nice depth of flavor. You can sub it with vegetable or canola oil if you prefer.
- Paprika: Adds a subtle smoky flavor that makes the potatoes feel a little extra.
- Salt and Pepper: The OG seasonings. Keep it simple and let the ingredients shine.
How To Make Fried Potatoes and Onions?
Step 1. Prep Those Potatoes
First, clean and peel your potatoes. Slice them into even-sized pieces—trust me, this makes all the difference when it comes to getting that perfect crispy texture.
Next, soak the potato slices in cold water for about 5 minutes. I know it feels like an extra step, but this removes excess starch, which is what makes them crisp up so beautifully in the pan. Drain them, rinse until the water runs clear, and pat them dry like you’re tucking them in for a nap. (Seriously, dry potatoes = crispy potatoes.)
Step 2. Heat the Skillet
Grab your biggest skillet (the one that feels like it could double as a weapon in a home-alone situation) and heat it over medium. Once it’s hot, add the olive oil and swirl it around to coat the bottom evenly. This is your crispy base layer, so don’t skimp!
Step 3. Cook the Potatoes and Onions
Add your sliced potatoes and onions to the pan. Sprinkle with paprika, salt, and pepper, then stir everything around to make sure it’s evenly coated.
Spread the mixture out into a single layer—it’s tempting to pile it on, but trust me, overcrowding the pan is the enemy of crispiness. Let it cook undisturbed for about 5 minutes. This is where the magic happens: that golden, crispy crust.
Want To Save This Recipe?
Flip the potatoes gently and let them cook for another 15–20 minutes, stirring every 5 minutes to keep things even. Adjust the heat if needed—low and slow is better than fast and burnt.
Step 4. Serve and Devour
When the potatoes are perfectly golden and the onions are caramelized, it’s time to serve. Sprinkle with a little extra salt if you’re feeling fancy, and dive in. Oh, and don’t forget the ketchup, hot sauce, or your dipping sauce of choice.
Storage Options:
Let’s be real: these are best fresh, straight from the skillet. But if you somehow have leftovers (who are you?):
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet to bring back some of that crispiness.
- Freezer: Not the best idea, as the texture tends to go mushy.
Variations and Substitutions:
This recipe is a blank canvas for all your creative cravings:
- Add Protein: Toss in crispy bacon, diced ham, or even leftover sausage.
- Go Cheesy: Sprinkle on shredded cheddar or Parmesan during the last few minutes of cooking.
- Spice It Up: Add chili powder, garlic powder, or even Cajun seasoning for extra flavor.
- Fresh Herbs: Top with parsley, rosemary, or thyme for a fresh finish.
What to Serve with Fried Potatoes and Onions?
These potatoes play well with just about everything:
- Breakfast: Pair with scrambled eggs, pancakes, or crispy bacon.
- Dinner: Serve as a side for steak, roasted chicken, or grilled fish.
- Veggie Lovers: Add a fresh green salad or roasted Brussels sprouts for balance.
- Condiments: Ketchup, hot sauce, or even a dollop of sour cream make great companions.
Frequently Asked Questions:
Can I use different potatoes?
Of course! Russets are my fave for crispiness, but Yukon Golds or even red potatoes work.
How do I keep them from sticking?
Make sure your skillet is hot enough, and dry those potatoes thoroughly before adding them. A little patience goes a long way here.
Can I make them ahead of time?
Sort of. They’re best fresh, but if you need to reheat, use a skillet to bring back some crispiness.
So, what do you think? Are you ready to transform humble potatoes and onions into something crave-worthy? Give this recipe a try, and let me know how you make it your own. Extra cheese? A pinch of cayenne? I’m all ears—and I’d love to see your creations!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Fried Potatoes and Onions
Ingredients
- 2 pounds of potatoes approximately 4 medium-sized, peeled and sliced evenly
- 1 cup onion sliced thinly
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
Prepare the Potatoes
- Peel and slice the potatoes into even-sized pieces to ensure uniform cooking. Place the slices into a large bowl of cold water and allow them to soak for 5 minutes. This step removes excess starch, aiding in achieving a crispy texture.
- Drain the potatoes and rinse them under cold water until it runs clear. Pat the slices dry thoroughly with a clean kitchen towel or paper towels to remove all moisture.
Heat the Skillet
- Place a large skillet over medium heat and allow it to preheat. Once hot, add the olive oil, ensuring it coats the entire base of the skillet evenly.
Begin Cooking
- Add the prepared potatoes and sliced onions to the skillet. Sprinkle the paprika, salt, and ground black pepper evenly over the mixture. Toss gently to coat all pieces with oil and seasonings.
- Spread the potatoes and onions in a single layer to encourage even cooking. Allow them to cook undisturbed for approximately 5 minutes to form a golden-brown crust on the bottom.
Flip and Continue Cooking
- Carefully flip the potatoes using a spatula to prevent breaking. Cook for an additional 15–20 minutes, flipping every 5 minutes to ensure all sides are evenly cooked and crisp. Adjust the heat as needed to avoid burning.
Serve Immediately
- Once the potatoes are golden and the onions are caramelized, remove the skillet from the heat. Serve immediately while warm. Garnish with additional salt or your preferred condiments, such as ketchup, hot sauce, or sour cream, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
