This incredible Fried Potatoes and Onions recipe transforms simple ingredients into a mouthwatering side dish that will have everyone coming back for seconds. Golden-brown potato slices and caramelized onions create the perfect combination of textures and flavors, all ready in just 30 minutes. It’s the ultimate comfort food that pairs beautifully with almost any main course!
Why You’ll Love This Recipe
- Simple Ingredients: Just potatoes, onions, and a few pantry staples create something truly special.
- Quick and Satisfying: From start to finish in 30 minutes, making it perfect for busy weeknights when you need something delicious without the fuss.
- Versatile: Works as a breakfast side with eggs, lunch accompaniment, or dinner side dish – it’s the culinary equivalent of your favorite jeans that go with everything!
- Budget-Friendly: Transforms inexpensive ingredients into something that tastes like it should cost way more.
Ingredients You’ll Need
- Vegetable Oil: Creates that perfect crispy exterior on the potatoes. Feel free to substitute canola oil, olive oil, or avocado oil based on what you have on hand.
- Sweet Yellow Onion: Provides natural sweetness as it caramelizes. The thin slices cook down to create jammy, flavorful bites throughout the dish.
- Russet Potatoes: The star of the show! Russets work wonderfully, but Yukon Golds are my personal favorite for their buttery flavor and how well they hold their shape when fried.
- Kosher Salt: Enhances all the flavors. Don’t skimp here – potatoes need proper seasoning.
- Black Pepper: Freshly cracked adds the best flavor and a subtle bite that balances the dish.
- Garlic Powder: Adds depth without overwhelming the simple potato and onion flavors.
- Fresh Chives: Optional but recommended! They add a pop of color and mild onion flavor that really finishes the dish beautifully.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Different Potato Varieties
Try red potatoes for a waxier texture that holds its shape well, or mix different varieties for interesting flavor and texture combinations.
Add Some Heat
Sprinkle in some red pepper flakes or cayenne pepper for a spicy kick that complements the sweetness of the onions.
Herb Infusion
Add fresh or dried herbs like rosemary, thyme, or oregano during cooking for an aromatic twist.
Cheese Please
Top with grated parmesan, sharp cheddar, or crumbled feta in the last few minutes of cooking for a delicious cheesy version.
How to Make Fried Potatoes and Onions
Step 1: Heat the Oil
Add the vegetable oil to a 10-12 inch nonstick skillet over medium-high heat. Let it get nice and hot before adding your vegetables.
Step 2: Add Vegetables and Seasonings
Carefully add the sliced onions and potato rounds to the hot oil. Immediately sprinkle with kosher salt, black pepper, and garlic powder to ensure even seasoning throughout.
Step 3: Flip and Monitor
Use a spatula to turn the potatoes and onions frequently, ensuring they brown evenly without burning. This process takes about 15-20 minutes. Pay attention to the temperature and adjust as needed.
Step 4: Test for Doneness
Pierce a potato slice with a fork to check that they’re tender throughout. The outside should be golden brown and slightly crispy, while the inside remains soft.
Step 5: Garnish and Serve
Remove the skillet from heat once potatoes are perfectly cooked. Sprinkle with fresh chives if using, and serve immediately while hot and crispy.
Pro Tips for Making the Recipe
- Consistent Slicing: Try to cut potatoes into uniform thickness (about ¼ inch) so they cook evenly. A mandoline makes this job quick and precise.
- Pat Dry: After washing potatoes, thoroughly pat them dry before slicing. Excess moisture prevents proper browning and crispiness.
- Don’t Overcrowd: Give the potatoes and onions some breathing room in the pan. If doubling the recipe, use two pans rather than cramming everything into one.
- The Flip Technique: Use a confident flipping motion with your spatula to turn several pieces at once, keeping some pieces crispy while others continue to brown.
- Temperature Management: Don’t be afraid to adjust the heat as you go. If things are browning too quickly, lower the heat. If they’re not getting color after several minutes, increase it slightly.
How to Serve
Breakfast Companion
Serve alongside fried or scrambled eggs with a side of bacon or sausage for a hearty breakfast that will keep you going all morning.
Main Dish Accompaniment
These potatoes complement almost any protein – they’re particularly delicious with grilled steak, roasted chicken, or seared pork chops.
Dipping Options
Serve with a side of sour cream, ketchup, or aioli for dipping. A dollop of tangy sour cream with chives is particularly delicious!
Make Ahead and Storage
Storing Leftovers
Allow leftover potatoes to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Freezing
While you can freeze these potatoes, the texture won’t be quite the same upon thawing. For best results, consume fresh or from refrigerated leftovers.
Reheating
For maximum crispiness when reheating, use a skillet with a small amount of oil over medium heat. Microwave reheating works in a pinch but sacrifices the crispy exterior.
FAQs
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Can I use pre-sliced frozen potatoes for this recipe?
While fresh potatoes deliver the best flavor and texture, you can use frozen potato slices in a pinch. Thaw them completely and pat dry before cooking. You may need to adjust cooking time and might not achieve the same level of crispiness, but they’ll still be delicious.
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Why aren’t my potatoes getting crispy?
There are a few possible culprits. First, make sure you’ve thoroughly dried the potatoes after washing. Second, your pan might not be hot enough initially. Third, you might be overcrowding the pan – potatoes need space to release moisture and crisp up. Finally, resist the urge to stir too frequently, as potatoes need time in contact with the hot pan to develop that golden crust.
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Can I prepare the potatoes ahead of time?
Yes, you can slice potatoes up to 24 hours in advance, but they must be completely submerged in cold water in the refrigerator to prevent browning. Be sure to drain and thoroughly pat them dry before cooking to ensure proper browning.
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Is there a way to make this recipe healthier?
Absolutely! Try using less oil (about 2 tablespoons) in a good non-stick pan. You can also experiment with air-frying the potatoes and onions at 380°F for about 15-20 minutes, shaking the basket halfway through. The results won’t be identical to the traditional pan-fried version, but they’ll still be delicious with significantly less oil.
Final Thoughts
These Fried Potatoes and Onions might seem simple, but they’re the kind of dish that creates food memories. The magic happens in the perfect harmony between crispy exteriors and tender centers, the sweet caramelized onions playing off the earthy potatoes. Whether served for breakfast, lunch, or dinner, this versatile side brings comfort and satisfaction to any meal. Give this recipe a try – sometimes the simplest dishes really are the most delicious!
Print
Fried Potatoes and Onions Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side-dishes
- Method: Stovetop
- Cuisine: American
Description
A simple yet flavorful dish of fried potatoes and onions, perfect as a side dish, snack, or even a light meal. These golden and crispy potatoes are paired with sweet yellow onions and seasoned to perfection. This recipe brings comfort and satisfaction to every bite.
Ingredients
Main Ingredients
- 1/4 cup vegetable oil (or substitute canola oil, extra virgin olive oil, or avocado oil)
- 1 large sweet yellow onion, sliced thin
- 1 1/2 lbs russet potatoes, washed, dried, and sliced into 1/4-inch rounds (or Yukon Gold potatoes; peeling optional)
Seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon garlic powder
Garnish
- 1 tablespoon fresh chopped chives (optional)
Instructions
- Heat Oil in Skillet
Add the vegetable oil to a 10-12-inch nonstick skillet over medium-high heat. Heat it until it begins to shimmer. - Add Onions and Potatoes
Carefully add the sliced onions and potatoes into the heated skillet. Sprinkle the mixture evenly with kosher salt, cracked black pepper, and garlic powder. - Cook and Flip
Use a spatula to flip the potatoes and onions often to ensure they brown evenly without burning. This step will take about 15-20 minutes. Monitor and adjust the stovetop temperature to prevent burning or undercooking. - Check for Doneness
Use a fork to pierce the potato slices and ensure they are fork-tender. If needed, allow additional cooking time. - Garnish and Serve
Once the potatoes and onions are perfectly cooked and golden brown, remove the skillet from heat. Garnish with fresh chopped chives and serve while hot.
Notes
- If you prefer thicker-cut onions, slice them larger, but extend the cooking time slightly to ensure they soften.
- Using a cast iron skillet may require lowering the temperature more often, as it retains heat. You may also need to add a little extra oil or butter for best results.
- Adjust the heat as needed throughout cooking; this is normal to prevent uneven browning or burning.
Nutrition
- Serving Size: 1 Serving
- Calories: 220kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
