Here’s a classic, crispy Fried Potatoes and Onions recipe — simple, hearty, and perfect for breakfast or as a side dish.
🥔🧅 Classic Fried Potatoes and Onions
Ingredients
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4 medium russet or Yukon Gold potatoes
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1 large yellow or white onion
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3–4 tablespoons oil (vegetable oil, olive oil, or bacon grease)
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2 tablespoons butter (optional, for flavor)
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Salt (to taste)
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Black pepper (to taste)
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Optional: garlic powder, paprika, fresh parsley
Instructions
1️⃣ Prep the Potatoes
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Wash and peel (or leave skins on for rustic style).
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Slice into thin rounds or small cubes (about ¼-inch thick for best crisping).
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Optional: Soak in cold water for 20–30 minutes to remove excess starch. Drain and pat completely dry.
2️⃣ Slice the Onion
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Cut onion in half and slice thinly.
3️⃣ Heat the Pan
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Use a large skillet (cast iron works best).
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Heat oil over medium heat. Add butter if using.
4️⃣ Cook the Potatoes
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Add potatoes in a single layer if possible.
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Let them cook without stirring for 4–5 minutes to form a crust.
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Flip and continue cooking, stirring occasionally, for 12–15 minutes.
5️⃣ Add the Onions
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Add sliced onions when potatoes are about halfway cooked.
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Cook until onions are soft and caramelized and potatoes are golden brown and fork-tender.
6️⃣ Season & Serve
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Season with salt, pepper, and optional spices.
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Garnish with parsley if desired.
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Serve hot.
🔥 Tips for Extra Crispy Potatoes
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Don’t overcrowd the pan.
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Use medium heat (too high burns outside before inside cooks).
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Dry potatoes thoroughly before frying.
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Press lightly with a spatula for better browning.
If you’d like, I can also give you:
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A Southern-style version
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A breakfast skillet version with eggs
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An air fryer version
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Or cheesy/garlic variations 😊