There’s something beautifully simple—and completely irresistible—about a hot skillet of Fried Potatoes and Onions. Crispy on the outside, tender in the middle, and loaded with that sweet-savory onion flavor, it’s the kind of dish that works for breakfast, lunch, or dinner.
Whether you’re serving them up next to bacon and eggs, adding them to a weeknight dinner plate, or just enjoying them solo with hot sauce or ketchup, these skillet potatoes are always a win.
But the real secret? It’s all in the slice. Slice your potatoes too thick, and they’ll stay mushy. Too thin, and they’ll burn before they cook through. You need to find that “just right” goldilocks thickness—same goes for the onions.
This recipe is incredibly versatile, quick to make, and the perfect way to stretch simple pantry staples into something that tastes amazing and feels like home.
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INGREDIENTS
- Vegetable Oil
- Potatoes
- Onion
- Salt & Pepper
INSTRUCTIONS:
1 ) Peel and slice the potatoes into rounds…not too thin unless you want potato chips, and Keep them in a bowl of cold water until you’re all done slicing. Always rinse the taters a couple of times.
2 ) Place sliced potatoes on a baking pan lined with paper towels to remove water. Otherwise, you’re going to be splattered with hot oil.
3 ) Use a couple more paper towels to get the water off of the top too.
4 ) Add enough oil to cover the bottom of the frying pan and then pour in a drop or two more for good measure. Heat oil on medium-high. You want that oil HOT!
5 ) Slice the onion thinly and throw them in the pan with the taters. Be careful because the oil will be very hot! You’re going to brown the taters & onions to form a crispy outside.
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6 ) Keep turning and flipping those taters until you brown most of them. But be careful not to flip so much that you break them all up. Let them cook a bit before you flip each time. Psst…I broke a few.
7 ) Once browned, cover and cook on medium heat. I usually leave it covered for 2-4 minutes depending on batch size, stirring in between. (I cheated & took pic before browned..oopsie)
8 ) When the inside is soft pull them out of the pan and put in a dish lined with paper towels to drain the oil off. Season with salt & pepper…And if you’re like me, drown ’em in ketchup!
Pro Tips for Perfect Fried Potatoes and Onions
- Slice Potatoes Evenly
Aim for ¼-inch thick slices—not too thick, not too thin—for the ideal texture and even cooking. - Use Yellow or Sweet Onions
These add the best flavor and caramelize beautifully without overpowering the potatoes. - Use a Cast Iron or Heavy Skillet
Cast iron retains heat well and gives you that crisp, golden crust. - Soak Potatoes in Water First (Optional)
Soaking for 30 minutes removes excess starch and helps with crispiness. - Season as You Go
Salt, pepper, garlic powder, paprika, or even Cajun seasoning—season while cooking for layered flavor. - Use a Mix of Oil and Butter
Oil helps with crisping, and butter adds flavor. Start with oil, then add butter later so it doesn’t burn. - Don’t Overcrowd the Pan
Cook in batches if needed—overcrowding causes steaming instead of crisping.
FAQ – Fried Potatoes and Onions
What’s the best potato to use for frying?
- Russet potatoes are ideal—they’re starchy and crisp up nicely. Yukon Golds also work for a creamier texture.
Should I peel the potatoes?
- That’s totally up to you! Leaving the skin on adds texture and nutrients. Just scrub well before slicing.
Can I add other ingredients?
- Absolutely! Try adding bell peppers, sausage, bacon, or herbs like rosemary or thyme.
How do I prevent them from sticking?
- Use a well-oiled, hot pan and avoid stirring too often. Let them sit and crisp before flipping.
Can I make this dish ahead of time?
- Fried potatoes are best fresh, but you can reheat in a skillet or air fryer for crispiness.
Are these good for breakfast meal prep?
- Yes! Store in the fridge and reheat with eggs or leftover meats for a hearty breakfast.
What’s the difference between fried potatoes and hash browns?
- Fried potatoes are sliced or chunked, while hash browns are typically shredded and cooked into a thin, crispy layer.
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