Few dishes deliver the same homey satisfaction as a hot skillet of golden potatoes and soft, caramelized onions. This simple American classic was my grandmother’s Sunday staple—potatoes crisped to perfection, onions sweet and tender, all sizzling in a skillet. Ready in just 15 minutes, this side dish is a rustic, no‑fuss recipe that pairs beautifully alongside roasts, eggs, or as the star of a cozy breakfast spread.
Why You’ll Love This Dish
- Effortless Comfort: Simple ingredients, straightforward method, maximum flavor.
- Perfect Texture Contrast: Golden, crispy potatoes meet sweet, tender onions.
- Fast & Flexible: Ideal for weeknights, brunches, or lazy weekends.
- Customizable Flavor: Easy to adapt with spices or fresh herbs to suit your taste.
Ingredients (Serves 6)
- 3 medium russet potatoes—or Yukon Golds—peeled and cut into ¼‑inch rounds or small cubes
- 1 large yellow or sweet onion, thinly sliced
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter (optional, for flavor and browning)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Optional additions: smoked paprika, cayenne pepper, fresh parsley or chives
Instructions
Step 1: Prep the Potatoes
Peel and slice potatoes into rounds or small cubes so they cook evenly and quickly. Place them in a bowl of cold water and soak for 15–30 minutes—this removes excess starch for a crispier finish.
Step 2: Drain and Dry
Drain the potatoes thoroughly and pat them dry with paper towels. Dry potatoes sear better and develop a golden crust more easily.
Step 3: Heat the Skillet
In a large cast-iron or heavy skillet, heat the vegetable oil over medium-high heat until it’s hot and shimmering. If using, add the butter and let it melt.
Step 4: Fry the Potatoes
Place the potatoes in a single layer. Let them cook undisturbed for about 5–6 minutes until the bottoms are golden brown. Flip or stir, and cook 5 more minutes until the potatoes are crisp and cooked through.
Step 5: Add the Onions
Add the sliced onions and stir to combine. Continue cooking, stirring occasionally, until the onions have softened and everything is richly browned—about 10–15 more minutes.
Step 6: Season and Finish
Sprinkle with salt, pepper, garlic powder, and optional spices like smoked paprika or cayenne. Taste and adjust seasoning as needed. If using fresh herbs, stir in just before serving.
Serve hot for best texture and flavor.
Serving Suggestions
- Classic Pairing: Serve alongside breakfast sausages, scrambled or fried eggs, and toast.
- Dinner Side: A hearty complement to roast chicken, pan-seared steak, or smoker ribs.
- Brunch Upgrade: Top with poached eggs, avocado slices, or cherry tomatoes.
- Maple & Herb Twist: Drizzle with a touch of maple syrup and sprinkle with parsley for fall flair.
Make‑Ahead, Storage & Reheating Tips
- Prep Ahead: Slice and soak the potatoes up to 4 hours in advance. Drain and dry before cooking.
- Store Leftovers: In an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat to preserve crispiness. Avoid the microwave if you want to keep the crunch.
Recipe Tips
- Spice It Up: Add a pinch of cayenne or chili flakes for some heat.
- Mix It Up: Try using sweet potatoes, purple potatoes, or adding chopped bell peppers or mushrooms.
- Even Cooking: Cut potatoes into uniform sizes to ensure even browning and doneness.
- Butter Boost: A pat of butter at the end adds extra richness and flavor.
Variations to Try
- Smoky Herb Version: Add a dash of smoked paprika, thyme, and fresh chopped parsley.
- Mexican‑Style: Mix in diced jalapeño, cumin, and chopped cilantro, topped with a squeeze of lime.
- Cheesy Upgrade: Stir in shredded cheddar or Parmesan during the final minute of cooking.
- Vegan Option: Use only oil (no butter) and experiment with vegan margarine or flavor-packed herbs.
Final Thoughts
This humble yet satisfying dish of Fried Potatoes and Onions is a true classic—easy to prepare, quick to serve, and endlessly versatile. Whether it’s your favorite side dish or a stand‑alone breakfast skillet, it delivers comfort in every crispy, caramelized bite.
It’s the kind of recipe you’ll find yourself returning to again and again—and once you try it, you’ll understand why.
Fried Potatoes and Onions
Ingredients
- 3 medium russet potatoes—or Yukon Golds—peeled and cut into ¼‑inch rounds or small cubes
- 1 large yellow or sweet onion thinly sliced
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter optional, for flavor and browning
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Optional additions: smoked paprika, cayenne pepper, fresh parsley or chives
Instructions
Step 1: Prep the Potatoes
- Peel and slice potatoes into rounds or small cubes so they cook evenly and quickly. Place them in a bowl of cold water and soak for 15–30 minutes—this removes excess starch for a crispier finish.
Step 2: Drain and Dry
- Drain the potatoes thoroughly and pat them dry with paper towels. Dry potatoes sear better and develop a golden crust more easily.
Step 3: Heat the Skillet
- In a large cast-iron or heavy skillet, heat the vegetable oil over medium-high heat until it’s hot and shimmering. If using, add the butter and let it melt.
Step 4: Fry the Potatoes
- Place the potatoes in a single layer. Let them cook undisturbed for about 5–6 minutes until the bottoms are golden brown. Flip or stir, and cook 5 more minutes until the potatoes are crisp and cooked through.
Step 5: Add the Onions
- Add the sliced onions and stir to combine. Continue cooking, stirring occasionally, until the onions have softened and everything is richly browned—about 10–15 more minutes.
Step 6: Season and Finish
- Sprinkle with salt, pepper, garlic powder, and optional spices like smoked paprika or cayenne. Taste and adjust seasoning as needed. If using fresh herbs, stir in just before serving.
- Serve hot for best texture and flavor.
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