Fried Potatoes and Onions
A simple, flavorful skillet dish of crispy potatoes and caramelized onions. Ready in 15 minutes!
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.