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Fried Potatoes and Onions

Fried Potatoes and Onions is a simple, rustic dish that packs a ton of flavor with just a few ingredients. It’s crispy, golden potatoes with caramelized onions, perfect as a side dish for breakfast, lunch, or dinner. Whether served with eggs in the morning or alongside steak or chicken, this recipe is a versatile comfort food favorite.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 medium russet potatoes peeled and sliced thin
  • 1 large onion thinly sliced
  • 3 tablespoons vegetable oil or butter
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder optional
  • 1/2 teaspoon smoked paprika optional
  • Fresh parsley chopped (for garnish, optional)

Equipment

  • Large skillet or cast-iron pan
  • Spatula
  • Cutting board
  • Knife
  • Paper towels

Method
 

  1. Prepare the Potatoes and Onions:
  2. Peel the potatoes and slice them into thin rounds, about 1/4-inch thick. Try to keep the slices uniform so they cook evenly.
  3. Peel and slice the onion thinly into rings or half-moons.
  4. Heat the Skillet:
  5. In a large skillet or cast iron pan, heat the vegetable oil over medium-high heat. You can also use butter or a combination of both for added flavor.
  6. Cook the Potatoes:
  7. Add the sliced potatoes to the hot skillet, spreading them out in an even layer. Cook for about 5-6 minutes without stirring, allowing the potatoes to develop a crispy golden-brown bottom.
  8. After the first side has browned, gently flip the potatoes to brown the other side, and cook for an additional 5-6 minutes. You may need to do this in batches to avoid overcrowding the pan.
  9. Add the Onions:
  10. Once the potatoes are partially cooked and beginning to crisp, add the sliced onions to the skillet. Stir gently to combine the onions and potatoes.
  11. Season with salt, pepper, garlic powder, and smoked paprika (if using). Stir occasionally to prevent burning, but allow the onions and potatoes to brown and caramelize.
  12. Finish Cooking:
  13. Continue cooking for another 8-10 minutes, stirring occasionally, until the potatoes are crispy on the outside and tender on the inside, and the onions are soft and golden brown.
  14. Serve:
  15. Once the potatoes and onions are fully cooked and crispy, transfer them to a plate lined with paper towels to drain any excess oil.
  16. Garnish with freshly chopped parsley if desired, and serve hot.

Notes

Potato Type: Russet potatoes work best for this recipe because they have a high starch content, which helps them get crispy. Yukon Gold potatoes are another good option for a creamier texture.