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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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Equipment

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

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)

Instructions
 

  • Prepare the Potatoes and Onions:
  • Peel the potatoes and slice them into thin rounds, about 1/4-inch thick. Try to keep the slices uniform so they cook evenly.
  • Peel and slice the onion thinly into rings or half-moons.
  • Heat the Skillet:
  • 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.
  • Cook the Potatoes:
  • 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.
  • 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.
  • Add the Onions:
  • 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.
  • 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.
  • Finish Cooking:
  • 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.
  • Serve:
  • Once the potatoes and onions are fully cooked and crispy, transfer them to a plate lined with paper towels to drain any excess oil.
  • 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.