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Fork tender potatoes pan-fried with onions and simple seasonings bring a bold flavor to this easy side dish. Fried Potatoes and Onions are the perfect side dish because they work for breakfast or brunch, and dinner and can be made in minutes.
Why This Recipe Works
These pan-fried potatoes have a slight southern heritage as we southerners do enjoy frying just about anything, but this isn’t your typical breaded and deep-fried recipe. These potatoes are fork-tender and can be prepared in a single skillet for one amazing and simple side dish.
You can slice them or dice them, however, you like, but they work great for breakfast or brunch side as well as a delicious addition to dinner.
This is truly a comfort food side dish that goes with comfort food. Try it as a side for Fried Chicken or serve it along with some Southern Baked Mac and Cheese.
You can also make this recipe into home fries by dicing the potatoes and onions instead of slicing them. They’ll turn out just like your favorite diner’s side of home fries and you won’t even have to leave the house.
Ingredients Needed
Ingredient Notes:
- Potatoes: for this recipe, I use Russet potatoes, mainly because of the size and this is also what is generally used when preparing this traditionally southern recipe. You can also use red potatoes, Yukon gold, smaller potatoes such as fingerling potatoes, or even sweet potatoes.
- Onions: yellow onions work best for this recipe, but you can also use a sweet onion such as a Vidalia onion too. The only onions that won’t work well are red onions unless you choose to make a sweet potato version.
- Garlic: to keep this simple I prefer to use garlic powder instead of fresh garlic, but you can use chopped garlic for this recipe for a more intense garlic flavor.
Recipe Variations
- Change up the spices. Adding dried or fresh herbs such as oregano, dill, cumin, or rosemary will add a new flavoring.
- Add diced bacon and use bacon grease. Instead of using oil use bacon grease and toss in some cooked chopped bacon when the potatoes are done cooking. This version makes for a great brunch side.
- Mix in some vegetables. To make more of a hash mix in some diced green bell pepper or some of your other favorite vegetables.
- Toss in some meat. Adding some diced ham or prosciutto makes this a heartier side that could also turn into a main dish.
Step-by-Step Instructions
- Prep the potatoes. Wash and slice the potatoes into 1/4-inch thick slices. You can peel them, but this isn’t necessary.
- Prep the onion. Slice the onion into thin slices.
- Heat the skillet. Place a large cast iron or heavy-bottomed skillet over medium-high heat and allow it to heat before adding the oil. Add the oil and let it also heat until shimmering, but not smoking.
- Cook. Add the potatoes and onions to the skillet and keep them in a singler layer if possible.
- Season. Mix in the spices and begin to toss the the potatoes and onions as the cook. Allow them to cook for a total of 10 minutes or until they begin to turn golden brown.
- Optional steaming. You can place a lid over your skillet to steam the potatoes as they cook, which will help them to become very soft and tender (this is optional).
- Remove. Place the cooked potatoes and onions on a paper towel-lined plate to allow the paper towels to soak up any excess oil before serving. Garnish with fresh chives or green onions.
Helpful Equipment
I’ve been making fried potatoes and onions for a while and have used several different utensils and skillet. The equipment below isn’t necessary, but things I’ve found helpful when preparing this recipe.
- Wooden Spatula: I have several and just grab any one of them for this recipe.
- Iron Skillet: I love both my Lodge skillet as well as my new Staub skillet for making these potatoes.
- Chef’s Knife: a good standard knife for cutting and chopping is key to any kitchen and this knife has been one of my favorites lately.
- Cutting Board: since there’s a good bit of slicing involved in this recipe I like to use a good thick cutting board so it doesn’t feel like I’m leaning over too much.
- Mandolin: this is a great tool for when you want to save time on slicing the potatoes and onions, but a knife will work just as well.
Recipe Notes and Tips
Below are a few simple guidelines that help make this recipe easier to prepare. If you plan on serving this for dinner then I suggest pairing it with this delicious Tomato Cucumber Onion Salad as well.
- If you’d like to use garlic instead of garlic powder to save time purchase minced garlic from your grocery store. I always keep some on hand to help speed up recipes.
- To keep the potatoes from sticking together or getting soggy keep them arranged in a single layer while cooking them. It’s okay to toss them while they cook.
- Slice the potatoes similarly width-wise so they cook evenly in the pan, but also cover the pan with a lid halfway through the cooking to steam the potatoes and help soften them.
- For crispier and crunchier potatoes don’t place a lid on the pan just toss the potatoes and onions as they cook.
- Use an iron skillet if you have one for this recipe because it helps to crisp and sear the potatoes.
- Once the potatoes are done cooking use a slotted spoon to remove them from the pan and place them on a paper towel-lined plate to allow the paper towel to soak up any excess oil.
FAQs
Yes, and by using different types of potatoes you’ll end up with a new flavor that’s equally delicious. Try using red potatoes, Yukon gold potatoes, fingerling potatoes, or even sweet potatoes.
This is entirely up to you. I prefer to leave the skin on because it’s easier and quicker but also because it does add some more flavor.
You want the potatoes to be crispy on the outside but tender on the inside. Use a fork to pierce one of the potatoes to see if it’s soft and tender on the inside.
If you made these Fried Potatoes and Onions I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Fried Potatoes and Onions
Equipment
- Sharp Chef's Knife
- Cutting Board
- Iron Skillet
- Measuring Spoons
- Wooden Spatula
Ingredients
- 1 lb Russet Potatoes washed
- 1/2 medium Yellow Onion
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- 1/4 teaspoon Paprika
- 1/4 cup Oil
- 1 tablespoon Fresh Chives optional
Instructions
- Wash the potatoes and slice them into 1/4-inch thick slices and set aside. Dice or slice the onion.
- Heat a large iron skillet or heavy-bottomed skillet over medium-high heat and then add the oil. Allow the oil to heat until shimmering, but not smoking.
- Add the potatoes and onions to the skillet and if possible arrange the potatoes in a single layer (you can also cook in batches if needed).
- Add the spices and after the first 5 minutes of cooking flip the potatoes over. You can also toss the potatoes and onions while they cook too. Continue cooking for 10 minutes total or until the potatoes are golden brown.
- Transfer the potatoes to a paper towel-lined plate before serving to allow the paper towels to soak up any excess oil. This keeps the potatoes from getting soggy.
- Serve with chopped fresh chives or green onions on top.
Notes
- If you’d like to use garlic instead of garlic powder to save time purchase minced garlic from your grocery store. I always keep some on hand to help speed up recipes.
- To keep the potatoes from sticking together or getting soggy keep them arranged in a single layer while cooking them. It’s okay to toss them while they cook.
- Slice the potatoes similarly width-wise so they cook evenly in the pan, but also cover the pan with a lid halfway through the cooking to steam the potatoes and help soften them.
- For crispier and crunchier potatoes don’t place a lid on the pan just toss the potatoes and onions as they cook.
- Use an iron skillet if you have one for this recipe because it helps to crisp and sear the potatoes.
- Once the potatoes are done cooking use a slotted spoon to remove them from the pan and place them on a paper towel-lined plate to allow the paper towel to soak up any excess oil.
Recipe Variations:
- Change up the spices. Adding dried or fresh herbs such as oregano, dill, cumin, or rosemary will add a new flavoring.
- Add diced bacon and use bacon grease. Instead of using oil use bacon grease and toss in some cooked chopped bacon when the potatoes are done cooking. This version makes for a great brunch side.
- Mix in some vegetables. To make more of a hash mix in some diced green bell pepper or some of your other favorite vegetables.
- Toss in some meat. Adding some diced ham or prosciutto makes this a heartier side that could also turn into a main dish.
