Fried Potatoes and Onions
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.
Servings: 4 Servings
Sharp Chef's Knife
- 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
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.
- 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.
- 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.
Serving: 1cup | Calories: 221kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 588mg | Potassium: 504mg | Fiber: 2g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg