Fried Potatoes and Onions are a golden, crispy comfort food that turns humble ingredients into something truly irresistible. Their nostalgic, homestyle flavor keeps this dish on regular rotation.
This simple skillet side pairs perfectly with breakfast, dinner, or anything in between. With a crispy edge, tender middle, and sweet caramelized onions, every bite is pure satisfaction.
What You’ll Need for These Golden Fried Potatoes and Onions
- Russet potatoes – The starch content in russets helps them crisp beautifully while staying fluffy inside. Thinly sliced rounds cook evenly and create those golden edges.
- Yellow onion – Sliced onions add deep sweetness and a hint of char as they caramelize, balancing the richness of the potatoes.
- Vegetable oil – Neutral oil with a high smoke point is key to achieving a golden, crispy crust without overpowering the flavor.
- Salt – Enhances every ingredient and brings out the natural sweetness of the onion.
- Black pepper – Adds just a touch of warmth and bite to cut through the richness.
- Garlic powder – A subtle background note that boosts the savory depth without overwhelming the dish.
Quick & Tasty: How to Make Fried Potatoes and Onions
Start by soaking sliced potatoes in cold water—this crucial step removes excess starch for extra crispiness. After draining and patting them dry, fry them in hot oil until golden on one side.
Once you flip the potatoes, toss in the sliced onions and season everything generously. As the onions caramelize, the potatoes continue to crisp. Stir occasionally, but let the edges brown undisturbed when possible.
When both are golden and tender, transfer to a serving dish and garnish with chopped parsley for a fresh finish.
Crispy Secrets: Tips & Variations for the Perfect Skillet Potatoes
The key to crispy perfection is thoroughly drying your potatoes before frying. Any leftover moisture will steam them instead of crisping them. Don’t crowd the pan—fry in batches if needed, then combine everything at the end for a final heat-up to unify the flavors.
Want to spice things up? Add a pinch of smoked paprika or red pepper flakes for a little kick. Swap out vegetable oil for bacon grease for a deeper Southern flair. You can also include sliced bell peppers or mushrooms for more texture and flavor.
Storing Leftovers Without Losing That Crunch
Leftover fried potatoes and onions can be stored in an airtight container in the fridge for up to 3 days. To maintain their texture, skip the microwave and reheat them in a skillet over medium heat. This brings back that golden crisp. For longer storage, freeze on a baking sheet, then transfer to a freezer bag and reheat directly from frozen in a hot pan or oven.
Fried Potatoes and Onions
Ingredients
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 3 large russet potatoes peeled and cut into 1/4-inch thick rounds
- 1 large onion finely sliced
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- Chopped fresh parsley for garnish (optional)
Instructions
- Submerge the sliced potatoes in a bowl of cold water for five minutes to extract excess starch, then drain thoroughly and pat dry with paper towels. Warm the vegetable oil in a large skillet over medium-high heat. Arrange the potato slices in a single layer in the skillet, working in batches if needed to avoid overcrowding. Sauté the potatoes for 5 to 7 minutes until they are golden and crisp on the underside. Turn the potatoes, then introduce the sliced onions to the skillet. Season the mixture evenly with salt, black pepper, and garlic powder. Allow the contents to cook, stirring intermittently, for an additional 10 to 12 minutes until the potatoes reach desired crispiness and the onions become richly caramelized. Transfer to a serving dish and garnish with chopped fresh parsley if using.
