Introduction
Fried Potatoes and Onions is a timeless comfort food dish that combines crispy golden potatoes with caramelized onions for a simple yet flavorful side. Whether served alongside breakfast eggs, with a juicy steak, or as part of a hearty dinner, this rustic dish brings out the natural sweetness of onions and the earthy richness of potatoes. Easy to prepare with pantry staples, it’s a go-to recipe that never disappoints.
Ingredients
4 medium russet or Yukon gold potatoes (peeled or unpeeled, thinly sliced)
1 large onion (yellow or sweet, thinly sliced)
3 tbsp vegetable oil (or bacon grease for extra flavor)
2 tbsp unsalted butter
Salt, to taste
Black pepper, to taste
½ tsp paprika (optional, for color and flavor)
Fresh parsley or chives, chopped (for garnish)
Instructions
Wash and slice potatoes into thin rounds or small cubes for quicker cooking.
Heat oil and butter together in a large skillet (cast iron works best) over medium-high heat.
Add sliced potatoes in an even layer and cook for 5–7 minutes without stirring to allow a crust to form.
Stir gently, then add sliced onions. Continue cooking, stirring occasionally, until potatoes are tender and golden brown and onions are caramelized (about 20–25 minutes).
Season with salt, pepper, and paprika (if using).
Garnish with fresh parsley or chives and serve hot.
Description
This dish is crispy, golden, and savory, with onions adding a touch of sweetness that balances the earthy potatoes. The potatoes develop a crispy crust while remaining soft inside, making them the perfect rustic side dish for almost any meal.
Tips
Use a well-seasoned cast iron skillet for the best crisp and flavor.
Don’t overcrowd the pan—work in batches if needed to keep potatoes crispy.
Soak sliced potatoes in cold water for 20 minutes before frying, then pat dry to remove excess starch and prevent sticking.
Add butter towards the end for richer flavor without burning.
For even cooking, cut potatoes into uniform slices.
Variations
Southern Style: Fry in bacon grease and sprinkle with crumbled bacon.
Spicy Kick: Add chili powder, cayenne pepper, or red pepper flakes.
Cheesy Version: Sprinkle shredded cheddar or Parmesan over the potatoes in the last few minutes of cooking.
Herb Infusion: Add fresh rosemary, thyme, or dill for an aromatic twist.
Loaded Potatoes: Top with sour cream, chives, and shredded cheese for a meal-style dish.
Correction
A common mistake is stirring too often, which prevents potatoes from crisping. Let them sit before flipping.
Avoid high heat, which burns the onions before the potatoes cook through. Medium heat ensures even cooking.
Don’t skip drying the potatoes after soaking—wet potatoes won’t fry properly.
Enjoy
Serve Fried Potatoes and Onions hot from the skillet as a versatile side dish. They’re perfect with eggs and bacon for breakfast, as a hearty side for dinner, or even on their own as a comforting snack. Crispy, savory, and satisfying—this simple dish will quickly become a favorite at your table.