Best Fried Potatoes and Onions

Fried Potatoes and Onions is a timeless side dish that’s crispy on the outside, tender on the inside, and loaded with savory flavor. Simple ingredients transform into a satisfying classic that pairs beautifully with breakfast, lunch, or dinner. Whether served alongside eggs, grilled meats, sausages, or simply on its own with a dollop of sour cream, this favorite never disappoints.

Why You’ll Love This Recipe

• Made with basic pantry ingredients

• Crispy golden edges with caramelized onions

• Perfect with eggs, steaks, or roasted meats

• Easy to customize with herbs and spices

Ingredients

• 4 large potatoes (Yukon Gold, Russet, or red potatoes work well)

• 1 large yellow or white onion, thinly sliced

• 3 tablespoons unsalted butter

• 2 tablespoons olive oil

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• Optional: ½ teaspoon garlic powder or paprika

• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Potatoes

Wash and peel the potatoes if desired. Cut them into even slices or small bite-sized cubes, depending on your texture preference. Pat them dry with paper towels to remove excess moisture — this helps them crisp up in the pan.

Step 2: Heat the Pan

In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and foamy.

Step 3: Cook the Potatoes

Add the prepared potatoes to the skillet in a single layer. Season with salt, black pepper, and optional garlic powder or paprika. Let the potatoes cook undisturbed for several minutes so they begin to brown. Then, using a spatula, gently turn them to brown on all sides.

Step 4: Add the Onions

Once the potatoes are starting to get crispy and golden, add the sliced onions to the pan. Stir gently to combine. Continue cooking, stirring occasionally, until the onions are soft and caramelized and the potatoes are tender inside and crisp outside. This usually takes about 10–15 minutes.

Step 5: Finish and Serve

Taste and adjust seasonings if needed. Remove from heat and garnish with fresh chopped parsley before serving.

Tips for Best Results

• Dry the potatoes well: Removing excess moisture helps them crisp up faster.

• Use a heavy skillet: Cast iron or stainless steel gives the best browning and even cooking.

• Don’t overcrowd the pan: If the skillet is too crowded, the potatoes steam instead of crisp. Cook in batches if needed.

• Let potatoes brown undisturbed: Resist the urge to stir constantly — letting them sit helps create a golden, crunchy crust.

Variations

• Herb Infusion: Add fresh rosemary or thyme during cooking for aromatic flavor.

• Spicy Kick: Add a pinch of chili flakes or cayenne for heat.

• Cheesy Finish: Sprinkle shredded cheddar or Parmesan over the potatoes just before serving.

• Smoky Flavor: Add a dash of smoked paprika or cook with a bit of bacon fat for extra depth.

Serving Suggestions

These fried potatoes and onions are perfect with:

• Sunny-side-up or scrambled eggs for a hearty breakfast

• Grilled steak or chops

• Roast chicken or pork

• Sausages and peppers

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness or microwave until warm.

Final Thoughts

Fried Potatoes and Onions are a simple yet versatile side dish that elevates any meal. With just a few pantry staples and easy steps, you’ll have a delicious, comforting dish that’s sure to become a staple in your kitchen.