Name: Fried Potatoes and Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 medium potatoes (Russet or Yukon Gold), sliced or cubed; 1 large onion (yellow or sweet), sliced into rings or strips; 2–3 tablespoons oil or butter (or a combination); Salt, to taste; Black pepper, to taste; Optional: ½ teaspoon garlic powder; Optional: ½ teaspoon smoked paprika or cayenne; Optional: Fresh herbs (parsley, rosemary, or thyme), chopped

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Fried Potatoes and Onions is a simple, classic comfort dish that never goes out of style. Golden, crispy potatoes are pan-fried with sweet, caramelized onions until everything is tender on the inside and perfectly browned on the outside. I love this recipe because it’s budget-friendly, hearty, and versatile enough to serve at breakfast, lunch, or dinner.

Why You’ll Love This Recipe

I love how easy and adaptable fried potatoes and onions are. I can enjoy them as a side with eggs in the morning, alongside grilled meats for dinner, or even as a snack straight from the pan. The combination of crispy potatoes and savory-sweet onions is satisfying on its own, but it’s also a great canvas for adding spices or herbs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes (Russet or Yukon Gold work best)
Onions (yellow or sweet)
Oil or butter (or a mix of both)
Salt
Black pepper
Optional: garlic powder, smoked paprika, fresh herbs (parsley, rosemary, thyme)

Directions

I start by peeling the potatoes (optional) and cutting them into thin slices or cubes, depending on the texture I want.
I slice the onions into rings or strips.
In a large skillet, I heat oil or butter over medium-high heat.
I add the potatoes first, seasoning with salt and pepper, and let them cook undisturbed for a few minutes to get that golden crust.
I stir occasionally, cooking for 10–15 minutes until they begin to soften and brown.
I add the onions to the skillet and continue cooking, stirring every few minutes, until both the potatoes and onions are tender and caramelized—about another 10–15 minutes.
I taste and adjust the seasoning, then serve hot.

Servings and timing

This recipe serves 4 as a side dish. It takes about 10 minutes to prep and 25–30 minutes to cook, depending on how thickly I slice the potatoes.

Variations

For extra flavor, I sometimes toss in garlic powder, paprika, or cayenne.
Adding fresh herbs like rosemary or thyme makes them more aromatic.
A sprinkle of shredded cheese on top turns them into a cheesy skillet side.
For a complete breakfast, I mix in scrambled eggs or cooked sausage at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet with a touch of oil until crispy again. The microwave works too, but the potatoes lose some crispiness. These also freeze fairly well—I spread them on a baking sheet, freeze, then transfer to a bag, reheating them straight from frozen in a hot skillet.

FAQs

Do I need to parboil the potatoes first?

Not necessarily. I usually skip parboiling, but if I want them extra tender inside, I boil the slices for 3–4 minutes before frying.

What potatoes work best?

I like starchy Russets for crisp edges and Yukon Golds for a creamier bite. Both work well in this dish.

How do I keep the potatoes from sticking?

I use a well-seasoned cast iron skillet or nonstick pan and avoid overcrowding. Adding enough oil also helps prevent sticking.

Can I make them crispy like hash browns?

Yes, I slice them thinner and let them cook undisturbed longer on each side to form crispy layers.

What can I serve fried potatoes and onions with?

I love them with eggs for breakfast, grilled chicken or steak for dinner, or simply on their own with hot sauce.

Conclusion

Fried Potatoes and Onions is a timeless, comforting dish that’s as versatile as it is delicious. I love how something so simple can taste so good with just a skillet, a few pantry staples, and a little patience. Whether I’m serving them as a side or enjoying them straight out of the pan, this recipe always feels like home.