These pan-fried potatoes and onions is a classic recipe with the most delicious crispy, golden-brown potatoes and caramelized onions. Once you make this dish, it will definitely become a family favorite!
These fried potatoesand onions are a one-pan dish that is easy to make with only a few ingredients.
Even though the ingredients are simple, these skillet-fried potatoes are full of flavor with aromatic onions and plenty of seasoning.
This recipe is simple and very versatile and can be eaten as a side dish with many different meals.
Key Ingredients
Ingredient Notes
Ghee – I prefer to use ghee since it has a high smoke point. It makes the fried potatoes and onions super crispy with a golden brown outer layer. The ghee gives the potatoes a distinct taste. But you can also use a neutral oil instead.
Russet potatoes – I love to use russet potatoes for this recipe since they are the best for frying.
Onion.
Salt.
Optional: additional seasonings like paprika, garlic powder, or herbs (such as rosemary or thyme) for added flavor.
How to Make Pan-Fried Potatoes and Onions
Step 1. Peel the potatoes and rinse them under cold water to remove any dirt. Use a potato scrubber if needed. Pat them dry with a kitchen towel.
Remove imperfections—slice potatoes into evenly-sized matchstick shapes.
Peel the onion and slice it.
Tip: You can adjust the thickness to your preference, but keep in mind that thinner slices will cook faster.
Step 2. Heat a well-seasoned large skillet over medium-high heat. Add ghee to coat the bottom of the skillet with fat.
Once the oil is hot, add the onions to the pan. Fry till golden in color.
Step 3. Add sliced potatoes, and let them brown before flipping and turning them over. Allow them to cook without stirring for a few minutes to achieve a golden crust.
Step 4. After a few minutes, flip the potatoes to cook the other side.
Continue cooking, occasionally flipping the potatoes, until they are golden brown and crispy on all sides.
This process can take about 10 minutes, depending on the size and thickness of the potatoes.
Once cooked and soft inside, season the pan-fried potatoes and onions with salt, pepper, and any additional seasonings of your choice. Toss everything together to distribute the flavors evenly.
Step 5. Remove the skillet from the heat and transfer the pan-fried potatoes and onions to a serving dish. Garnish with fresh herbs.
Serve the dish hot as a tasty side dish alongside your favorite main course.
Feel free to adjust the seasonings and cooking time according to your taste preferences. Enjoy your homemade pan-fried potatoes with onions!
Tips For Success
Choose the right potatoes: Opt for starchy or all-purpose potatoes like Russet or Yukon Gold. These varieties tend to crisp up well and have a fluffy texture on the inside.
Dry the potatoes: After rinsing the potatoes, make sure to thoroughly dry them with a kitchen towel or paper towel. Excess moisture can prevent the potatoes from achieving a crispy texture.
Use a well-seasoned pan to ensure nothing gets stuck to the bottom. Using a larger skillet will help to flip potatoes easily
Heat the pan properly: It’s important to preheat the pan over medium-high heat before adding the oil and potatoes. This allows the potatoes to sear and develop a golden crust.
Use enough oil: Don’t skimp on the oil, as it helps with browning and adds flavor. Ensure the entire bottom of the pan is coated with a thin layer of oil.
Avoid overcrowding the pan: Give the potato cubes/slices enough space in the pan so they can cook evenly and develop a crispy exterior. If the pan is overcrowded, the potatoes will steam rather than fry.
Be patient and avoid excessive stirring: Allow the potatoes to cook undisturbed for a few minutes on each side to develop a nice brown crust. Excessive stirring can prevent the potatoes from achieving a crispy texture.
Season generously: Season the pan-fried potatoes and onions generously with salt and pepper. Consider adding additional seasonings like paprika, garlic powder, or herbs to enhance the flavor profile. Taste before serving; adjust salt if needed.
Caramelize the onions: Cook the onions until they become golden brown and slightly caramelized. This adds sweetness and depth to the dish.
For crispy potato texture, don’t cover while cooking.
Use a flat metal spatula when turning potatoes over.
Sprinkle with fresh herbs when serving: chives, green onions, and dill.
Serve immediately: Pan-fried potatoes are best enjoyed when served hot and fresh. Serve them immediately to preserve their crispy texture.
How to store leftover pan-fried potatoes and onions
Storing pan-fried potatoes can be a bit tricky as they tend to lose their crispiness over time. However, if you have leftovers or want to prepare them in advance, here’s how you can store them:
Cool the potatoes: Allow the pan-fried potatoes to cool completely at room temperature before storing them. This helps prevent condensation and sogginess.
Transfer to an airtight container: Place the cooled pan-fried potatoes in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.
Layer properly: If you have a large batch of pan-fried potatoes, it’s best to layer them with parchment paper or paper towels between each layer. This helps absorb any excess moisture and prevents the potatoes from sticking together.
Refrigerate promptly: Once the potatoes are in the airtight container, refrigerate them as soon as possible. They should be stored in the refrigerator at a temperature below 40°F (4°C) to maintain their freshness.
Use within 3-4 days: Pan-fried potatoes are best consumed within a few days for optimal taste and texture. After 3-4 days, they may become soft and lose their crispy texture.
How to reheat Pan Fried Potatoes and onions
You can reheat the stored pan-fried potatoes when you’re ready to enjoy them.
The best way to revive their crispiness is by reheating them in a preheated oven at around 375°F (190°C) for about 10-15 minutes.
Spread them out on a baking sheet in a single layer and flip them once during reheating to ensure even heating.
Pro Tip:
Keep in mind that while reheating will bring back some crispness, it may not be as good as freshly cooked potatoes. They might turn out slightly softer but still flavorful. It’s worth mentioning that pan-fried potatoes are best enjoyed when freshly made, so it’s ideal to prepare them just before serving.
the best pan to make pan-fried potatoes
When it comes to making pan-fried potatoes, the best pan to use is one that distributes heat evenly and has a non-stick surface. Here are a four options that work well:
Cast iron skillet: A cast iron skillet is an excellent choice for pan-frying potatoes. It retains heat effectively, ensuring even cooking and browning. Cast iron pans also develop a natural non-stick surface over time, making it easier to flip and remove the potatoes without sticking.
Stainless steel skillet: A stainless steel skillet with an aluminum or copper core is another good option. The aluminum or copper core helps with heat distribution, while the stainless steel surface is durable and resistant to sticking. Just ensure you use enough oil or cooking fat to prevent the potatoes from sticking to the pan.
Non-stick skillet: A non-stick skillet is specifically designed to prevent food from sticking, making it convenient for cooking pan-fried potatoes. It requires less oil, and the potatoes are less likely to stick to the surface. However, be mindful of using utensils that won’t scratch the non-stick coating.
Carbon steel skillet: Similar to cast iron, carbon steel pans are excellent conductors of heat and provide even cooking. They develop a natural non-stick surface over time when properly seasoned. Carbon steel pans are lighter and more responsive to heat changes compared to cast iron.
Pro Tip:
No matter which pan you choose, ensure it has a flat and wide cooking surface.
Best Oils to use For fried potatoes and onions
When frying, it’s best to use oils specifically meant for high-temperature cooking.
Avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for frying. It’s a healthier option as it contains beneficial fats and nutrients.
Vegetable oil: Vegetable oil, such as canola, soybean, or sunflower oil, is a popular choice for frying. It has a high smoke point and a neutral flavor, allowing the natural taste of the potatoes and onions to shine through.
Pro Tip:
Oils with low smoke points, such as olive oil, are not recommended for deep frying at high temperatures but can be used for pan frying at moderate heat.
Best spice for fried potatoes and onions
The choice of spices for fried potatoes and onions largely depends on personal taste preferences.
However, here are some commonly used spices and herbs that pair well with fried potatoes and onions:
Garlic powder: Garlic powder adds a savory and aromatic flavor to the dish. Sprinkle it over the potatoes and onions during or after cooking for an extra kick of garlic goodness.
Paprika: Paprika lends a subtle smoky and slightly sweet flavor to the dish. It also adds a vibrant red color to the potatoes. Choose sweet or smoked paprika based on your preference.
Onion powder: If you want to enhance the onion flavor even more, you can add a sprinkle of onion powder. It complements the natural sweetness of the onions and adds depth of flavor.
Herbs (such as rosemary, thyme, or parsley): Fresh or dried herbs can elevate the taste of fried potatoes and onions. Rosemary and thyme bring an earthy aroma, while parsley adds freshness. Sprinkle them over the dish after cooking for a burst of herbal fragrance.
Chili powder or cayenne pepper: For a spicy kick, add a pinch of chili powder or cayenne pepper. Adjust the amount to your desired level of heat. Be cautious if you’re sensitive to spice.
Seasoned salt: Seasoned salt blends, such as Lawry’s or your preferred brand, offer a balanced mix of salt, herbs, and spices. They add complexity and depth of flavor to the dish without needing to measure out individual spices.
What to serve fried potatoes with
Here are some ideas for what to serve fried potatoes and onions with:
Grilled or roasted meats: Pan-fried potatoes and onions are a classic accompaniment to grilled or roasted meats such as steak, chicken, pork chops, or lamb. They add a hearty and flavorful element to the meal.
Burgers and sandwiches: Whether you’re making homemade burgers or enjoying a deli-style sandwich, fried potatoes and onions make a tasty and satisfying side. Serve them alongside your favorite burger or sandwich for a complete and satisfying meal.
Eggs and breakfast dishes: Fried potatoes and onions are a fantastic addition to a hearty breakfast or brunch. Serve them alongside scrambled eggs, omelets, or as part of a breakfast hash. They add a comforting and filling element to the morning meal.
Vegetarian mains: If you’re looking for vegetarian options, fried potatoes and onions can be served with vegetarian dishes like grilled vegetables, vegetable stir-fries, or as part of a Buddha bowl. They provide substance and flavor to the vegetarian plate.
Fish and seafood: Pan-fried potatoes and onions can also be served with fish and seafood dishes. They pair well with grilled fish, shrimp, or scallops. The combination of crispy potatoes and tender seafood creates a delightful contrast of textures.
FREQUENTLY ASKED QUESTIONS
What Are Fried Potatoes and Onions?
Fried potatoes and onions are a delicious side dish that is eaten for breakfast with pancakes, eggs and bacon, waffles, or any other breakfast dish. You can also eat them for dinner as a side dish to roasted chicken, steak, or pork chops.
Do I have to boil potatoes before frying them?
No! Many breakfast potato recipes say you should boil the potatoes beforehand. But, the truth is, it is an entirely unnecessary step. As long as you follow the recipe above, your potatoes will be crispy and delicious.
How to make fried potatoes crispy?
To make the crispiest fried potatoes, make sure the oil in the pan is hot enough before adding the potatoes. You should also let the potatoes fry for a few minutes on each side before flipping them over or stirring them. That way, they can get crispy and turn a beautiful golden brown color on each side.
Should I soak potatoes before frying?
Soaking potatoes before frying is an optional step, but it can help improve the texture of the fried potatoes. Soaking raw potato slices or cubes in water for about 30 minutes to 1 hour can remove some of the starch on the surface. This starch can cause the potatoes to stick together and result in a softer texture when fried. Soaking potatoes can help ensure more even cooking. It allows the interior of the potatoes to cook more uniformly while achieving a crispy exterior.
Fried potatoes and onions is a classic recipe with the most delicious crispy, golden-brown potatoes, and caramelized onions. Once you make this dish, it will definitely become a family favorite!
Wash and scrub potatoes, remove imperfections—slice potatoes into matchstick shape, slice onions.
Heat a well-seasoned skillet over medium-high heat, add ghee to coat the bottom of the skillet with fat. Fry onions first till slightly brown.
Add sliced potatoes, let them brown before flipping and turning them over.
Keep turning potatoes over giving them chance to cook through and brown on all sides. Once cooked and soft inside, add salt and spices, stir before serving. Garnish with fresh herbs.
Notes
Using a large skillet will help to flip potatoes easily and have all potatoes cooked through.Use a well-seasoned pan to ensure nothing gets stuck to the bottom.Make sure the oil is hot before adding in the potatoes so that the potatoes do not get soggy.For crispy potato texture, don’t cover while cooking.Use a flat metal spatula when turning potatoes over.Do not over-stir the potatoes so that they have time to fry in the oil and brown on each side.Taste before serving, adjust salt if needed.Sprinkle with fresh herbs when serving: chives, green onions, dillOptional spices to add: smoked paprika, onion powder, black pepper, minced garlic, green onions.Serve this recipe at breakfast or as a side dish. If you want to make this a complete meal, add some bacon or prosciutto when frying potatoes.
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!
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Hi there, I’m Natalia. I’m so glad you stopped by! Here you’ll find the most useful cooking tips and answers to food questions. I focus on creating simple recipes and making sure they are extra flavorful and worthy of your time! Browse our step-by-step recipes and explore new flavors!
