Ingredients
- 2 pounds potatoes
- 1 large yellow onion
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon chopped fresh parsley, optional
Choosing the Best Potatoes
For crispy fried potatoes, choose potatoes that hold their shape while becoming tender inside. Yukon Gold potatoes are an excellent option because they become beautifully golden while maintaining a creamy interior.
Russet potatoes also work very well and tend to develop especially crispy edges. If you prefer a waxier texture, red potatoes are another good choice.
Whatever variety you use, try to cut the pieces into relatively similar sizes so they cook evenly.
Preparing the Potatoes
Start by washing and scrubbing the potatoes thoroughly. You can peel them if you prefer, but leaving the skins on adds texture, flavor, and a rustic appearance.
Cut the potatoes into small wedges or roughly ½-inch cubes. Smaller pieces will cook more quickly and develop more crispy surfaces.
If you are using russet potatoes and want an especially crispy result, place the cut potatoes in a bowl of cold water and let them soak for about 15–20 minutes. This helps remove some surface starch.
Drain the potatoes thoroughly and pat them very dry with clean kitchen towels. Dry potatoes are essential for good browning.
Preparing the Onions
Peel the onion and cut it into thin slices or small wedges.
You want the onion pieces to be large enough that they don’t disappear during cooking but thin enough to soften and caramelize.
Yellow onions are ideal because they become naturally sweet as they cook, but white or sweet onions can also be used.
Heat the Skillet
Place a large, heavy skillet over medium heat. A cast-iron skillet is particularly good for this recipe because it distributes heat evenly and retains heat beautifully.
Add the vegetable oil and allow it to heat for a minute or two.
Add the butter and let it melt into the oil. The combination of oil and butter provides both good frying properties and rich flavor.
Start Cooking the Potatoes
Carefully add the potatoes to the hot skillet.
Try to arrange them in a relatively even layer. If the skillet is overcrowded, the potatoes will steam instead of fry, which makes it difficult to achieve crispy golden edges.
If necessary, cook the potatoes in batches rather than filling the skillet too heavily.
Allow the potatoes to cook undisturbed for several minutes. Resist the temptation to constantly stir them.
Let the Potatoes Brown
After the potatoes have developed a golden crust on the bottom, turn them with a spatula.
Continue cooking, turning occasionally, so several sides become beautifully browned.
The goal is to create a contrast between crispy golden edges and tender potato centers.
Keeping the heat around medium to medium-high allows the potatoes to brown without burning too quickly.
Add the Onions
Once the potatoes have started to brown and are beginning to soften, add the sliced onions to the skillet.
Stir gently so the onions become distributed throughout the potatoes.
Adding the onions after the potatoes have had time to brown helps prevent them from becoming overly dark before the potatoes are cooked through.
The onions will gradually soften and begin to caramelize as they cook in the flavorful oil and butter.
Season Everything
Sprinkle the potatoes and onions with salt, black pepper, paprika, garlic powder, and onion powder.
Toss gently to distribute the seasonings evenly.
You can adjust the seasoning according to your taste. For a little heat, add a pinch of cayenne pepper or crushed red pepper flakes.
Smoked paprika is another excellent option if you want a deeper, slightly smoky flavor.
Continue Cooking
Continue frying the potatoes and onions until the potatoes are completely tender inside and golden brown outside.
This usually takes another 10–15 minutes, depending on the size of the potato pieces and the type of skillet you are using.
Turn the potatoes occasionally, but don’t stir constantly. Giving them time to sit against the hot skillet is what creates those delicious crispy surfaces.
If the potatoes are browning too quickly while the centers remain firm, reduce the heat slightly and continue cooking.
Check for Doneness
To test whether the potatoes are ready, pierce one of the larger pieces with a fork.
The fork should slide easily through the center. The outside should be golden and crisp while the inside is tender.
If the potatoes are still firm, continue cooking for several more minutes.
If they are tender but not crispy enough, increase the heat slightly for the final few minutes, watching carefully so they don’t burn.
Finish with Fresh Herbs
Once the potatoes and onions are finished, remove the skillet from the heat.
Taste and adjust the salt and pepper if necessary.
Sprinkle the finished potatoes with freshly chopped parsley for a pop of color and fresh flavor.
You can also use chopped chives, green onions, or fresh thyme.
Serve Immediately
Fried potatoes and onions are best served while they are hot and crispy.
Transfer them to a serving bowl or serve them directly from the skillet for a rustic presentation.
They make an excellent side dish for eggs, bacon, sausage, burgers, roasted meats, grilled chicken, pork chops, or steak.
Tips for Extra Crispy Fried Potatoes
The first important tip is don’t overcrowd the skillet. If too many potatoes are packed into the pan, they release moisture and steam instead of developing a crispy crust.
Another important tip is to dry the potatoes thoroughly after washing or soaking them. Water and hot oil do not work well together, and excess moisture prevents proper browning.
Avoid stirring too frequently. Let the potatoes sit against the hot skillet long enough to form a golden crust before turning them.
Using a heavy skillet also makes a big difference. Cast iron holds heat well and is excellent for creating deeply browned potatoes.
Finally, don’t be afraid to let the potatoes get properly golden. Those browned edges contain some of the best flavor in the entire dish.
Optional Additions
There are many ways to customize this basic recipe.
For a hearty breakfast version, add cooked bacon or breakfast sausage.
Diced bell peppers can add sweetness and color. Green, red, or yellow peppers all work well.
For a spicy version, add jalapeños, cayenne pepper, or red pepper flakes.
You can also add shredded cheddar cheese during the final few minutes of cooking and allow it to melt over the potatoes.
For a country-style version, add chopped smoked sausage or kielbasa.
Fresh rosemary or thyme also pairs beautifully with fried potatoes.
Can I Use Leftover Cooked Potatoes?
Yes. In fact, leftover boiled or roasted potatoes can make excellent fried potatoes.
Because the potatoes are already cooked, they need less time in the skillet. Simply cut them into bite-sized pieces and fry them in hot oil and butter until golden and crispy.
Add the onions partway through cooking so they have enough time to soften and caramelize without burning.
This is a wonderful way to turn leftover potatoes into an entirely new meal.
What to Serve with Fried Potatoes and Onions
For breakfast, serve them with fried or scrambled eggs, bacon, sausage, or ham.
For lunch, pair them with a simple green salad or a fried egg for a satisfying meal.
At dinner, serve them alongside grilled steak, roasted chicken, pork chops, meatloaf, or burgers.
They are also delicious topped with a fried egg and a little hot sauce for an easy breakfast-for-dinner meal.
Storage and Reheating
Allow leftover potatoes to cool before transferring them to an airtight container.
Refrigerate and enjoy within a few days for the best quality.
To reheat them, place the potatoes in a skillet over medium heat with a small amount of oil or butter. Cook until hot and crispy again.
Avoid relying solely on the microwave if you want to preserve their crispy texture. The microwave will heat them quickly but can make them soft.
Frequently Asked Questions
Do I need to boil the potatoes first?
No. The potatoes can be cooked entirely in the skillet. However, parboiling them briefly can speed up cooking and create a particularly tender interior.
Why aren’t my potatoes getting crispy?
The most common reasons are excess moisture, overcrowding the skillet, or stirring too often. Make sure the potatoes are dry and have enough room to brown.
Can I leave the potato skins on?
Absolutely. Leaving the skins on gives the dish a rustic texture and adds extra flavor.
What kind of pan is best?
A large cast-iron skillet is excellent, but a heavy stainless-steel or nonstick skillet can also work.
Can I add cheese?
Yes. Cheddar, Monterey Jack, pepper jack, or Parmesan can all be delicious. Add cheese during the final few minutes so it melts without burning.
Can I make these potatoes spicy?
Definitely. Add cayenne pepper, chili flakes, diced jalapeños, or your favorite hot sauce.
Old-Fashioned Fried Potatoes and Onions
There is something special about recipes like this because they don’t require expensive ingredients or complicated techniques. Potatoes, onions, a little fat, and seasoning can create a dish that feels comforting and familiar.
The secret is simply giving each ingredient enough time to develop its flavor. Let the potatoes brown, let the onions soften, and don’t rush the process.
Whether you grew up eating fried potatoes and onions or you’re discovering this classic skillet dish for the first time, it’s an easy recipe worth keeping in your regular rotation.
Printable Recipe Card
Crispy Fried Potatoes and Onions
Prep: 10 minutes
Cook: 25–30 minutes
Total: About 40 minutes
Servings: 4
Ingredients
- 2 pounds potatoes, diced
- 1 large yellow onion, sliced
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Fresh parsley, optional
Instructions
- Wash and cut potatoes into bite-sized pieces.
- Soak in cold water for 15–20 minutes if desired for extra crispiness.
- Drain and dry the potatoes thoroughly.
- Heat oil and butter in a large skillet over medium heat.
- Add potatoes in an even layer.
- Cook undisturbed for several minutes until golden underneath.
- Turn the potatoes and continue cooking until they begin to soften and brown.
- Add sliced onions.
- Season with salt, pepper, paprika, garlic powder, and onion powder.
- Continue cooking until potatoes are tender and crispy and onions are golden and caramelized.
- Taste and adjust seasoning.
- Garnish with fresh parsley and serve hot.