These Fried Potatoes and Onions are the ultimate comfort food side dish — golden, crispy on the outside, tender on the inside, and loaded with savory caramelized onion flavor in every single bite. This is the kind of simple, no-fuss recipe that your whole family will absolutely love, and it comes together with just a handful of everyday ingredients you probably already have on hand!
I grew up eating these and they are seriously one of those dishes that just hits different. There is something so satisfying about a perfectly crisped skillet potato. Serve these alongside some eggs and bacon for breakfast, or next to a big piece of Pan Fried Pork Chops for dinner — either way, you are in for a treat. This is one of those recipes I make on repeat!
Frequently Asked Questions
What type of potatoes work best for this recipe?
I prefer using Yukon Gold potatoes because they have a naturally buttery flavor and hold their shape really well in the skillet. Russet potatoes also work great and give you a crispier result. Red potatoes are another solid option. Just avoid waxy potatoes like fingerlings — they can get a little mushy here.
Do I need to boil the potatoes first?
You do not have to, but it does help! Parboiling the potatoes for just 5-7 minutes before frying gives you that perfectly tender inside with a crispy outside. If you are short on time, you can skip this step — just slice them thinner and be patient with the cooking time, keeping the lid on the skillet for the first portion of cooking to help steam them through.
What kind of pan should I use?
A cast iron skillet is hands down the best tool for this recipe. It holds heat really evenly and gives you that gorgeous golden crust on the potatoes. A heavy-bottomed stainless steel skillet will also do the job. I do not recommend a nonstick pan here — you just will not get that same crispy result.
Can I add other vegetables to this?
Absolutely! Bell peppers are a fantastic addition — just add them in with the onions. Diced jalapeño adds a nice kick if your family enjoys a little spice. Some folks also love throwing in a handful of mushrooms. Go with what your family enjoys!
Can I make these ahead of time?
You can parboil and slice your potatoes the night before and store them covered in the refrigerator. This actually cuts your cooking time down significantly when you are ready to make them. I would not fully cook them ahead of time as reheated potatoes tend to lose that wonderful crispiness.
How do I store leftover Fried Potatoes and Onions?
Allow them to cool fully and then store in a covered airtight container in the refrigerator for up to 3 days. To reheat, pop them back into a hot skillet with just a tiny bit of oil or butter and let them crisp back up. I do not recommend the microwave — it will make them soft and a little sad!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Yukon Gold potatoes — these are my go-to for this recipe. Russet potatoes work just as well if that is what you have. Just make sure to scrub them well. Peeling is totally optional!
- yellow onion — yellow onion caramelizes beautifully and adds so much savory sweetness to this dish. White onion works too. If you are an onion lover, feel free to add an extra one!
- salted butter — the butter gives these potatoes incredible flavor and helps them brown up beautifully. We are using a combination of butter and oil for the best of both worlds.
- olive oil — using oil along with the butter raises the smoke point so your butter does not burn before the potatoes are done cooking.
- garlic powder — simple and straightforward. This is one of those seasonings that just works every time. You can also use freshly minced garlic but add it in with the onions so it does not burn.
- onion powder — this doubles down on that savory onion flavor throughout every single bite.
- paprika — this gives the potatoes a gorgeous color and a slightly smoky, warm flavor. Smoked paprika is even better if you have it!
- salt and black pepper — season generously and keep tasting as you go. Potatoes really need salt to shine.
- fresh parsley — optional but so pretty as a finishing garnish. It adds a little freshness to balance out all that rich buttery goodness.
How to Make Fried Potatoes and Onions
Wash and scrub your potatoes well. Slice them into roughly ¼-inch thick rounds or half-moon shapes — try to keep them as uniform as possible so they cook evenly. Bring a large pot of salted water to a boil. Add the sliced potatoes and parboil for about 5-6 minutes. You want them just slightly tender but definitely not fully cooked through. Drain them well and set aside.
Heat a large cast iron skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter and let the butter melt. Add the sliced onions and cook, stirring occasionally, for about 3-4 minutes until they start to soften and pick up a little color.
Add the drained potato slices in a single layer over the onions as best you can. Season with garlic powder, onion powder, paprika, salt, and pepper. Do not stir right away! Let them sit undisturbed for about 4-5 minutes so they can develop a golden, crispy crust on the bottom. This is the most important step — resist the urge to stir too early!
Add the remaining tablespoon of butter and flip the potatoes gently. Season again lightly with a little more salt and pepper. Continue cooking for another 5-6 minutes, flipping once or twice more, until the potatoes are golden brown and crispy on the outside and completely tender on the inside. Taste and adjust seasoning as needed.
Remove from heat, sprinkle with fresh parsley if desired, and serve immediately while they are hot and crispy!
Pro Tips
- Do not overcrowd the pan. This is the number one reason fried potatoes turn out steamed and soft instead of crispy. If you are making a larger batch, work in two batches or use two skillets. Give those potatoes space!
- Pat the potatoes dry after parboiling. Any excess moisture on the surface of the potato is the enemy of crispiness. After draining, spread them out on a clean kitchen towel or a few paper towels and give them a gentle pat dry before they go into the skillet.
- Keep your heat at medium-high. You need enough heat to get that crust going. Too low and the potatoes will just steam and get soft. If your skillet starts looking too dark, dial it back just slightly, but do not go below medium.
- Use a cast iron skillet if you have one. Seriously, it makes such a difference. The even heat distribution and natural nonstick surface that builds up over time is perfect for this kind of recipe.
- Season in layers. Season when you add the potatoes and again after you flip them. Potatoes absorb a lot of seasoning so do not be shy with your salt!
What to Serve with Fried Potatoes and Onions
These are one of those incredibly versatile side dishes that honestly go with just about everything. Here are some of my favorites:
- Scrambled eggs and crispy bacon for a hearty weekend breakfast spread
- Pan Fried Pork Chops or Crock Pot Pork Chops for a cozy weeknight dinner
- Smothered Chicken with gravy — the potatoes soak up that gravy and it is absolutely incredible
- Baked Meatloaf for the ultimate comfort food dinner plate
- Steamed broccoli, green beans, or roasted carrots to round out the meal with some vegetables
Fried Potatoes and Onions
Ingredients
Method
- Wash and scrub potatoes well. Slice into ¼-inch thick rounds, keeping them as uniform as possible for even cooking.
- Bring a large pot of salted water to a boil. Add sliced potatoes and parboil for 5-6 minutes until just slightly tender but not fully cooked through. Drain well and pat dry with paper towels.
- Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons of the butter and the olive oil. Let the butter melt completely.
- Add sliced onions and cook, stirring occasionally, for 3-4 minutes until softened and lightly golden.
- Add the drained potato slices in as close to a single layer as possible over the onions. Season with garlic powder, onion powder, paprika, 1 teaspoon salt, and ½ teaspoon black pepper.
- Do not stir! Let the potatoes cook undisturbed for 4-5 minutes to develop a golden crust on the bottom.
- Add the remaining 1 tablespoon of butter, then flip the potatoes gently. Season again lightly with a pinch more salt and pepper.
- Continue cooking for another 5-6 minutes, flipping gently once or twice more, until potatoes are golden brown and crispy on the outside and completely tender on the inside.
- Taste and adjust seasoning as needed. Remove from heat, garnish with fresh parsley if desired, and serve immediately.
