Go Back
–+ servings

Fried Potatoes and Onions

No ratings yet
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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 312
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes scrubbed and sliced into ¼-inch rounds
  • 1 large yellow onion halved and thinly sliced
  • 3 tablespoons salted butter divided
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika or smoked paprika
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 2 tablespoons fresh parsley chopped (optional, for garnish)

Method
 

  1. Wash and scrub potatoes well. Slice into ¼-inch thick rounds, keeping them as uniform as possible for even cooking.
  2. 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.
  3. 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.
  4. Add sliced onions and cook, stirring occasionally, for 3-4 minutes until softened and lightly golden.
  5. 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.
  6. Do not stir! Let the potatoes cook undisturbed for 4-5 minutes to develop a golden crust on the bottom.
  7. Add the remaining 1 tablespoon of butter, then flip the potatoes gently. Season again lightly with a pinch more salt and pepper.
  8. 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.
  9. Taste and adjust seasoning as needed. Remove from heat, garnish with fresh parsley if desired, and serve immediately.

Nutrition

Calories: 312kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 23mgSodium: 648mgPotassium: 1012mgFiber: 5gSugar: 3gVitamin A: 420IUVitamin C: 28mgCalcium: 38mgIron: 2mg

Notes

For the crispiest results, make sure to pat the parboiled potatoes as dry as possible before they go into the skillet. Moisture is the enemy of a good crust!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a small amount of oil or butter to bring back the crispiness. Avoid the microwave as it will make them soft.
Yukon Gold potatoes naturally contain potassium, vitamin C, and fiber, making this a wholesome and nutritious side dish that you can feel good about serving your family alongside a balanced meal.

Tried this recipe?

Let us know how it was!