Fried Potatoes and Onions is one of the most beloved comfort food recipes. This simple potato side dish is golden, crispy on the outside, tender on the inside, and packed with flavor. Whether you serve it for breakfast with eggs, as a quick lunch, or as a hearty dinner side with roasted chicken or meatloaf, this recipe will become a family favorite.
Why This Recipe Works
The secret to the best pan fried potatoes and onions is a two-step method: first parboiling the potatoes, then pan-frying them in a cast iron skillet until perfectly crisp. This ensures a fluffy inside and a crunchy, golden-brown crust that tastes incredible with caramelized onions.
Ingredients for Fried Potatoes and Onions
4 large russet or Yukon Gold potatoes (about 2 lbs), peeled and cut into ½-inch cubes or slices
1 large yellow onion, thinly sliced
3 to 4 tablespoons vegetable oil, canola oil, or avocado oil
2 tablespoons butter (optional for extra flavor)
1 teaspoon paprika (smoked or sweet)
½ teaspoon garlic powder
Salt and freshly ground black pepper to taste
Optional: 1 sliced bell pepper, a pinch of cayenne pepper, fresh chopped parsley for garnish
Step-by-Step Instructions
Step 1: Parboil the Potatoes
Place the cubed potatoes in a pot and cover with cold salted water. Bring to a boil and cook for 5 minutes. The potatoes should be slightly tender outside but firm inside. Drain and let them steam dry in a colander for a few minutes. Dry potatoes are the key to crispy results.
Step 2: Cook the Onions
Heat 1 tablespoon of oil in a large cast iron skillet over medium heat. Add sliced onions and optional bell pepper. Cook for 5 to 7 minutes until softened and lightly caramelized. Remove from the skillet and set aside.
Step 3: Fry the Potatoes
Add the remaining oil and butter to the same skillet and increase heat to medium-high. Place the parboiled potatoes in a single layer. Cook undisturbed for 4 to 5 minutes until golden brown. Flip and continue cooking for 15 to 20 minutes total, until all sides are crispy and browned.
Step 4: Combine and Season
Return the onions to the skillet with the potatoes. Add paprika, garlic powder, salt, and pepper. Toss everything together and cook for 2 more minutes to blend the flavors.
Step 5: Serve Hot
Taste and adjust the seasoning. Garnish with fresh parsley if desired. Serve immediately while hot and crispy.
Tips for Perfect Pan Fried Potatoes and Onions
- Dryness is essential. Steam-dry the potatoes after boiling to prevent sogginess.
- Do not overcrowd the pan. Fry in batches if necessary to achieve the best crispiness.
- Choose the right potato. Russets give a crunchy exterior, while Yukon Golds provide a creamy texture.
- Use patience when frying. Allow a crust to form before flipping.
- Cook in a cast iron skillet for even heat distribution and the crispiest results.
- For extra flavor, try frying with bacon fat instead of oil.
Serving Ideas
Crispy fried potatoes and onions make an easy potato side dish for breakfast, lunch, or dinner. Pair them with scrambled eggs, grilled steak, roast chicken, or enjoy them on their own with a dipping sauce.
Final Thoughts
This fried potatoes and onions recipe is simple, budget-friendly, and versatile. With the perfect balance of crispy texture and savory caramelized onions, it’s a classic comfort food dish you will want to cook again and again.