Fried Potatoes and Onions

Ingredients:

Russet potatoes (3 large, peeled and sliced ¼-inch thick): The high starch content is what gives you crispy edges. Yukon gold or red potatoes work but won’t get quite as crispy, they have less starch and more moisture.

Onion (1 large, thinly sliced): Yellow onion. It sweetens as it cooks down and adds flavor without overpowering the potatoes.

Vegetable oil (¼ cup): You need enough to coat the bottom of the pan properly. Too little and the potatoes steam instead of fry. Canola or avocado oil both work.

Garlic powder (¼ tsp): You can use fresh minced garlic instead, add it when you flip the potatoes so it doesn’t burn.

Salt and black pepper: Season after you flip, not before, so the salt doesn’t draw moisture out while the first side is browning.

Step 1: Place the sliced potatoes in a bowl of cold water for 5 minutes to remove excess starch. Drain and pat completely dry with paper towels or a clean kitchen towel. Wet potatoes won’t crisp, this step matters.

Step 2: Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

Step 3: Add potato slices in a single layer. You will likely need to cook in batches. Don’t crowd them or they’ll steam instead of fry.

Step 4: Cook 5 to 7 minutes without moving them until the bottom is golden brown. Flip, then add the sliced onions to the skillet.

Step 5: Sprinkle with salt, pepper, and garlic powder. Continue cooking, stirring occasionally, for another 10 to 12 minutes until the potatoes are crispy and the onions are caramelized.

Step 6: If you cooked in batches, return everything to the skillet together for a final 2 to 3 minutes to reheat and crisp. Transfer to a serving dish and top with fresh parsley if desired.

Can I Change Up the Ingredients?

Cheese is the most popular addition! Sprinkle shredded cheddar over the potatoes in the last minute of cooking and let it melt right in the pan. Two of my kids won’t eat these without it now!

Bell peppers are a great add-in if you want to turn this into more of a hash. Add them when you add the onions so they have time to soften. Red, green, and yellow all work.

Paprika or smoked paprika adds a nice warmth without heat. Cayenne if you want actual spice.

Fresh thyme or rosemary can go in about halfway through cooking. Add them too early and they burn.

For the potatoes, Yukon gold or red potatoes can replace russet but expect a softer, less crispy result. For the oil, canola or avocado oil both work fine in place of vegetable oil.

Questions About Fried Potatoes and Onions

Should you boil potatoes before frying? 

Not for this recipe. The cold water soak removes enough starch to get crispy edges without the extra step. Boiling first gives you fluffier interiors but more work — pan-frying from raw is faster and still delivers a crispy outside.

How do I prevent the potatoes from sticking to the pan? 

Make sure the oil is hot before you add the potatoes — it should shimmer, not just coat the pan. And don’t move them for the first 5 to 7 minutes. Letting them sit undisturbed is what builds the crust that releases cleanly.

How do I make the potatoes extra crispy?

 Three things: dry them thoroughly after the cold water soak, don’t overcrowd the pan, and do the final 2 to 3 minutes with everything back in the skillet together at the end.

Can I make these in a cast iron skillet? 

Yes, and it’s actually better. Cast iron holds heat more evenly and gives you crispier edges. Just preheat it a little longer before adding the oil.