Fried Potatoes with Onions
Golden skillet-fried potatoes with sweet sautéed onions, crisp edges, tender centers, and simple seasoning. A classic side dish for breakfast, brunch, or dinner.
Ingredients
- 2 pounds Yukon gold potatoes or russet/red potatoes, sliced ⅛-inch thick
- 1 large yellow onion thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons oil vegetable, avocado, or olive oil
- 1 ½ teaspoons salt start with 1 teaspoon, adjust at the end
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
- ½ teaspoon paprika optional
- 2 tablespoons chopped fresh parsley or chives optional, for serving
Instructions
- Slice the potatoes. Slice potatoes into ⅛-inch rounds.
- Par-cook (recommended). Bring a pot of salted water to a boil. Add potatoes and cook 5–6 minutes, until slightly tender but not falling apart. Drain well and let steam dry for 2–3 minutes.
- Heat the skillet. Place a large skillet on the stove over medium-high heat. Add butter and oil. Once butter melts and foams, it’s ready.
- Fry the potatoes. Add potatoes in an even layer. Season with salt and pepper. Cook 4–5 minutes without stirring, then stir and cook another 4–5 minutes, letting potatoes sit between stirs to brown.
- Add onions. Add sliced onions once potatoes are partly tender and starting to brown. Stir to combine.
- Finish cooking. Cook 8–10 minutes more, stirring occasionally, until potatoes are tender and golden and onions are soft and lightly browned. Add a tablespoon of oil if the pan looks dry.
- Season and serve. Taste and adjust salt/pepper. Add garlic powder or paprika if using. Top with parsley or chives and serve hot.
Notes
If potatoes brown too quickly before they’re tender, reduce heat and cover the skillet for 3–4 minutes, then uncover to crisp again.
Don’t overcrowd the skillet. Cook in two batches if needed for better browning.
For extra flavor, replace 1 tablespoon oil with bacon grease.
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