Fried Potatoes and Onions
Fried Potatoes and Onions are a super simple dish that’s popular with young and old alike.
Pan fried potatoes and onions are a year-round favorite that makes a tasty side dish or flavorsome breakfast served with fried eggs.
Fried Potatoes and Onions are a simple dish that my family has enjoyed for years. This easy recipe uses basic ingredients to create a scrumptious savory flavor. My step-by-step recipe will ensure that even less experienced cooks will have success.
Potatoes are an essential ingredient that I always keep on hand. My Oven Baked Italian Sausage, Roasted Potatoes and Broccoli, and this dish is a favorite in our home. There’s nothing like the comforting taste of potatoes to make you feel good and be assured that all will be well.
Why you’ll love this recipe
- Flavorful: The combination of buttery, earthy potatoes and sweet onions creates a rich and satisfying taste that’s irresistible.
- Versatile: This is a dish that pairs well with a wide range of foods. Whether served as a dinner side or as a hearty breakfast, everyone will enjoy this popular comfort food.
- Budget-Friendly: Simple ingredients and easy preparation make this dish an affordable and tasty choice.
- Perfect for Sharing: Make a large platter of these potatoes fried with onions for family gatherings or potlucks. It’s such a crowd-pleaser!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Potatoes: Any kind of potatoes work. Russet potatoes and other all-rounder varieties are ideal for this recipe. Avoid potatoes grown specifically for mashing. Every area grows different varieties. Refer to the labels at the grocery store for guidance.
- Onion: Use white or yellow onions (which are also known as brown onions in some areas of the world).
- Olive oil: Regular olive is preferred; however, you can use light-flavored olive oil if that’s what you have.
- Butter: Salted butter is the best option. If you only have unsalted, add an extra pinch of salt to compensate.
- Seasonings: You’ll need salt, ground black pepper, plus smoked paprika, which is easily available at the grocery store.
See recipe card for quantities.
Instructions
Wash, peel, and cut potatoes into ½ inch pieces. Slice the onion and set aside.
Heat oil and butter in a skillet over medium heat. Add potatoes, and spread in a single layer.
Stir and flip potatoes after 5 minutes. Continue frying, stirring every 5 minutes until tender.
Add onions, salt, and pepper after 10 minutes.
Stir in paprika when potatoes are nearly done.
Marcellina’s Hint: Dry the potatoes with a paper towel. Use a large skillet so that the potatoes aren’t crowded. Then, avoid stirring for the first 5 minutes to allow the potatoes to form a crust.
Substitutions
- Olive oil – instead of olive oil, you can use your favorite vegetable oil.
- Butter – use bacon fat or lard instead of butter.
- Smoked Paprika – replace smoked paprika with a ¼ teaspoon of red pepper flakes or a pinch of cayenne pepper.
Variations
- Garlicky – add 2 chopped garlic cloves (or a half teaspoon garlic powder) together with the onion.
- Herby – Finish the dish with a burst of fresh flavor by stirring in one teaspoon of chopped fresh thyme or oregano or half a teaspoon of fresh rosemary.
- Cheesy – just before serving, toss through two tablespoons of finely grated Parmigiano Reggiano cheese (Parmesan cheese).
Equipment
For this recipe, you’ll need a large skillet or frying pan. It’s important that the potatoes aren’t crowded in the pan or they’ll steam instead of fry.
Storage
This dish is best enjoyed immediately after cooking while still hot. Although leftovers can be stored in a sealed container in the refrigerator, the flavor is optimal when served fresh.
Top tip
- Russet potatoes and other starchy varieties are popular choices. However, any all-purpose potato will also work well.
- Cut potatoes into even-sized pieces for consistent cooking times. Then, pat the potatoes dry with a paper towel to help achieve a crispier exterior.
- Heat the oil over medium heat before adding the potatoes. The oil should be hot enough to sizzle as the potatoes tumble in but not smoking hot. Adjust the heat if the potatoes color too quickly.
- Remember to use a skillet that’s large enough so the potatoes aren’t crowded. Cramming the potatoes in the skillet will cause them to steam instead of frying and browning.
- Cooking potatoes and onions over medium heat allows them to cook through without burning. Resist the urge to stir constantly, as this can prevent browning.
- Towards the end of the cooking, taste the potatoes for seasoning and adjust accordingly. Potatoes can take quite a bit of salt and pepper to bring out the natural flavors.
FAQ
No need to boil potatoes before frying them for this recipe. Cutting the potatoes into ½-inch cubes ensures they cook through completely without requiring a pre-boil. This method saves time and effort while producing delicious results.
To prevent burning potatoes and onions, it’s important to use medium heat. Add the potatoes to the skillet first, keeping a careful eye on them and adjusting the heat if they are coloring too quickly. Adding the onions halfway through the cooking time will ensure they don’t burn.
This recipe doesn’t make french fries, so the potatoes are not meant to be super crispy. However, a few important points will help get crispy bits on the potatoes.Â
Be sure to keep the potatoes in a single layer. Overcrowding in the pan can often cause soggy fried potatoes because they steam instead of fry. Choosing the wrong type of potato can also cause potatoes not to get crispy.Â
Serving Suggestions
Fried Potatoes and Onions is a tasty side dish for delicious meat and fish dishes like Oven Baked Swordfish. Or serve together with Roasted Brussels Sprouts and Carrots and quick Roasted Zucchini.
The hearty flavor also teams perfectly with Frittata with Ham and Cheese or my Egg White Frittata.
Related
Roasted Garlic and Rosemary Potatoes
Green Beans and Potatoes
Mashed Potatoes with Red Skin
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Fried Potatoes and Onions Recipe
Ingredients
- ¼ cup olive oil
- 2 tablespoons (30 grams) salted butter
- 2 pounds (900 grams) potatoes See Note 1
- 1 large onion
- 1 teaspoon salt See Note 6
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika
Instructions
- Wash, peel and cut potatoes into ½ inch pieces. Peel and slice the onion, set aside.
- Heat the oil and butter in a skillet over medium heat.
- Add potatoes to skillet and spread out into a single layer as much as possible.
- Fry for 20 to 25 minutes over medium heat. Don’t stir the potatoes for the first 5 minutes allowing them to form a crust. Then after 5 minutes stir, flipping them over.
- Continue frying, stirring only every 5 minutes, no more often than that.
- After 10 minutes of frying, add the sliced onion, salt and pepper. Stir through and continue cooking, allowing the onion to soften and become sweet and golden.
- When the potatoes are nearly finished, stir in the paprika.
- Serve hot.
Notes
- Russet or other starchy potatoes are best for this recipe, but any all-purpose potato will work.
- Cut potatoes into even pieces and pat them dry with a paper towel.
- Use a large skillet and heat the oil over medium heat.
- Add potatoes to the hot oil in a single layer. Don’t crowd the pan.
- Cook potatoes over medium heat, avoiding constant stirring. This helps them brown.
- At the end, taste the potatoes and add salt and pepper as needed. Potatoes need a decent amount of seasoning.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
i have made fried potatoes all my life but i tried this recipe today and what a difference they were the best ,and i will be making them like this from now on .the only difference i did was use veg oil instead of olive oil i do use olive oil or many things but prefer veg oil for potatoes
Thank you, Judith! I’m so thrilled that you loved my recipe!