Introduction

Fried potatoes and onions are a simple, satisfying dish that brings out the natural sweetness of onions and the comforting texture of potatoes. Perfect as a side or a cozy breakfast addition, this recipe is easy to master and full of flavor.

A white plate holds a stack of about nine golden-brown fried potato slices with crispy edges, some showing a light char and sprinkled with small green chopped herbs. The potato slices vary in size and thickness, layered loosely on the plate, with one slice near the bottom dipped into a bright red ketchup sauce pooled on the right side. A silver fork rests on the plate near the ketchup, its tines touching one of the potato slices. The background is a white marbled surface with a few scattered green herb bits. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup vegetable oil (can substitute canola oil, extra virgin olive oil, or avocado oil)
1 large sweet yellow onion, sliced thin (about 1 ½ cups)
1 ½ lbs russet potatoes
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
½ teaspoon garlic powder
1 tablespoon fresh chopped chives (optional garnish)

Instructions

Step 1: Heat the oil in a 10-12 inch nonstick skillet over medium-high heat.
Step 2: When the oil is hot, carefully add the sliced onions and potatoes. Sprinkle with kosher salt, black pepper, and garlic powder.
Step 3: Use a spatula to frequently flip the potatoes and onions, ensuring they brown evenly without burning. This should take about 15-20 minutes. Adjust the heat as necessary to control the cooking temperature.
Step 4: Check the potatoes for doneness by piercing them with a fork; they should be fork-tender.
Step 5: Remove the skillet from heat, garnish with fresh chopped chives if using, and serve immediately while hot.

Tips & Variations

For extra crispiness, soak the potato slices in cold water for 30 minutes before cooking, then pat dry thoroughly.
Try adding smoked paprika or cayenne pepper for a smoky or spicy twist.
Swap sweet yellow onions for red or white onions for a different flavor profile.

Storage

Store leftover fried potatoes and onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to restore crispness or in the microwave if short on time.

How to Serve

A white bowl filled with many slices of fried potatoes, each slice golden brown with crispy edges and some dark spots from cooking, layered unevenly and topped with small green chive pieces and thin golden onion slices. A silver spoon rests inside the bowl on the left side. Near the bowl, there is a small round white plate with a thin brown rim holding four dark metal forks, and above the bowl are white salt and pepper shakers. The surface under everything has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, russet potatoes work best due to their starchy texture, but Yukon Gold or red potatoes can be used for a creamier texture.

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

Make sure the oil is hot before adding the potatoes and onions, and use a nonstick skillet. Also, avoid overcrowding the pan to allow for even cooking and browning.

Fried Potatoes and Onions Recipe

Print Recipe

★★★★★

4.4 from 120 reviews

Classic fried potatoes and onions recipe featuring crispy russet potatoes and sweet yellow onions sautéed in vegetable oil with seasonings, perfect as a comforting side dish.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Ingredients

¼ cup vegetable oil (can substitute with canola oil, extra virgin olive oil, or avocado oil)
1 large sweet yellow onion, sliced thin (about 1 ½ cups)
1 ½ lbs russet potatoes, sliced
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
½ teaspoon garlic powder
1 tablespoon fresh chopped chives (optional garnish)

Instructions

Heat the oil: Add the vegetable oil to a 10-12 inch nonstick skillet and place it over medium-high heat until the oil is hot and shimmering.
Add onions and potatoes: Carefully place the thinly sliced onions and sliced russet potatoes into the heated skillet. Immediately sprinkle with kosher salt, fresh cracked black pepper, and garlic powder to season evenly.
Cook and flip: Using a spatula, frequently flip and stir the potatoes and onions to promote even browning while preventing burning. Continue cooking this way for about 15-20 minutes, adjusting the stovetop heat as needed to maintain a medium-high temperature.
Check tenderness: Test the potatoes’ doneness by piercing with a fork to ensure they are fork-tender and cooked through.
Finish and garnish: Once cooked, remove the skillet from the heat and transfer the potatoes and onions to a serving plate. Garnish with freshly chopped chives if desired and serve hot.

Notes

Use a nonstick skillet to prevent sticking and promote even cooking.
Adjust cooking time slightly depending on thickness of potato slices.
To make this dish vegan, ensure the oil used is plant-based (all listed options are vegan).
Chives add a fresh flavor but are optional.
Keep a close eye on heat to prevent burning.

Keywords: fried potatoes, sautéed onions, russet potatoes, easy side dish, crispy potatoes, onion recipe