Fried Potatoes and Onions

Learn how to make perfectly crispy fried potatoes and onions with a golden-brown crust and tender, fluffy centers using a simple, science-backed skillet technique.

Why This Recipe Works:

• Par-boiling gelatinizes the outer starches, creating a rough surface that crisps up like a dream.
• Cast iron provides high thermal mass, maintaining a steady heat that prevents the potatoes from steaming.
• Adding the onions halfway through prevents them from burning before the potatoes are fully browned.

My first attempt at frying spuds in my cramped college apartment ended with a smoke detector screaming at my face while the centers remained rock-hard. I was using a paper-thin aluminum pan that scorched everything it touched because it hot-spotted instantly.

It was a total disaster.

Bear with me here, and think about this in terms of physics: potatoes are packed with water and starch. When you throw raw slices directly into hot oil, the exterior starches gelatinize and burn before the heat can penetrate the dense core. If you try to cover the pan to trap steam, you end up with a soggy, broken mush instead of those coveted crispy edges.

The solution is hands down a quick par-boil. This simple step creates a starch-rich surface that crisps up beautifully.

Trust me on this one, it makes all the difference. If you want a hands-off version, try our Air Fryer Roasted Potatoes. Otherwise, grab your knife and let's get sizzling.

Fried Potatoes and Onions

• Publisher Storied Skillet
• Cuisine American
• Category Side Dish, Breakfast
• Prep Time 10 mins
• Cook Time 20 mins
• Servings 4
• Calories 210 calories
• Rating 4.8 5516
• Tags fried potatoes, skillet potatoes, breakfast potatoes, crispy potatoes

Ingredients

• 4 large Russet potatoes, peeled and sliced into 1/4-inch rounds
• 1 large yellow onion, sliced into thin half-moons
• 3 tbsp unsalted butter
• 2 tbsp neutral vegetable oil
• 1.5 tsp Diamond Crystal kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• 2 tbsp fresh parsley, chopped

Directions

1. Place the sliced potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for exactly 5 minutes until slightly tender but not falling apart.
2. Drain the potatoes thoroughly in a colander. Let them sit for 3 minutes to allow excess moisture to evaporate from the surface.
3. Heat the oil and 2 tablespoons of butter in a large cast iron skillet over medium-high heat until the butter is melted and foaming.
4. Add the potatoes in a relatively flat layer. Let them cook undisturbed for 5 minutes to develop a deep, golden-brown crust.
5. Carefully flip the potatoes using a wide metal spatula, scraping the bottom of the skillet to keep the crispy bits intact.
6. Add the sliced onions, garlic powder, Diamond Crystal kosher salt, and black pepper, then toss gently to combine.
7. Reduce the heat to medium and cook for another 8 to 10 minutes, flipping occasionally, until the onions are caramelized and the potatoes are tender.
8. Stir in the remaining tablespoon of butter for a glossy finish, garnish with fresh parsley, and serve immediately.
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Notes

• We highly recommend using Diamond Crystal kosher salt; if you only have standard table salt, cut the measurement in half (use 3/4 tsp instead of 1.5 tsp) to avoid over-salting.
• Russet potatoes are ideal here because their high starch content undergoes rapid starch gelatinization during the par-boil, which is the secret to getting that shatteringly crisp exterior.
• Do not add the onions at the very beginning of the cook. Onions contain high amounts of natural sugars that will burn and turn bitter long before the potatoes have finished browning.
• Leftovers stored in the fridge will lose their crispiness as the starches undergo retrogradation, but they can be easily revived in a hot skillet with a splash of oil.

Serving Suggestions

These crispy spuds are incredibly versatile and pair beautifully with almost any breakfast or dinner spread. Here are a few of our favorite ways to serve them:

• Alongside sunny-side-up eggs so the rich yolk can run over the crispy edges.
• As a hearty side to our Butter Steak Bites with Garlic Herb Potatoes for an ultimate steakhouse dinner experience.
• Tossed into a breakfast hash similar to our Sweets 'n' Beets Hash for a colorful morning bowl.
• Served next to a pile of crispy bacon or breakfast sausage links.
• Alongside our One-Pan Creamy Meat and Potato Skillet for a double dose of comfort food.

Storage and Reheating

Let's be completely honest: fried potatoes are absolute perfection straight out of the skillet, but they do get a bit sad and soggy after a night in the fridge. If you have leftovers, store them in an airtight container for up to four days.

Never microwave them.

Microwaving traps steam inside the potato's starch structure, turning your beautiful crispy spuds into a mushy, rubbery mess. It is a tragedy that is easily avoided.

Instead, heat a splash of neutral oil in your cast iron skillet over medium heat. Toss the cold potatoes in and let them sizzle for about five minutes, flipping occasionally, until they are heated through and the edges regain their crunch.

Ingredient Substitutes

If you don't have everything on hand, don't sweat it. Here are the easiest swaps you can make without ruining the dish:

1. Potatoes: If you don't have Russets, Yukon Golds work beautifully as a waxier alternative, though they won't get quite as fluffy on the inside.
2. Butter: For a dairy-free or vegan option, swap the butter for an equal amount of olive oil or vegan butter.
3. Onions: Red onions or shallots can be used instead of yellow onions, offering a slightly sweeter, milder flavor profile.
4. Oil: Any high-smoke-point oil like avocado, canola, or grapeseed oil will work perfectly in place of vegetable oil.

There is something deeply comforting about a skillet of hot, sizzling potatoes on a quiet morning. I hope this recipe saves you from the burnt-pan disasters of my past and brings a little warmth to your kitchen table.