Fried Potatoes And Onions Recipe

Active Time:

25 mins

Total Time:

30 mins

Servings:

4 to 6

Every Southerner has their own recipe for fried potatoes and onions. It's one passed from cook to cook, learned by watching, not written technique. After all, fried potatoes and onions aren't just a side dish—they're a piece of Southern culinary history, with each family's recipe reflecting their unique combination of seasonings and technique.

We love our fried potatoes to be creamy on the inside with a beautiful browned crust on the outside that snaps when you take a bite. That takes a little time and patience, so don't be tempted to speed things up by pouring water in the pan. If you do that, the result will be tender potatoes, yes, but they're steamed and will lack the incredible flavor that a good pan fry can produce.

Ingredients for Fried Potatoes and Onions

Potatoes and onions are coated with butter, oil, and seasonings for a crispy-tender potato side dish you'll want to make on repeat. To make fried potatoes and onions, you'll need:

Vegetable oil: Helps achieve potatoes with a crispy texture. Feel free to substitute with other high smoke point oils as desired.
Salted butter: Adds flavor and richness.
Russet potatoes: Russets are a starchy potato that fry up nicely, with tender interiors and crisp exteriors. You can also use Yukon Gold or red potatoes, if needed.
Black pepper and kosher salt: Enhances the flavor of the dish.
Garlic powder: Adds a savory, aromatic quality to the potatoes and onions.
Yellow onion: Adds sweetness, depth, and an oniony flavor that pairs well with the potatoes.

Southern Living Fried Potatoes and Onions ingredients — Caitlin Bensel; Food Stylist: Torie Cox

How To Make Fried Potatoes and Onions

Made on the stovetop in under 30 minutes, these fried potatoes and onions are so easy to put together, you'll be making them for breakfast, lunch, and dinner. Full instructions are below, but here's a brief recap before you get started:

Step 1. Heat oil and butter: Heat oil and butter in a large skillet over medium-high heat. Add potatoes and toss to coat.
Step 2. Add remaining ingredients: Cover and cook for 5 minutes. Add remaining ingredients and toss to combine.
Step 3. Cook until tender: Cook 15 to 20 minutes, uncovered, flipping potatoes every 5 minutes until tender and browned.

Fried Potatoes and Onions Variations

For a colorful and flavorful result, consider these additions:

Veggies: Add sliced bell peppers or mushrooms for additional texture, color, and flavor.
Fresh herbs: Finish the dish with a sprinkling of fresh parsley, chives, or thyme.
Cheese: Melt in shredded Cheddar or Monterey Jack toward the end of cooking, or finish the dish with grated Parmesan.
Sausage or bacon: Add sausage or bacon into the mix for a savory, salty addition.
Heat: Serve with a sprinkling of chili flakes, hot sauce, or Sriracha for a spicy kick.
Greens: Add fresh spinach or kale toward the end of cooking for a nutrient-rich addition.
Eggs: Top with a fried egg for the ultimate breakfast.

Our Tips for the Crispiest Fried Potatoes

For the crispiest fried potatoes and onions, keep these tips in mind:

The right potato: Opt for a starchy potato like Russet potatoes for the ideal texture after frying.
Dry completely: If you cut your potatoes ahead, they'll need to be placed into cold water with a splash of vinegar or lemon juice to prevent browning. Before using, making sure to drain and dry the potatoes completely. Excess moisture could prevent them from crisping up properly.
Avoid overcrowding: Too many potatoes in a small pan could cause them to steam instead of fry.
Don't skimp on the oil: Oil is key to helping the potatoes brown and crisp up on the exterior.
Be patient: Achieving that perfectly crisp texture takes time. Be patient, and cook until the potatoes are golden brown and crisp before serving.

What To Serve With Fried Potatoes and Onions

Serve fried potatoes and onions with eggs, toast, and all your classic breakfast favorites. You can also serve them for lunch or dinner as a side to roasted or grilled meats, soups, stews, hamburgers, sandwiches, beans, and more. Pair with a side salad or other preferred veggie sides for a complete meal.

How To Store and Reheat Leftover Fried Potatoes and Onions

Store leftover fried potatoes and onions in an airtight container in the refrigerator for up to four days. When ready to serve, reheat in the oven, a skillet, or an air fryer until hot throughout to revive that oh-so-crispy texture.

More Versatile Potato Side Dishes You'll Love

You can never have too many options when it comes to crowd-pleasing potato side dish recipes:

Editorial contributions by Katie Rosenhouse.

Ingredients

1/4 cup vegetable oil
3 Tbsp. salted butter
2 lb. russet potatoes, peeled and diced into 3/4 in. pieces
1 tsp. ground black pepper
2 tsp. kosher salt
1 tsp. garlic powder
1 large yellow onion, chopped (about 2 cups)

Directions

Start cooking potatoes:

Heat oil and butter in a large, high-sided stainless steel or cast iron skillet over medium-high. Add potatoes and toss until coated.

Caitlin Bensel; Food Stylist: Torie Cox
Add onions:

Cover and cook, undisturbed, for 5 minutes. Add onions and salt, pepper, and garlic powder; toss until combined.

Caitlin Bensel; Food Stylist: Torie Cox
Continue cooking:

Cook 15-20 minutes longer, uncovered, flipping potatoes every 5 minutes, until potatoes are tender on the inside and are browned on the outside.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

Should you boil potatoes before frying?

In this recipe, there's no need to boil the potatoes before pan frying. They'll cook up tender on the inside and crisp on the outside in just 30 minutes.
Should you soak potatoes before frying?

There's no need to soak the potatoes for this recipe. If you do soak them in cold water (with a splash of vinegar or lemon juice) to prevent browning as you cut, make sure to drain and dry them completely before cooking to make sure they crisp up properly.
What's the best oil for frying potatoes?

Vegetable oil, canola oil, and peanut oil all have high smoke points and neutral flavors—a great choice for frying applications.