Here’s a simple, classic, and absolutely delicious recipe for Fried Potatoes and Onions — crispy on the outside, tender on the inside, and loaded with savory flavor. Perfect as a side dish for breakfast, lunch, or dinner.
🥔 Fried Potatoes and Onions
🕒 Total Time: 30–35 minutes
🍽️ Serves: 4
📝 Ingredients:
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4 medium russet potatoes (or Yukon Gold), peeled and diced
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1 medium yellow onion, sliced or diced
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3 tbsp vegetable oil or bacon fat
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1 tbsp butter (optional, for richness)
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Salt and pepper, to taste
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1/2 tsp paprika (optional, for color and flavor)
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Optional: garlic powder, fresh herbs (parsley, thyme), or chopped green onions
🔪 Instructions:
1. Prep the Potatoes:
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Dice potatoes into 1/2-inch cubes or thin slices.
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(Optional but recommended): Rinse potatoes in cold water, then drain and pat dry thoroughly — this removes starch and helps them crisp.
2. Cook the Potatoes:
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Heat oil in a large skillet (cast iron is best) over medium-high heat.
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Add potatoes in an even layer. Don’t stir too much at first — let them brown.
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Season with salt, pepper, and paprika.
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Cook for 10–12 minutes, flipping every few minutes to get golden brown edges.
3. Add the Onions:
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Add sliced onions and butter to the pan.
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Cook for another 10–15 minutes, stirring occasionally, until onions are caramelized and potatoes are fork-tender and crispy on the outside.
4. Finish & Serve:
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Taste and adjust seasoning.
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Garnish with fresh herbs or green onions if desired.
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Serve hot — great with eggs, steak, sausage, or on their own!
🔄 Variations:
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Add garlic: Toss in minced garlic during the last 2–3 minutes of cooking.
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Add bell peppers: For a classic diner-style potato hash, throw in diced green or red peppers.
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Make it spicy: Add crushed red pepper flakes or a dash of hot sauce.