These pan-fried potatoes and onions are a great potato side featuring fork-tender, crispy fried potatoes and tasty onions. These potatoes will easily complement any breakfast or dinner.
Serve with roasted chicken, Ranch pork chops, or scrambled eggs for breakfast.
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These super tasty skillet potatoes are deliciously crispy on the outside and melt-in-your-mouth tender on the inside! Skip the extra step of boiling potatoes first, and cook your potatoes with my simple method for perfect pan-fried potatoes and onions.
Crispy Southern fried potatoes are a super easy side with your scrambled eggs, omelets, pancakes, waffles, or french toast for breakfast or a hearty brunch.
They're also wonderful when paired with a roasted or rotisserie chicken, meatloaf, pork roast, or Salisbury steak for dinner.
Fried potatoes and onions make a great breakfast! Be sure to try my Potatoes O'Brien for a special breakfast treat.
🥘 Ingredients
The key to this dish is simplicity. In fact, the name kind of says it all, so you'll only need a few ingredients.
- Potatoes - 2 pounds of potatoes, washed and cubed. My favorite potato for fried potatoes is russet potatoes. Use whatever potato variety that you have on hand.
- Onions - 1 medium-sized yellow onion, grated or finely chopped. Sweet yellow onions or white onions are my top picks for this easy side dish. I grate my onions so that they caramelize right onto the crisped potatoes and add so much flavor.
- Seasoning - ½ teaspoon each. Start with a base amount of salt and pepper, smoked paprika (or paprika), and some garlic powder.
- Oil - ¼ cup of extra virgin olive oil or other cooking oil.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 Fried Potatoes & Onions Instructions
Once your ingredients are gathered, follow these steps to cook the potatoes and onions. You'll need a knife, a cutting board, a large frying pan, and a wooden spoon.
This recipe will yield 6 servings of tasty potatoes & onions.
- Prepare the potatoes and onions. Grate 1 medium-sized onion, then wash and cube 2 pounds of potatoes into pieces that are roughly ½-¾ inch in size. The more uniform the potato pieces are, the more evenly they will cook. Heat your skillet and ¼ cup of oil to medium heat (or enough oil to cover the bottom of your skillet).
- Season and cook. Add the potatoes to the heated skillet once the oil begins to shimmer. Spread the potatoes out into an even, flat layer, season with ½ teaspoon each of salt, pepper, smoked paprika, and garlic powder, then place a tight-fitting lid onto your skillet or frying pan. Cook for 10 minutes.
- Stir. Uncover and stir the potatoes and onions until all sides are crispy and lightly browned, about 5 - 10 minutes. Your potatoes should be fork-tender when done. Remove from heat and serve immediately.
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💭 Angela's Pro Tips & Recipe Notes
- Stir in ideas that you might like to include: minced garlic, diced red or green bell peppers, shallots, green onions, mushrooms, cherry tomatoes, or diced heirloom tomatoes. You might also use fresh herbs, including chopped parsley, sprigs of rosemary, or a bunch of thyme.
- How To Avoid Soggy Fried Potatoes - Be sure to heat your oil before adding the potatoes to the skillet or frying pan. This partially covered method works for cooking the potatoes all the way through, but you need to leave them uncovered for the last half of the cooking time to burn off any excess moisture.
- Pan Frying Potatoes in Oil Vs. Butter - Butter will burn if used with high enough heat to get a good 'fry' on your taters. The oil prevents your potato dish from burning before it hits your plate. If you like the taste of butter, reserve it for adding at the end when the heat can be reduced slightly before serving.
🥡 Storing & Reheating
Any leftovers can be stored in a sealed container in the refrigerator for up to 4-5 days.
Reheating
In a pinch, you can reheat your potatoes & onions in the microwave. However, reheat the leftovers in a skillet on the stovetop for the best results.
❓ Recipe FAQs
Never! It's a completely unnecessary additional step. Use the method here to get perfectly tender fried potatoes and onions every time!
I will advocate russet potatoes as the best potatoes for pan frying. It makes sense, and they make the best french fries, too! However, russet potatoes have a high starch content; if they are not cooked correctly, they can end up soggy.
First, you must ensure the oil is hot before adding the potatoes. The potatoes will absorb the oil and become soggy if it is not hot yet. Secondly, keeping the potatoes in a single layer will help ensure they crisp up. Finally, uncovering the potatoes for the final portion of the cooking time will help to cook off any remaining moisture!
🥔 More Great Potato Side Dishes
- Au Gratin Potatoes - Thinly sliced potatoes are layered in a rich and creamy cheese sauce.
- Fondant Potatoes - Tender, creamy, and flavorful potatoes that are truly impressive.
- Garlic Red Skin Mashed Potatoes - Classic mashed potatoes with a tasty hint of garlic.
- Parmesan Roasted Mashed Potatoes - Mashed potatoes are topped with Parmesan cheese and breadcrumb topping.
- Twice Baked Potatoes - Showstopping baked potatoes loaded with all your favorite flavors.
- Dauphinoise Potatoes - An elegant dish featuring thinly sliced potatoes and a decadent cream-based sauce.
See all of my potato side dish recipes here.
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📖 Recipe Card
Fried Potatoes and Onions
Ingredients
- 2 lbs russet potatoes (washed and cut into ½ inch pieces, cubed)
- 1 medium yellow onion (grated or finely chopped)
- ¼ cup olive oil (extra virgin - more as needed, enough to cover the bottom of your frying pan)
- ½ teaspoon salt (to taste)
- ¼ teaspoon ground black pepper (to taste)
- ½ teaspoon garlic powder (to taste)
- ½ teaspoon smoked paprika (or paprika)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Grate a medium 1 medium yellow onion or white onion and wash and cube 2 lbs russet potatoes. *Peeling the potatoes is optional.
- Heat the ¼ cup olive oil in a large frying pan, skillet, or cast-iron skillet over medium heat.
- Add the grated onions, cubed potatoes, and seasoning (½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon smoked paprika, and ½ teaspoon garlic powder - unless you'd like to use minced garlic, reserve the minced garlic for the uncovered cooking time).
- Stir the ingredients together then spread them in an even layer over the bottom of your pan. Cover with a tight-fitting lid and cook for 10 minutes, or until golden brown.
- After the 10 minutes of cooking while covered, uncover and stir the potatoes and onions (add minced garlic, if using). Leave uncovered to finish for about 5 to 10 minutes, or until your potatoes are fork-tender and have reached your desired level of tenderness.
- Remove from heat when the potatoes are done cooking and serve immediately.
Notes
- Stir in ideas that you might like to include: minced garlic, diced red or green bell peppers, shallots, green onions, mushrooms, cherry tomatoes, or diced heirloom tomatoes. You might also use fresh herbs, including chopped parsley, sprigs of rosemary, or a bunch of thyme.
- How To Avoid Soggy Fried Potatoes - Be sure to heat your oil before adding the potatoes to the skillet or frying pan. This partially covered method works for cooking the potatoes all the way through, but you need that uncovered for the last half of the cooking time to burn off any excess moisture.
- Pan Frying Potatoes in Oil Vs Butter - Butter will burn if used at a high enough heat to really get a good 'fry' on your taters. The oil prevents your potato dish from burning before it hits your plate. If you like the taste of butter, reserve it for adding at the end when the heat can be reduced slightly before serving.
Wendy H. says
Loved this recipe!!! It was so easy to make, and definitely was a winner with family and friends- My daughter has already asked for them for breakfast tomorrow. LOL!! I will definitely be making this again. Thanks!!!
Niyah says
I definitely agree this is an amazing recipe it’s absolutely amazing!!
James says
Thanks Angela, simple recipe but I needed it to see what setting to put the burner on, LOL. Would you recommend soaking the potatoes and drying them out on some paper towels before frying?
Angela @ BakeItWithLove.com says
You certainly can soak or at least rinse the diced potatoes and dry them out before frying. It's not necessary but will remove excess starch and will help your potatoes get wonderfully crisp. Thanks for asking!
TJ says
I’ve made these pan fried potatoes and onions about 6 times now. I’ve never left a review or comment and now I have!! This recipe is fantastic..and so darn simple. The whole family loves this recipe. Thank you!!
Beth says
Yes! These are delicious and I’ve been making them this way since I was a teenager. Yummy.
Scott & Donna says
These fried potatoes were perfect accompaniment for our beef roast dinner, thank you.
Angela @ BakeItWithLove.com says
Super! I love hearing that a recipe was a hit! Thanks for coming back to share. 🙂
Paul says
Best fried potatoes recipe I have tried and believe me I've tried them all.
Angela @ BakeItWithLove.com says
Super! I'm so glad you enjoyed the recipe!!
Jacqueline says
I Grew so many potatoes this year & used this recipe for our Breakfast of fried potatoes, Bacon, & eggs with toast.
Definitely a hit at our house!!!
Anonymous says
These potatoes and onions were perfect for breakfast
Dan Hall says
Really good with my scrambled eggs for breakfast. I am going to try them as a side for steak as well.
Clint says
The best darn recipe to have with eggs PERIOD!!!
Meghan Rose says
I'm ready to cook and SURPRISE!!! I'm outta olive oil. I have vegetable oil and margarine...which do you recommend?
Thanks in advance!
Angela @ BakeItWithLove.com says
I'd opt for the vegetable oil, anything with a high smoke point and neutral flavor. Enjoy!!
Chris says
Made these potatoes tonight. They were fantastic!! Added some cubed country fried steaks to potatoes. Made skillet dinners with gravy and egg on top. Yum!!
Lindsey says
Can you use bacon grease instead of oil? Or would that be gross?
Angela @ BakeItWithLove.com says
Definitely yes to that! I keep bacon grease stored and ready for just this sort of use. Enjoy!
Cathy says
Oops! I accidentally hit 3 stars at the very beginning, meaning to read comments! Making these tonight and I’m sure they’ll be a “5”!
Blonde moment!
Anonymous says
I added parmigiana cheese and I combined my scrambled eggs with some buffalo mild sauce and it was splendid! Winner winner!
Angela @ BakeItWithLove.com says
Awesome! So glad you enjoyed the fried potatoes!
Tanya B says
Made this tonight as a breakfast dinner, to accompany my teen daughter's famous pumpkin waffles and my pre-teen son's famous scrambled eggs - never too young to get these chefs started! These potatoes were absolutely delicious, perfectly crispy without burning or getting mushy. I can totally see how versatile they can be as a side dish to chicken or mixed with other ingredients. Bookmarked for future meals, thank you!
Rodney says
Looks good I love fried taters. About to try this in my cast. Having breakfast for supper.
Jan says
Love this so many ways of using the potatoes, my sons will love this!!!
Debbie says
I need to make these a few hours ahead. My oven will be in use so can I keep them in a warmer until served?
Angela @ BakeItWithLove.com says
Hi Debbie! Would you have time to par-cook them first and finish with a high heat sear before serving? This would be my recommendation for best texture of the potatoes. If held in a warmer the potatoes will continue to cook (slightly) and will lose some of their crispiness. They will, of course, still be tasty 🙂 I hope that helps, please let me know if you have any other questions!
Brad says
The potatoes turned out excellent. Best fried potatoes I have ever made and it was so easy to make. I will be using this recipe from now on.
Ron says
This was so good! Made the recipe exactly, but added a half pound of smoked sausage. Along with a nice little salad, it made a delicious supper. Thanks for sharing!
Mary says
I added some shredded rotisserie chicken and chopped green chilies to the potatoes at the end of cook time and used the mixture to make taquitos..
Or in lieu of the chicken add seasoned beaten eggs and make a potato and egg scramble to use for breakfast burritos