These easy Fried Potatoes and Onions come together in less than 25 minutes for an irresistible breakfast or a simple dinnertime side dish. Bursting with flavor, they’re a true family favorite!
Beloved across many cultures, fried potatoes and onions are a classic combination with countless variations. Today, I’m sharing what I can only imagine to be one of the simplest and most uncomplicated, a variation that is almost identical to southern fried potatoes and onions (more on that later).
It’s a dish that reminds me of my dad – though I can’t confirm that he actually made it for us kids as he passed away a few years back, and my childhood memories are somewhat spotty. Regardless of how this recipe entered my life, I’m so glad it did. It’s a fabulous combination of basic ingredients that pairs well with many things.
What is the Secret to Perfect Fried Potatoes and Onions?
Perfect fried potatoes and onions are achieved with patience. The most challenging part of this recipe is not rushing the process. This comes in the form of cooking at too-high heat or stirring the onions and potatoes too often. If the heat is set too high, the potatoes will burn before they are fully cooked on the outside, and flipping them too soon or too often will prevent that nice golden brown crust from forming on the bottom of the potatoes. So, yes, patience here is key, but it’s absolutely worth it.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
You only need just six ingredients to make these pan-fried potatoes and onions – potatoes, onions, oil, garlic powder, salt, and black pepper. The garlic powder is optional, so you can get away with making this dish with just five ingredients.
What type of potato should I use to make fried potatoes and onions?
Most people will make this recipe with Yukon gold or Russet potatoes. Waxy potatoes like Yukon gold, yellow, Idaho, or baby potatoes have a firmer texture. They are less fluffy and typically hold their shape easier when cooked. Starchy potatoes like Russets are the go-to for classic Southern fried potatoes and onions. They yield a crispy, charred exterior and fluffy inside.
How to Make Fried Potatoes and Onions
1. Heat the oil in a large frying pan, cast-iron skillet, or nonstick skillet over medium heat. Once the oil is hot, stir in the sliced potatoes and sliced onions and sprinkle with garlic powder, salt, and black pepper. Mix well to coat in the seasoning.
2. Let the potatoes cook for 5 minutes without disturbing. The “first sear” is the most important so leave them to cook for 5-7 minutes before flipping.
3. Continue to cook for approximately 20 minutes, flipping the potatoes every 5 minutes. Avoid over-mixing or flipping, as this will result in mushy potatoes.
4. You will know your potatoes are done when they are pleasantly charred along the edges and soft on the inside.
5. Season with additional salt and black pepper to taste, or garnish with fresh parsley, if desired.
What to Serve with Fried Potatoes and Onions
My family probably loves these fried potatoes for breakfast more than when I make them as a side dish for dinner. Regardless, they’re super versatile in both cases.
For breakfast, I like to eat them with fried eggs and ketchup. Sometimes, I’ll fry some bacon and drizzle a little hot sauce over the top. They’re super yummy in breakfast burritos and take this sausage gravy to the next level.
They’re one of my favorite dinner side dishes to serve with pork chops, like these pan-seared pork chops or these creamy smothered pork chops, but chicken and beef are great, too.
Storage
Allow the potatoes to cool completely before transferring to an airtight container. Place in the refrigerator for up to 3-5 days. The easiest way to reheat fried potatoes and onions is in a lightly oiled pan or skillet set over medium heat or microwave. Reheating in a preheated 350°F oven will re-crisp the potatoes. Spread the potatoes and onions in a single layer over a large baking sheet for the best results.
Can you freeze leftover fried potatoes and onions?
Yes, however, freezing may alter their texture after thawing and reheating. To freeze, transfer the potatoes and onions in a single layer on a baking sheet lined with parchment paper. Transfer to the freezer and freeze until solid. Once frozen, transfer the frozen potatoes and onions to a large ziplock bag or container – and place them in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Potato Side Dishes
- Garlic Parmesan Roasted Potatoes
- Crockpot Cheesy Potatoes
- Best Ever Funeral Potatoes
- Salt Potatoes
- Garlic Butter Boiled Potatoes
- Perfect Baked Potato Recipe
- Classic Scalloped Potatoes Recipe
- Crispy Hash Browns
If you try making this Southern Fried Potatoes and Onions Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Best Ever Fried Potatoes and Onions
Ingredients
- 2 tablespoon vegetable oil - i.e., canola oil or peanut oil
- 2 pounds Yukon gold or Russet potatoes - peeled and sliced
- 1 large Vidalia onion - sliced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon Ground black pepper
Instructions
- Heat the oil in a large skillet set over medium meat. Once the oil is hot, stir in the sliced potatoes, sliced onion, and seasonings, mixing well to combine.
- Cook for 20-25 minutes, flipping the potatoes every 5 minutes or so to ensure even cooking. Avoid over-mixing or flipping, as this will result in mushy potatoes.
- Once the potatoes are golden and the onions are soft and slightly charred, serve immediately garnished with fresh parsley, if desired.
Jessica’s Notes
- This recipe is both vegan and gluten-free, as written.
- Optional additions: Fresh lemon juice, red pepper flakes, paprika, fresh herbs, green onions, etc.
- Type of Potato: This recipe can be made with either waxy potatoes (Yukon gold) or starchy (Russet) potatoes. Southern fried potatoes and onions are almost always made with peeled Russet potatoes that have been soaked in cold water to help remove some of the starches. Waxy potatoes will have a firmer (more al dente) texture, whereas starchy potatoes will have a crispier outside and fluffier inside.
- Should you soak your potatoes? If you’re using Russet potatoes, I recommend soaking the sliced potatoes in a bowl of cold water, draining, and drying them with paper towels. Soaking and drying will result in crispier outsides.
- Why your potatoes may not get crispy – Typically, this is because there is too much moisture. This could be that the potatoes are too wet (did you rinse them in water and not pat them dry?), the pan is too crowded, the pan isn’t hot enough, or you’re stirring too often.
- Serving ideas: My favorite way to enjoy this recipe is with a couple of fried or poached eggs and ketchup, but they’re also delicious with any main dish protein.
- Storage: Keep leftovers stored in an airtight container for up to 3 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
The best ever! Simple,e and easy,you can go wrong❤️
Thanks Adrianne 🙂
Do I need to peel them beforehand or can I leave the skin on?
They are peeled per the recipe card above 🙂
Do you cover them at first or later in the cooking?
There is no need to cover the pan in this recipe 🙂
Great!!!!!
Will save and make again and again!!!!!
Thanks for the great feedback and rating, Justine 😀
Using this recipe, I use 1 peeled large potato or washed with skin on removing damaged areas and 1 white onion per serving. Use 2 potatoes for a nice large serving. Coconut oil tastes better and offers a better crisp, also with popcorn. I sear the mixture on high heat for a few minutes, careful not to burn. Do not flip. Then reduce heat to medium low, cover and wait 10 min. Flip. Cover and wait 5 min. Flip. Wait 5 min. Repeat until desired crispy texture is reached. I find covering the skillet speeds up cooking time and fully cooks the potatoes so they are sodt on the inside and crunchy on the outside. Optionally add dried sweet red onions after you plate to get that sweet, salty, peppery favor.
You can’t provide that Nutritional Information without including an ingredients list with quantities. The rest of your recipe and cooking method(s) are pretty good.
You must have missed the recipe card section above with the complete ingredient list with quantities 🙂
Wondering if I should use cast iron skillet or non stick
Which ever you are most comfortable with works well for this recipe 🙂
Thank you. I’m sorry I just noticed you said either one in your instructions. Think I will go with cast iron
Maybe boil to cook potatoes then slice and
less time frying them.
Came out great!😊
First time ever making fried potatoes that came out right. Thank you! They were delicious 😋
Great recipe. Thank you !
Cut potatoes 1 inch? That’s an awfully thick potato. Is that correct before I attempt this recipe. Sounds delicious can’t wait to try it. But I’m a novice and need very specific instructions. I absolutely LOVE potatoes and onions…. so I’m very anxious to try this. If I’m successful, my husband will love it too!
Sliced potatoes – about 1/4 inch thick 🙂
How much is a serving size
Approximately one fourth of the entire recipe 🙂
Cut your potatoes 1/4 to 1/2 thick they cook better this way.