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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.
Table of Contents
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
- 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.
Best Ever Fried Potatoes and Onions Recipe
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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As an old English man, fried potatoes and roasted potatoes are some of my favorites. Your recipe works very well TY
Thanks for the rating and feedback, Roy 😀
Great recipe but if they are so good why do you need ketchup? Do you add ketchup to your Wagyu beef? Just asking.
Because I like having sauce on just about everything 🙂
In fact, my refrigerator door is packed with sauce… On our first date, I told my husband I love condiments on everything – it’s just how I was raised.
Ah yes, wagyu beef and potatoes are exactly the same things. EYEROLL. Everyone puts ketchup on fried potatoes in the South
I make mine the same way but I cook at high heat in canola oil. I put a lid on fry pan right away and they crisp very quickly. I then put in a cup of water and turn the heat to medium high and let the potatoes soften about 15 minutes. Then take off the lid and let the water evaporate. They are really crispy.
We love fried potatoes & onions!!! And yes, patience is key! I fry mine in butter. I like golden brown slices, so I will fry a full pan, take those out, fry another full pan, then add all potatoes & onions & cook until onions are done. I used red onions for the first time, & like it better than white onion. 😉😋
My Mom would make these for me for Sunday breakfast, and I’ve carried on the tradition for my kids. However, you left out two ESSENTIAL ingredients: bacon fat and Lawry’s seasoned salt. Cook up your bacon in the pan, remove to drain but leave the bacon fat to cook the taters and onions in. Try it, you won’t be disappointed!
Thanks for the suggestions, Chef Bland 🙂
I use bacon fat as well. I would recommend not to use Russet potatoes. I had that I needed to use and they cook way much longer. By the way I do not peel my potatoes. Just saying
Add hamburger. That is an Elk camp must.
Thanks for the suggestion Shom 🙂
Sounds like a winner. Will definitely try this reception. Thanks a bunch !
Like so many here I grew up on these potatoes (Southern roots-paternal) and I was delighted to come by this article. I always used whatever potatoes and onions were on hand. Tomorrow I am going to get a Visalia onion-I have the russets. Thank you for a lovely trip “back home”.
Gee, will use your recipe tomorrow morning for breakfast and lunch
Love ed this recipe.
Thanks for the feedback and rating, Noe 😀
I’ve been making a version of this recipe for 40 years. Red onions are also delicious. I precook the potatoes till slightly soft then put them in the fridge till cool to the touch. When I fry them I add garlic powder as well. Also James Crazy Mixed Up Salt. The best part is my homemade cheese sauce.
Thanks for your tips and suggestions, Denise 🙂