Best Ever Fried Potatoes and Onions

Large cast iron pan filled with crispy cooked slices of Idaho potatoes and onion seasoned with garlic powder, salt, and black pepper and garnished with fresh parsley.

4.88 from 185 votes

Best Ever Fried Potatoes and Onions

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!

Prep Time15

Cook Time25

Total Time40

Servings: servings

Calories: 268kcal

Chef: Jessica Randhawa

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.

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

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