Introduction

Fried Potatoes and Onions is a classic comfort food dish that’s simple, budget-friendly, and incredibly satisfying.
Crispy golden potatoes paired with tender, caramelized onions make the perfect side dish for breakfast, lunch, or dinner.
Whether served alongside eggs, meats, or enjoyed on their own, this timeless recipe never goes out of style.

Ingredients

• 4 medium potatoes (Yukon Gold or Russet work well)
• 1 large onion (yellow or sweet, thinly sliced)
• 3 tbsp cooking oil (vegetable, canola, or olive oil)
• 1 tbsp butter (optional, for added flavor)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika (optional, for color and flavor)
• Fresh herbs (parsley or chives, for garnish)

Instructions

1. Prepare the potatoes – Wash, peel (optional), and slice the potatoes into thin rounds or small cubes. Rinse in cold water and pat dry with a towel to remove excess starch for crispier results.
2. Heat the pan – In a large skillet, heat oil (and butter if using) over medium heat.
3. Cook the potatoes – Add the sliced potatoes in an even layer. Cook undisturbed for 4–5 minutes until the bottom starts to crisp.
4. Add onions – Stir the potatoes, then add the sliced onions. Continue cooking, stirring occasionally, until potatoes are golden and onions are soft and slightly caramelized (about 20–25 minutes).
5. Season – Sprinkle with salt, pepper, and paprika. Adjust seasoning as needed.
6. Serve – Garnish with fresh herbs and serve hot as a side dish or main snack.

Description

This recipe delivers crispy-on-the-outside, tender-on-the-inside potatoes with the sweet, savory taste of caramelized onions.
It’s hearty yet simple, making it perfect for family meals or a quick skillet side.
The combination of textures and flavors makes it one of the most versatile comfort dishes around.

Tips

• For extra crispiness, avoid overcrowding the pan. Cook in batches if necessary.
• Use a cast iron skillet for the best sear and flavor.
• Add bell peppers, garlic, or bacon for variety.
• If you like softer potatoes, cover the skillet for a few minutes while cooking.
• Rinsing and drying the potatoes before frying prevents sogginess.

Correction

A common mistake is stirring too often. This prevents the potatoes from crisping properly.
Let them sit undisturbed for several minutes before flipping. Also, be mindful of heat: too high, and the outside burns while the inside stays raw; too low, and they’ll steam instead of fry.

Enjoy

Serve your fried potatoes and onions hot off the skillet, with eggs for breakfast, alongside grilled meats for dinner,
or even as a satisfying vegetarian dish on their own. Their crispy, savory goodness will make everyone reach for seconds!