Crispy Fried Potatoes and Onions
This Fried Potatoes and Onions recipe is a crispy, golden skillet favorite made with simple ingredients. Perfect as a savory side for breakfast or dinner, these potatoes are soft on the inside, crispy on the outside, and full of nostalgic comfort.
Ingredients
- 3 large Russet potatoes peeled and diced into 1-inch cubes
- 1 medium onion finely chopped
- 2–3 tablespoons vegetable oil or as needed
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Peel and dice the potatoes into 1-inch cubes. Finely chop the onion.
- Heat a 10-inch skillet over medium heat and add enough vegetable oil to lightly coat the bottom.
- Add diced potatoes and chopped onion to the skillet. Season with salt, pepper, and garlic powder. Stir to coat.
- Cover the skillet and cook for about 10 minutes, undisturbed, to allow potatoes to soften.
- Remove the lid, stir the potatoes, and flip them to brown the other sides.
- Cook uncovered for another 10–15 minutes, stirring occasionally, until potatoes are golden and crispy on the edges.
- Serve hot, directly from the skillet.
Notes
- Swap in Yukon gold or red potatoes for a creamier texture.
- Add smoked paprika, bell peppers, or chopped sausage for variations.
- Avoid crowding the skillet to help potatoes crisp evenly.
- Reheat leftovers in a hot skillet with a little oil to bring back the crunch.