Crispy Skillet Fried Potatoes with Onions
Easy Comfort Food Side Dish with Golden Edges and Irresistible Flavor
There’s something deeply nostalgic and comforting about a hot plate of skillet-fried potatoes and onions. Golden on the outside, tender on the inside, and kissed with the sweetness of sautéed onions, this dish is a timeless classic that’s perfect for breakfast, brunch, or dinner. Whether served alongside eggs, sausages, roasted meats, or simply eaten on their own, these crispy potatoes are proof that the simplest ingredients can create the most unforgettable flavors.
In this recipe, we’ll take you through everything you need to make the best crispy fried potatoes—no sogginess, no shortcuts. Just pure, rustic flavor made in your skillet with love.
Ingredients
- 6–7 medium Yukon Gold or Russet potatoes (peeled or skin-on, thinly sliced)
- 1 large yellow onion, finely chopped
- 3 tablespoons vegetable oil or clarified butter (ghee)
- 2 tablespoons unsalted butter (for flavor)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: garlic powder, paprika, or chopped parsley for garnish
Step-by-Step Instructions
1. Prep the Potatoes
Start by washing and optionally peeling the potatoes. You can leave the skin on for a more rustic flavor and texture. Using a sharp knife or a mandoline, slice the potatoes into 1/8 to 1/4-inch thick rounds. The thinner the slices, the crispier they’ll become.
Place the sliced potatoes in a bowl of cold water and let them soak for 15–20 minutes. This removes excess starch, which helps prevent sticking and improves the crisp factor.
2. Drain and Dry
Drain the potatoes well and pat them dry thoroughly using clean kitchen towels or paper towels. Excess moisture will steam the potatoes and prevent browning, so don’t skip this step.
3. Preheat Your Skillet
Use a large heavy-bottomed skillet (cast iron is ideal for crisping). Heat the oil and butter over medium-high heat until the butter is melted and the oil is shimmering. This combination gives you both crispy edges and deep buttery flavor.
4. Layer and Sear
Add the potatoes in an even layer in the skillet. Don’t overcrowd—if necessary, cook in batches. Let the potatoes sear undisturbed for 4–5 minutes, until the bottoms develop a golden-brown crust.
5. Flip and Add Onions
Flip the potatoes carefully with a spatula, trying to preserve as much of the crust as possible. Add the chopped onions over the top and gently stir them in. Continue cooking for another 10–15 minutes, flipping occasionally, until the potatoes are tender and crispy in parts and the onions are sweet and golden.
6. Season and Serve
Season generously with salt and pepper. Sprinkle in garlic powder or paprika if desired. Garnish with freshly chopped parsley or chives for a pop of color
Why This Recipe Works
Variations to Try
Serving Suggestions
These potatoes are extremely versatile. Here are some popular pairi
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in a skillet with a bit of oil to bring back the crisp.
- Avoid microwaving, as it makes them soft and soggy.
- Freeze for up to 2 months in freezer bags—reheat directly in a hot skillet.
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 220 |
| Carbs | 30g |
| Protein | 3g |
| Fat | 10g |
| Fiber | 3g |
| Sugar | 1g |
| Sodium | 180mg |
Values are estimated for a medium-sized serving.
Pro Tips for Perfect Fried Potatoes
Common Mistakes to Avoid
- Overcrowding the skillet—this causes steaming, not frying.
- Using wet potatoes—moisture reduces browning.
- Cooking on too low heat—results in mushy texture.
- Adding onions too early—they may burn before the potatoes are done.
Frequently Asked Questions (FAQs)
Q: Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes will caramelize beautifully, though they may soften more quickly.
Q: How do I keep potatoes from sticking to the skillet?
Make sure your skillet is well-heated and potatoes are dry. Cast iron or non-stick pans help too.
Q: Can I bake these instead of frying?
Yes, arrange the slices on a parchment-lined sheet, drizzle with oil, and bake at 425°F (220°C) for 30–35 minutes, flipping once halfway.
Q: What type of potato is best?
Yukon Golds for buttery richness and crisp edges, or Russets for extra crunch.
Q: Can I add cheese?
Absolutely! Shredded cheese like cheddar or Swiss added at the end creates a delicious cheesy
Final Thoughts
Whether you’re cooking up a weekend brunch or adding a humble yet hearty side to your dinner table, these skillet-fried potatoes and onions are sure to win hearts. With their crispy edges, tender centers, and the sweetness of golden onions, it’s a dish that hits all the right notes of nostalgia and comfort.
Ready in under 30 minutes with pantry staples, this recipe is proof that you don’t need fancy ingredients to make something truly special. So grab your skillet and bring the sizzle to your table—your tastebuds will thank you
