Is there anything more satisfying than fried potatoes and onions? Crispy on the outside, tender on the inside, and packed with savory flavor, this classic dish is loved by many for its versatility. Whether it’s a hearty breakfast side alongside eggs and bacon, a quick lunch companion, or a comforting addition to dinner, this recipe is a simple pleasure that delivers big flavor.
The secret to achieving perfect fried potatoes and onions lies in the slicing technique, proper oil temperature, and a few pro tips for frying. Follow this guide for consistently golden, crispy, and flavorful potatoes every time.
Ingredients
Main Ingredients:
- Potatoes (3-4 large) – The star of the dish! Opt for starchy potatoes like Russet potatoes for a crispy edge and fluffy center.
- Onions (1 large, white or yellow) – Onions add a sweet, caramelized flavor that complements the potatoes perfectly.
- Vegetable Oil (about ¼ cup or enough to coat the pan) – For frying; use oils with a high smoke point like canola or vegetable oil.
- Salt and Pepper (to taste) – The simplest seasonings, but essential for enhancing the dish's flavor.
Instructions
Step 1: Prepare the Potatoes
- Peel and Slice: Peel the potatoes and slice them into rounds about ⅛ to ¼-inch thick. Avoid cutting them too thin (they'll burn easily) or too thick (they’ll cook unevenly).
- Soak the Slices: Place the sliced potatoes in a bowl of cold water. This removes excess starch, which prevents the slices from sticking together and helps them crisp up nicely.
- Rinse and Dry: Rinse the potatoes a couple of times, then drain well. Place them on a baking sheet lined with paper towels to remove as much moisture as possible. Use additional paper towels to pat them dry.
Pro Tip: Dry potatoes fry better! Excess water causes oil splatters and can make the potatoes soggy.
Step 2: Heat the Oil
- In a large skillet or frying pan, add enough oil to coat the bottom (about ¼ inch deep). Heat the oil over medium-high heat until hot. To test, drop a small potato slice in the oil—it should sizzle immediately.
Step 3: Fry the Potatoes and Onions
- Slice the Onions: While the oil heats, slice the onion into thin strips (but not paper-thin) for even cooking.
- Add to the Pan: Carefully add the potatoes to the hot oil in a single layer. Immediately toss in the sliced onions.
Safety Tip: Be cautious—hot oil can splatter when adding potatoes and onions.
- Fry Until Golden: Allow the potatoes and onions to fry undisturbed for about 3-4 minutes, then gently flip them. Continue frying, flipping occasionally, until the potatoes develop a golden-brown, crispy crust. Avoid flipping too often to prevent breaking the potatoes.
Step 4: Finish Cooking
- Once the potatoes are golden and crispy, reduce the heat to medium, cover the pan, and let them cook for another 2-4 minutes. This step softens the insides while maintaining the crispy exterior. Stir occasionally to ensure even cooking.
Step 5: Drain and Season
- Transfer the fried potatoes and onions to a plate or bowl lined with paper towels to drain excess oil.
- Season generously with salt and freshly cracked black pepper while they’re still hot.
Serving Suggestions
Fried potatoes and onions pair beautifully with a variety of meals:
- Breakfast: Serve alongside scrambled eggs, crispy bacon, or sausage for a hearty morning feast.
- Lunch: Enjoy as a side dish with sandwiches, burgers, or wraps.
- Dinner: Pair with grilled chicken, steak, or pork chops for a comforting, satisfying dinner.
- Dipping Option: For extra indulgence, serve with ketchup, hot sauce, or a dollop of sour cream.
Pro Tips for Perfect Fried Potatoes and Onions
- Choose the Right Potato: Use Russet potatoes for their high starch content or Yukon Golds for a creamier texture. Avoid waxy potatoes like red potatoes, as they won’t crisp up as well.
- Maintain the Oil Temperature: Keep the heat on medium-high initially for crisping, but reduce to medium when cooking through.
- Don’t Overcrowd the Pan: Fry in batches if necessary to prevent steaming and ensure the potatoes fry evenly.
- Soak and Dry: Always soak potatoes in cold water to remove starch, and thoroughly dry them before frying.
Why This Recipe is Loved
This recipe is quick, easy, and uses pantry staples, making it perfect for any meal of the day. The combination of crispy potatoes and sweet, tender onions creates a flavor explosion that’s both nostalgic and comforting.
Final Thoughts
With just a few simple ingredients and easy steps, you can master the art of crispy fried potatoes and onions. This dish is not only budget-friendly but also endlessly versatile—pair it with any meal or enjoy it on its own. Once you try these golden, crispy delights, they’ll become a regular on your menu!
Ready to dig in? Grab that ketchup (or your favorite sauce), and enjoy these irresistible fried potatoes and onions!