Pan-Fried Potatoes and Onions
Crispy on the outside, fluffy on the inside, these pan-fried potatoes are a classic comfort food. Sautéed with sweet onions and simple seasonings, they make the perfect side for breakfast, lunch, or dinner.
For 4 servings
4 steps. 25 minutes total.
- 1
Prep the Potatoes: Peel and dice the potatoes into uniform 1/2-inch cubes
- a.For maximum crispiness, place the diced potatoes in a large bowl of cold water and let them soak for at least 15 minutes to release excess starch. Drain thoroughly and pat completely dry with paper towels or a clean kitchen towel. This step is crucial for achieving a crispy texture.
- 2
Step 2
- a.First Fry for Potatoes: Heat the vegetable oil in a large 12-inch cast-iron or non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the dried potato cubes in a single, even layer. Do not overcrowd the pan; cook in batches if necessary. Cook for 10-12 minutes, turning every 3-4 minutes, until a golden-brown crust begins to form on all sides.
- 3
Add Onions and Butter: Reduce the heat to medium
- a.Add the sliced onion and the tablespoon of butter to the skillet. Stir to combine with the potatoes. Continue to cook for another 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and slightly caramelized, and the potatoes are tender all the way through.
- 4
Season and Serve: Remove the skillet from the heat
- a.Season generously with salt, black pepper, and paprika. Toss gently to coat everything evenly. Garnish with fresh parsley and serve immediately while hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russet or Idaho for the best fluffy interior and crispy exterior.
- 2Ensure your pan is fully heated before adding the potatoes. A drop of water should sizzle and evaporate instantly.
- 3Do not cover the pan while cooking. Covering traps steam and will result in soft, steamed potatoes instead of crispy fried ones.
- 4Resist the urge to stir too often. Allowing the potatoes to sit undisturbed on the hot pan is key to developing a deep golden-brown crust.
- 5For extra flavor, add a clove of minced garlic or 1/2 teaspoon of dried thyme during the last 2 minutes of cooking with the onions.
- 6Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or an air fryer to restore crispiness.
Adapt it for your goals.
Spicy
Add 1/4 teaspoon of cayenne pepper or red pepper flakes along with the paprika for a spicy kick.
CheesyCheesy
Sprinkle 1/2 cup of shredded cheddar or Monterey Jack cheese over the potatoes during the last minute of cooking. Cover the pan briefly to melt the cheese.
LoadedLoaded
Serve topped with crumbled cooked bacon, a dollop of sour cream, and freshly chopped chives.
With Bell PeppersWith Bell Peppers
Add one diced bell pepper (any color) to the skillet at the same time as the onions for a classic 'home fries' variation.
Why this is on our healthy list.
Source of Energy
Potatoes are rich in complex carbohydrates, which provide a steady and sustained release of energy to fuel your body and daily activities.
Rich in Potassium
Potatoes are an excellent source of potassium, an essential electrolyte that helps regulate blood pressure, support nerve function, and maintain proper fluid balance.
Contains Antioxidants
Onions are a source of quercetin, a powerful antioxidant that helps combat inflammation and protect cells from damage caused by free radicals.
Frequently asked questions
The most common reasons are excess moisture and an overcrowded pan. Ensure you pat the potatoes completely dry after rinsing. Also, cook them in a single layer to allow them to fry rather than steam. Using high enough heat is also essential.