These pan-fried potatoes and onions are a classic, budget-friendly side dish made with just a few simple ingredients. Sliced potatoes and onions are fried in one skillet until the potatoes turn crispy and the onions become sweet and caramelized. It's the perfect dish to serve for breakfast, lunch, or dinner.
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The smell of fried potatoes and onions makes my heart beat faster. Forget about fancy, expensive dishes. I would never say no to a skillet of crispy, golden potatoes and sweet onions. This has been my signature dish ever since my college days, back when I was a broke student living in a dorm.
At the end of the month, when money was tight and we couldn't afford much, there was always a sack of potatoes in the corner. I mean, every family in Ukraine grows their own potatoes-it's an essential ingredient. No matter how hard life gets, we always have potatoes on hand. And pickles to go with the potatoes.
Even when everything else changes, my love for fried potatoes and onions stays the same-20 years later and an ocean away.
Every culture has its own take on fried potatoes, and they are all delicious. It might not sound like rocket science, but I believe there's definitely a bit of science behind getting them just right. You could call me a potato snob (I'll take it as a compliment), because I've got a go-to method for making the best fried potatoes-complete with pro tips, secret tricks, and a recipe that never fails.
What you'll need
You can find ingredients quantities in the recipe card below.
Equipment
- Large skillet: potatoes need some space, so they are not soggy. I prefer using my heavy cast iron skillet. You can also use stainless steel or non-stick skillet.
- Wide Spatula: Wooden or metal spatula. Avoid using a metal one if using a non-stick skillet.
- Knife and cutting board: for slicing the potatoes. You may also use a veggie peeler. As an old habit, I prefer using a knife to peel my potatoes. I have peeled many of them in my life with only a knife growing up. We used to compete over who could peel a potato without breaking the skin-just one long ribbon all the way around.
Ingredients
- Potatoes: I used Yukon Gold Potatoes. The next best ones are russet potatoes.
- Onions: You can use yellow or sweet onions. They add flavor and sweet taste.
- Oil: I use sunflower oil. You can use light olive oil or vegetable oil or ghee butter.
- Seasonings: Salt, black pepper, and optional paprika. You can add any of your favorite seasonings.
- Fresh herbs: I like to add chopped dill or parsley at the very end.
Best types of potatoes for frying
You can fry any type of potato. But, if you have a choice, Yukon Gold potatoes are the best one for specifically pan frying. They are moderately starchy, and buttery, hold their shape, and crisp up well.
Russet potatoes are also good for pan frying. But I have a problem with their high starch content. While they do crisp up well, they tend to fall apart easily before the inside even finishes cooking. They also absorb too much oil. Russet potatoes are much better for for deep-fried fries or hash browns.
How to pan fry potatoes
Step 1. Prep the Potatoes and onions. Peel and wash the potatoes. Cut in half lengthwise and then cut each half into thin slices.Do the same with onions.
Step 2. Soak. Add sliced potatoes into the bowl with cold water and place them in the fridge. Let them soak for at least 30 minutes or even overnights.
Step 3. Drain and Dry. Drain the potatoes using a colander.
Optional step: If you want the potatoes to be extra crispy, spread them on a paper towel and pat them dry.
Step 4. Heat oil. In a large skillet, add the oil. Oil should make a thick layer on a pan (do not skimp on it). Turn on the stove and heat the oil over medium or medium-high heat (not high heat!). Drop a slice of potato and if it sizzles right away the oil is hot enough.
Step 5. Fry (First Side). Add drained potatoes to the skillet. Spread them evenly and let them fry for 5-6 minutes over medium heat, without disturbing them. It will be tempting to flip them in a minute or so but do not do it. They need to sear well first.
Step 6. Add onions. Scatter sliced onions on top right before the first flip.
Step 7. Flip. When they are well seared at the bottom, flip them with the spatula, using as little moves as possible. I usually do it in two or three flips.
Step 8. Fry again. Let the potatoes and onions fry for another 4 minutes. Flip them again, cover with the lid, and let them cook covered for 3-4 minutes over medium heat.
Step 9. Uncover and Crisp. Remove the lid and keep frying them for another 10 minutes, flipping them every 3-4 minutes, until they crisp up on all sides.
Note: if you see there is barely any oil in the pan during the cooking process, add more.
Step 10. Test for doneness. Taste one slice of potato and see if it is soft inside and all the way cooked. If it is cooked, you can now season the potatoes with salt, black pepper, and any other seasoning. If the potato slice is still crunchy in the middle, keep frying uncovered flipping them every 3-4 minutes until cooked inside.
Step 11. Optional fresh herbs. Add freshly chopped dill or parsley (or both). You can also add fresh minced garlic. Take the potatoes from the heat and serve.
Key takeaways & top tips
- For best results, use Yukon gold potatoes.
- Once you add them to the hot oil, let them fry undisturbed until well browned at the bottom (5-6 minutes).
- Add more oil if needed during the cooking process.
- Add salt and seasonings at the very end.
Serving ideas
Turn them into the main dish: As a breakfast idea, add a couple of fresh eggs at the very end and cook them alongside the potatoes to your liking. For dinner, you can slice and add there fully cooked Italian or other sausage to the skillet.
As a side dish: serve fried potatoes with chicken schnitzels, omelette, pork chops, or any other main dish.
How to store and reheat fried potatoes
Fried potatoes should be served and enjoyed right away. But if you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
It is best to reheat them in the skillet with a little bit of oil so they resemble fresh fried potatoes.
I do not recommend freezing fried potatoes, as it negatively affects their taste and texture.
Frequently asked questions
You can pan-fry almost any type of potato, but Yukon Gold is one of the best. It has a moderate starch content, which helps it crisp up nicely while staying creamy inside. Plus, it holds its shape well and doesn't fall apart during frying.
No, for this recipe, soaking the sliced potatoes in cold water is enough to get them crispy. Parboiling is more commonly used for oven-roasted potatoes, not pan-fried ones.
To get crispy fried potatoes, follow these tips: soak the sliced potatoes in cold water to remove excess starch, then dry them thoroughly with paper towels. Use enough oil and make sure it's properly heated before adding the potatoes. Let the potatoes fry undisturbed for about 5 minutes to sear before flipping. Don't overcrowd the pan, and last but not least-season the potatoes at the very end, during the last 1-2 minutes of cooking.
More potato side dishes
- Crispy potato fritters
- Purple sweet potato puree
- Air fryer carrots and potatoes
- Roasted red potatoes
- Air fryer baked russet potatoes
- Instant pot steamed potatoes
📖 Recipe
Pan-Fried Potatoes And Onions
Equipment
- knife
- cutting board
- large bowl
- Cast iron skillet
Ingredients
- 3-4 Yukon gold potatoes*
- ½ yellow onion
- 2 tablespoons sunflower seed oil or vegetable oil
- ¼-½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 1 tablespoon chopped fresh dill
Instructions
- Peel and wash the potatoes. Cut each in half lengthwise, then slice into thin half-moons. If you have small potatoes, you can slice them into circles. Peel and cut the onion in half, then slice it thinly into half-moon shapes as well.
- Place the sliced potatoes in a bowl of cold water. Refrigerate for at least 30 minutes, or even overnight.
- Drain the potatoes using a colander. For extra crispiness, spread them on a paper towel and pat them dry.
- In a large skillet, add a generous layer of oil. Heat the oil well over medium heat. You can test it by adding a potato slice, it should sizzle right away.
- Uncover, turn the heat on medium-high and cook for another 3 minutes flipping potatoes a few times until they get golden-brown and crispy. Turn off the heat, add salt, pepper and chopped dill on top. Enjoy immediately!
- Add potatoes in an even layer. Let them fry undisturbed for 5-6 minutes to form a golden crust.
- Spread sliced onions over the potatoes right before the first flip. Once well seared on the bottom, carefully flip with a spatula using as few motions as possible (1-2 big flips is ideal).
- Cook for 4 more minutes, then flip once more. Cover the pan and cook over medium heat for another 3-4 minutes.
- Remove the lid and continue frying uncovered for about 10 more minutes, flipping every 3-4 minutes to brown evenly and evaporate moisture. You can add more oil if the pan looks dry. Taste a piece. If it's soft inside and golden outside, it's ready. If not, continue frying uncovered until the potatoes are cooked.
- Once cooked, season with salt, pepper, and optional fresh herbs or minced garlic. Remove from heat and serve hot!
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