These fried potatoes and onions in cast iron skillet are incredibly delicious, easy to make, and can become a great addition to any meal.
Cast iron skillet is the best to make this fried potatoes, but you can use any other skillet.
I'm sure, almost everyone knows how to fry potatoes, but I have a few tricks and tips on how to make fried potatoes even better. This is how my dad used to fry them and this recipe never failed me either.
Forget about counting calories today (if you do) and let's enjoy this delicious meal.
Why you will love this recipe
- only a few ingredients that you probably already have in your kitchen.
- these potatoes are very easy to make.
- they can be served for breakfast with eggs, or lunch and dinner with some salad.
- there will be no leftovers because everybody will love these fried potatoes with onions.
- kids will love this fried potatoes.
Potatoes: choose waxier, less starchy potatoes such as Yukon gold, Southern gold, red, or any new potatoes. For this recipe, I used organic gold potatoes from Whole Foods.
Onion: just any white or yellow onion will be great in this recipe.
Sun Flower Seed Oil: you will need oil for frying. I picked sunflower oil because it has a high smoke point and a neutral taste. Sunflower oil is so much healthier than other oils used for frying. It is rich in vitamin E and Omega-6 fatty acids.
Paprika Powder: this ingredient is optional. Paprika gives a nice color and a mild flavor.
Salt: any fried potatoes need some salt. I used regular sea salt.
Chopped Fresh Dill: dill is also optional, add it only if you like it. Instead use fresh chopped parsley, cilantro, or skip fresh herbs. I just like how fresh herbs add a spring look and taste to any dish.
Black Pepper: for serving by taste.
See the recipe card for quantities.
-cast iron skillet (any non-stick pan will work great too)
How to make fried potatoes and onions in cast iron skillet
1. Wash and peel potatoes. Cut potatoes into 4 equal parts lengthwise and then slice each quarter into pieces no thicker than half an inch.
2. Place sliced potatoes into a large bowl with cold water. And let them sit there while you are cutting the onions.
3. Peel and slice onions approximately the same size as potatoes. It can be your choice how to slice both onions and potatoes. Some like to cut them into half circles, some into sticks. Just make sure they are not too thick and both (onions and potatoes) are approximately the same size.
4. Drain the potatoes and place them in one layer on a paper towel to dry. Use another towel to tap dry the top of the potatoes. This step will help to make them crispier from the outside.
5. Using a well-seasoned cast-iron skillet (or any non-stick skillet), heat the sunflower oil very well over medium heat. Add potatoes in a single layer and fry them on one side without mixing or moving them for about 3 minutes, or until they start crisping up. Using a wooden or metal spatula, flip the potatoes. Now add the chopped onions and paprika. Let them cook for another 3 minutes. Now mix the onions and potatoes carefully not to break them.
6. Cover the pan with the lid and let them cook on low heat for another 5-7 minutes, or until the potatoes are soft and almost done.
7. Uncover, stir the potatoes again and turn the heat on medium-high. Fry until golden crispy (for about 2 minutes), flipping occasionally to let all the sides be browned. Turn off the heat, add salt, chopped greens and black pepper. Enjoy immediately!
Make sure you do not overcrowd the pan. Overcrowding will result in less crispy potatoes that will more likely break apart in the process of cooking.
- try them with this Chilli Scrambled Eggs for breakfast.
- make simple cucumber and tomato salad to compliment the potatoes.
- a few dill pickles on a side are always my favorite with this pan fried potatoes.
- with some grilled chicken breast or any other meat of your choice.
Storing and reheating
These fried potatoes with onions are best when eaten hot, even better when straight from the pan.
If you have any leftovers (I doubt!), store the fried potatoes in an airtight container for 2-3 days. Reheat in a microwave for about one minute or until very hot.
Variations and substitutions
- make it spicy by adding some chili powder instead of paprika or some pickled jalapenos on a side.
- make it a complete meal by adding some chopped bratwurst of kielbasa sausage.
- switch things up and fry the potatoes with some sliced bell peppers or mushrooms.
- oh and bacon bits on top when serving for breakfast.
Frequently asked questions
Yes! When making breakfast, cook first bacon and use the grease instead of oil to fry the potatoes.
Use all-purpose, waxier potatoes such as golden Yukon, red, white new potatoes. Starchy potatoes such as russet will fall apart while cooking.
No, fried potatoes will not taste great after freezing and will simply fall apart due to all the starches.
Other recipes featuring potatoes
- Olivier Salad
- Purple sweet potato puree
- Air fryer carrots and potatoes
- Ukrainian beetroot and potato salad
Fried potatoes and onions in cast iron skillet
- cutting board
- large bowl
- Cast iron skillet
- 3 medium potatoes
- ½ medium onion
- 2 Tablespoon sunflower seed oil
- ¼ teaspoon paprika
- 1 Tablespoon chopped fresh dill
- ¼ teaspoon salt adjust by taste
- ⅛ teaspoon black pepper adjust by taste
- Wash and peel potatoes. Cut each potato in 4 parts lengthwise and slice each quarter into thin pieces. Repeat with the remaining potatoes. Place sliced potatoes in a bowl with cold water and let them sit there for at least 10 minutes.
- Slice the onion into half or quarter rings, as thin as you did the potatoes.
- Drain potatoes and place them on paper towel to dry. Use another towel to pat dry on top.
- In a large cast iron skillet, heat sunflower oil over medium heat. Carefully add the potatoes in a single layer. Fry them for about 3 minutes on one side. Flip and add onions. Let them cook for another 3 minutes. Now stir the onions and potatoes carefully. Cover the pan with the lid and cook on lower heat for about 5-7 minutes or until potatoes are soft inside.
- 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!