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    Home » Recipes » Sides Dishes

    Fried Potatoes and Onions in Cast Iron Skillet

    Published: Nov 5, 2021 · Modified: Oct 16, 2024 by Nataliia

    Jump to Recipe

    These fried potatoes and onions in cast iron skillet are incredibly delicious, easy to make, and can become a great addition to any meal.

    fried potatoes with onions, topped with fresh dill and pickels on a side

    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.

    Jump to:
    • Why you will love this recipe
    • Ingredients
    • Equipment
    • How to make fried potatoes and onions in cast iron skillet
    • Pro Tip
    • Serving suggestions
    • Storing and reheating
    • Variations and substitutions
    • Frequently asked questions
    • Other recipes featuring potatoes
    • 📖 Recipe
    • 💬 Comments

    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.

    Ingredients

    fresh dill, black pepper, paprika, sunflower oil, salt, onion and three potatoes on the white background.

    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.

    Equipment

    -sharp knife
    -cutting board
    -large bowl
    -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.

    sliced potatoes in a bowl with water being soaked before cooking.

    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. 

    sliced onions on cutting board

    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.

    sliced potatoes drying on paper towels

    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.

    sliced potatoes on a frying pan, raw onions on top

    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. 

    cast iron skillet with potatoes and onions being fried. The skillet is covered with lid.

    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!

    ¼ of cast iron skillet shown with fried potatoes and onions, topped with fresh dill.

    Pro Tip

    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.

    Serving suggestions

    • Try them with our chilli scrambled eeggs and breakfast chicken sausage for a tasty 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 BBQ chicken breast or any other meat of your choice.

    Storing and reheating

    These fried potatoes with onions are best to enjoy right away.

    If you have any leftovers (I doubt!), store the fried potatoes in an airtight container for 2-3 days. Reheat them in a microwave for about one minute or until 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 sliced bratwurst or kielbasa sausage.
    • switch things up and fry the potatoes with some sliced bell peppers or mushrooms.
    • sprinkle them with bacon bits on top when serving for breakfast. 

    Frequently asked questions

    Can I fry the potatoes in bacon grease?

    Yes! When making breakfast, cook first bacon and use the grease instead of oil to fry the potatoes. 

    What potatoes are best for frying?

    Use all-purpose, waxier potatoes such as golden Yukon, red, white new potatoes. Starchy potatoes such as russet will fall apart while cooking.

    Can fried potatoes be frozen?

    No, fried potatoes will not taste great after freezing and will simply fall apart due to all the starches.

    Other recipes featuring potatoes

    • Grated potato fritters
    • Purple sweet potato puree
    • Air fryer carrots and potatoes
    • Ukrainian beetroot and potato salad

    📖 Recipe

    Sliced fried potatoes and onions in a cast iron pan. There is fresh chopped dill on top.

    Fried potatoes and onions in cast iron skillet

    Nataliia
    These fried potatoes and onions in cast iron skillet are incredibly delicious, easy to make, and can become a great addition to any meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Side Dish
    Cuisine American, Ukrainian
    Servings 3
    Calories 223 kcal

    Equipment

    • knife
    • cutting board
    • large bowl
    • Cast iron skillet

    Ingredients
      

    • 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

    Instructions
     

    • 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!

    Notes

    *if you like, do not peel the potatoes
    *add more salt by taste
    *for crispier potatoes - soak sliced potatoes in cold water first and then, pat dry using paper towels.
     

    Nutrition

    Calories: 223kcalCarbohydrates: 40.9gFat: 4.8gSodium: 206.3mgFiber: 5.3gSugar: 1.7g
    Keyword cast iron skillet potatoes, fried potatoes, potatoes and onions
    Tried this recipe?Let us know how it was!

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    Sava's kitchen female author wearing an apron standing in the kitchen.

    Hi, I'm Nataliia, a mom from Ukraine living in the U.S. I share cozy, family-friendly recipes that taste like home, no matter where you are. I hope these recipes end up in your family’s recipe box someday.

    More about Nataliia →

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