I share a simple pantry-friendly approach to Crispy Fried Potatoes And Onions that focuses on timing and one small technique.

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I always thought a simple skillet could hide secrets. When I write about Fried Potatoes And Onions I reach for Yukon Gold or russet potatoes and a large yellow onion, nothing fancy, and still get that Old Fashioned Fried Potatoes And Onions nostalgia.

It s the sudden crackle and the way browned edges outshine the rest that keeps me coming back. Folks online call it Crispy Fried Potatoes And Onions and I get why, its a tiny masterpiece of texture.

I dont promise it turns out perfect every time, but it will make you curious enough to try it again.

Ingredients

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Potatoes: starchy good carbs, fiber and potassium, filling, makes dish hearty.
Onion: sweet sharp when cooked, vitamin C and prebiotic fiber.
Vegetable oil: neutral fat for frying, adds calories, helps crisp.
Butter: small amount for richness and browning, gives flavor.
Kosher salt: draws out flavors, essential seasoning, dont overdo it.
Black pepper: bright mild heat, lifts savory notes, use fresh grind.
Garlic: pungent when raw, mellow when cooked, adds aromatic depth.
Smoked paprika: smoky sweet warmth, low-calorie, boosts color and aroma.
Parsley: bright herb, fresh finish, source of vitamin K.

Ingredient Quantities

1 1/2 to 2 pounds potatoes, Yukon Gold or russet

1 large yellow onion

2 to 3 tablespoons vegetable oil or canola oil

1 to 2 tablespoons unsalted butter optional

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 clove garlic optional

1/2 teaspoon smoked paprika optional

2 tablespoons chopped fresh parsley optional

How to Make this

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1. Wash the potatoes, peel if you want, then cut into about 1/4 to 1/2 inch slices or 1/2 inch cubes so they cook evenly. Put them in cold water to remove excess starch for 15 to 30 minutes if you have time.

2. If you’re short on time you can parboil the cut potatoes 5 to 7 minutes until just tender instead of soaking. Drain well and dry completely on a clean towel. Shake the colander or toss them a bit to rough up edges for extra crispiness.

3. Slice the yellow onion into 1/4 inch half moons. Mince the garlic if you plan to use it. Chop parsley and set aside for garnish.

4. Heat a large skillet, preferably cast iron, over medium high. Add 2 to 3 tablespoons vegetable or canola oil and 1 tablespoon butter if using. Let the fat get hot and shimmering but not smoking.

5. Add potatoes in a single layer and let them sit undisturbed until the undersides are golden, about 6 to 8 minutes. Don’t crowd the pan, do batches if needed. If they’re browning too fast, lower the heat to medium.

6. Flip or stir to brown the other sides. After the potatoes are getting almost done, push them to the side and add the sliced onions. Cook together until onions soften and start to caramelize, another 8 to 10 minutes. Add minced garlic in the last 1 to 2 minutes so it doesn’t burn.

7. Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika if you like. Taste and adjust seasoning. If you used butter add it toward the end for a nice finish.

8. Turn off the heat, sprinkle with 2 tablespoons chopped fresh parsley if using, let the pan sit a minute so everything firms up, then serve hot. Quick tips: use a lid for the first few minutes to speed cooking, and don’t stir constantly or you won’t get good crisp bits.

Equipment Needed

1. Large heavy skillet (10 to 12 inch), preferably cast iron
2. Cutting board
3. Chef’s knife
4. Vegetable peeler (optional)
5. Colander or fine mesh strainer
6. Large bowl for soaking or parboiling
7. Clean kitchen towel or paper towels for drying the potatoes
8. Heatproof spatula or metal turner and a pair of tongs

FAQ

Q: How do I get the potatoes really crispy? A: Use starchy potatoes like russets or rinse slices in cold water to remove extra starch, dry them well, cook in a hot pan with enough oil, and don’t crowd the pan. Let them brown undisturbed for a few minutes before flipping. If you want extra help, parboil or microwave for 3 to 5 minutes, drain and dry, then pan fry.

Q: Which potato is better Yukon Gold or russet? A: Russets give the crispiest edges and fluffier insides. Yukon Golds are creamier and hold their shape better. Pick russet for crunch, Yukon for a richer mouthfeel.

Q: How thick should I slice the potatoes and how long will they take? A: Slice about 1 4 to 1 2 inch thick for a good balance of crisp outside and tender inside. Cook time is usually 15 to 25 minutes over medium high heat depending on thickness and pan heat, stir less often at first so they brown.

Q: When should I add the garlic and paprika? A: Add smoked paprika whenever you like for color and smoke. Add garlic near the very end so it flavors the potatoes without burning, about the last 1 minute of cooking.

Q: Can I make these ahead and reheat them? A: Yes, store in the fridge for up to 3 or 4 days. Reheat in a skillet or sheet pan in a hot oven to re crisp them. Microwaving makes them soggy so avoid that if you want crunch.

Q: What pan and fat should I use? A: A heavy skillet, like cast iron, gives the best browning but a good nonstick works too. Use vegetable or canola oil for high heat, and you can add a little butter near the end for flavor. Don’t skimp on oil or they’ll stick and not crisp up.

FRIED POTATOES AND ONIONS Recipe Substitutions and Variations

Potatoes (Yukon Gold or russet): swap with sweet potatoes for a sweeter, creamier fry (cook a bit longer), red potatoes if you want them firmer and to hold their shape, or baby/new potatoes for quicker cooking and a waxy bite.
Onion (large yellow): use a sweet onion or Vidalia for milder, sweeter notes, red onion for color and a bit more bite, or shallots/leeks for a subtler, more oniony background.
Oil and butter: replace vegetable/canola oil with olive oil for flavor, avocado or peanut oil for a higher smoke point, and use ghee or extra oil in place of the optional butter (coconut oil works too if you like a hint of sweetness).
Seasonings (garlic, smoked paprika, parsley): swap fresh garlic with 1/4 to 1/2 tsp garlic powder or minced shallot, smoked paprika with regular paprika plus a pinch of cumin or chipotle powder for smokiness, and parsley with chives, cilantro or fresh thyme depending on the flavor you want.

Pro Tips

1) Soak or parboil but always dry them well. If you soak, 15 to 30 minutes loosens starch and helps crisp. If you parboil, just until barely tender. Either way, pat everything totally dry on a towel, you want heat meeting dry potato not steam, or they get soggy.

2) Rough up the edges and use a hot pan. After draining shake or toss the potatoes a bit so the edges get roughed up, those little nooks are where the best crust forms. Heat the oil until it shimmers but not smoking, then place potatoes in a single layer. Crowding kills crispiness, so do batches if needed.

3) Time your aromatics and butter. Put garlic in at the very end so it does not burn, and add butter right near the finish for flavor and browning without burning. Salt toward the end too if you want drier, crisper pieces, salt early and the potatoes will sweat.

4) Use a lid early, then remove to finish crisping. Cover for the first few minutes to speed through the interior cooking, then take the lid off so moisture can escape and the crust can form. Let the pan sit off the heat for a minute before serving so everything firms up, makes serving less messy.

FRIED POTATOES AND ONIONS Recipe

Recipe by Sarah level

0.0 from 0 votes

I share a simple pantry-friendly approach to Crispy Fried Potatoes And Onions that focuses on timing and one small technique.

Servings

servings

Calories

260

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch), preferably cast iron
2. Cutting board
3. Chef’s knife
4. Vegetable peeler (optional)
5. Colander or fine mesh strainer
6. Large bowl for soaking or parboiling
7. Clean kitchen towel or paper towels for drying the potatoes
8. Heatproof spatula or metal turner and a pair of tongs

Ingredients

1 1/2 to 2 pounds potatoes, Yukon Gold or russet
1 large yellow onion
2 to 3 tablespoons vegetable oil or canola oil
1 to 2 tablespoons unsalted butter optional
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic optional
1/2 teaspoon smoked paprika optional
2 tablespoons chopped fresh parsley optional

Directions

Wash the potatoes, peel if you want, then cut into about 1/4 to 1/2 inch slices or 1/2 inch cubes so they cook evenly. Put them in cold water to remove excess starch for 15 to 30 minutes if you have time.
If you're short on time you can parboil the cut potatoes 5 to 7 minutes until just tender instead of soaking. Drain well and dry completely on a clean towel. Shake the colander or toss them a bit to rough up edges for extra crispiness.
Slice the yellow onion into 1/4 inch half moons. Mince the garlic if you plan to use it. Chop parsley and set aside for garnish.
Heat a large skillet, preferably cast iron, over medium high. Add 2 to 3 tablespoons vegetable or canola oil and 1 tablespoon butter if using. Let the fat get hot and shimmering but not smoking.
Add potatoes in a single layer and let them sit undisturbed until the undersides are golden, about 6 to 8 minutes. Don't crowd the pan, do batches if needed. If they're browning too fast, lower the heat to medium.
Flip or stir to brown the other sides. After the potatoes are getting almost done, push them to the side and add the sliced onions. Cook together until onions soften and start to caramelize, another 8 to 10 minutes. Add minced garlic in the last 1 to 2 minutes so it doesn't burn.
Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika if you like. Taste and adjust seasoning. If you used butter add it toward the end for a nice finish.
Turn off the heat, sprinkle with 2 tablespoons chopped fresh parsley if using, let the pan sit a minute so everything firms up, then serve hot. Quick tips: use a lid for the first few minutes to speed cooking, and don't stir constantly or you won't get good crisp bits.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.