Step 3: Slice the Onions
Peel and halve the onions, then slice into 1/4-inch thick half-moons. Keeping onion slices similar in size to potato pieces ensures even cooking.
Step 4: Heat Your Skillet
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 3 tablespoons of oil or butter and let it get hot but not smoking.
Step 5: Start the Potatoes
Add parboiled potatoes to the hot skillet in a single layer. Don’t overcrowd – work in batches if necessary. Let potatoes cook undisturbed for 4-5 minutes until golden brown on the bottom. This develops the crispy crust.
Step 6: Add the Onions
Flip potatoes and add sliced onions to the pan. Stir to combine. Season with salt, pepper, garlic powder, and paprika if using. Continue cooking, stirring occasionally, for 10-12 minutes.
Step 7: Continue Cooking
Let the mixture cook, stirring every 3-4 minutes, until potatoes are crispy and golden brown on multiple sides and onions are soft and caramelized. Add more oil if the pan gets too dry.
Step 8: Final Touches
When potatoes are tender inside and crispy outside, and onions are golden and sweet, remove from heat. If desired, add 2 tablespoons butter and toss until melted for extra richness. Taste and adjust seasoning.
Step 9: Garnish and Serve
Transfer to a serving platter and garnish with fresh chopped parsley. Serve immediately while hot and crispy.
Secrets to Perfect Fried Potatoes
The Right Potato: Russets create the crispiest exterior, while Yukon golds are creamier and naturally buttery.
Parboil First: This crucial step ensures potatoes are cooked through without burning the exterior.
Dry Thoroughly: Moisture is the enemy of crispy potatoes. Pat them completely dry after parboiling.
Don’t Stir Too Much: Let potatoes sit undisturbed to develop that golden crust before flipping.
High Heat: Medium-high heat is key for crispy, not greasy, potatoes.
Cast Iron is Best: Cast-iron skillets distribute heat evenly and create superior browning.
Serving Suggestions
These fried potatoes and onions are incredibly versatile. Serve them for breakfast alongside eggs, bacon, and toast. They’re perfect with steak, pork chops, or grilled chicken for dinner. Top with sour cream, shredded cheese, or hot sauce for extra flavor.
For a complete meal, add diced bell peppers, crispy bacon pieces, or cooked sausage during the last few minutes of cooking.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a little oil to restore crispiness, or bake at 400°F for 10-12 minutes. Avoid microwaving, which makes them soggy.
Variations
Southern Style: Cook in bacon grease and add crumbled bacon at the end
Herb Potatoes: Add fresh thyme, rosemary, or sage during cooking
Cheesy Potatoes: Sprinkle shredded cheddar cheese over hot potatoes just before serving
Spicy Version: Add cayenne pepper, red pepper flakes, or diced jalapeños
German-Style: Add caraway seeds and finish with a splash of vinegar
Loaded Style: Top with bacon bits, sour cream, green onions, and cheese
Bell Pepper Addition: Add diced red and green bell peppers with the onions
Breakfast Hash: Add diced ham or corned beef and top with fried eggs
Make It a Complete Meal
Transform this side dish into a hearty main course by adding protein. Stir in diced cooked ham, kielbasa, or breakfast sausage during the last 5 minutes of cooking. Top with fried or poached eggs for a satisfying breakfast hash. Add steamed vegetables like broccoli or green beans for a complete one-pan dinner.
These fried potatoes and onions prove that the simplest recipes are often the most delicious and comforting!
