🥔 Crispy Fried Potatoes and Onions – Golden, Savory & Comforting

By: Rabia

Recipe Card

Servings & Timing

  • Prep Time: 15 minutes

  • Cook Time: 20–25 minutes

  • Total Time: 35–40 minutes

  • Yield: 4 servings

  • Dietary Badges: Vegetarian, Gluten-Free, Easy

Ingredients

  • Potatoes (peeled, sliced into thin rounds or half-moons)

  • Onions (sliced)

  • Salt and pepper

  • Paprika (optional)

  • Olive oil or butter

  • Fresh herbs (parsley or chives)

Instructions

  1. Prep Potatoes – Wash, peel, and slice potatoes. Soak 10 min in cold water, drain, and pat dry.

  2. Heat Oil/Butter – Warm olive oil or melt butter in large skillet over medium-high heat.

  3. Fry Potatoes – Arrange in a single layer, fry until golden and crispy on each side (4–5 min per side). Season while cooking.

  4. Cook Onions – Push potatoes aside, add onions to center, reduce heat, cook until soft and caramelized (10–15 min).

  5. Combine & Finish – Mix potatoes and onions together, cook a few more minutes, adjust seasoning.

  6. Garnish & Serve – Sprinkle fresh herbs and serve hot.

Notes

  • For crispier potatoes, ensure they’re fully dry before frying.

  • Butter gives a richer flavor; olive oil is lighter and more neutral.

Introduction

Few side dishes capture the heart like Crispy Fried Potatoes and Onions—golden on the outside, tender inside, and bursting with savory, sweet notes from slowly caramelized onions. Whether you pair them with breakfast eggs or a hearty steak dinner, this simple skillet recipe delivers pure comfort in every bite.

Step-by-Step Cooking Guide

1. Prepare the Potatoes
Peel, slice evenly, and soak in cold water for 10 minutes to remove starch. This ensures maximum crispiness. Drain and pat completely dry.
Tip: A mandoline slicer can help you achieve even, thin slices quickly.

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2. Heat the Oil or Butter
Olive oil provides a clean, subtle taste; butter offers a rich, savory depth. Heat until shimmering (or until butter is foamy).

3. Fry the Potatoes
Lay potatoes in a single layer—avoid crowding. Fry each side until golden and crisp, about 4–5 minutes per side. Season with salt, pepper, and paprika as they cook.
Tip: Work in batches for best texture. Keep cooked batches warm in a low oven.

4. Add the Onions
Move potatoes to the edges, add sliced onions to the center. Reduce heat to medium, cook 10–15 minutes until soft and caramelized, stirring occasionally.

5. Combine & Finish Cooking
Mix potatoes and onions together, letting flavors meld for a few minutes. Taste and adjust seasoning.

6. Garnish & Serve
Top with fresh parsley or chives for a pop of color and freshness. Serve hot.

Ingredient Details & Substitution Tips

  • Potatoes: Yukon Golds offer creamy centers; Russets crisp beautifully.

  • Onions: Yellow onions caramelize well, red onions add mild sweetness.

  • Oil/Butter: For a vegan version, stick to oil; for indulgence, use butter or a mix.

  • Paprika: Smoked paprika adds a subtle smoky warmth—optional but recommended.

Recipe Variations & Serving Suggestions

  • Loaded Breakfast Style: Top with fried eggs, shredded cheese, and hot sauce.

  • Garlic Lovers: Add minced garlic during the last 2 minutes of cooking.

  • Herb Upgrade: Try rosemary or thyme for a more aromatic flavor profile.

Serve alongside roast chicken, grilled steak, or as part of a hearty brunch spread.

Storage & Make-Ahead Info

  • Storage: Cool completely, refrigerate in airtight container for up to 3 days.

  • Reheating: Re-crisp in a skillet over medium heat for 5–7 minutes. Avoid microwaving if you want to keep them crispy.

  • Make-Ahead Tip: Slice and soak potatoes ahead, keep submerged in water in the fridge for up to 24 hours (drain & dry before cooking).

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FAQs

Q: Can I use sweet potatoes?
A: Yes, but they’ll cook a bit faster—watch closely to prevent burning.

Q: My potatoes aren’t crispy—why?
A: They may have been too wet or the pan was overcrowded. Dry thoroughly and cook in batches.

Q: Can I bake instead of fry?
A: Yes—toss with oil, spread on a baking sheet, and bake at 425°F for 25–30 min, flipping halfway.

Personal Note

This recipe is my go-to when I need something that’s both rustic and irresistible. The scent of onions caramelizing alongside sizzling potatoes fills the kitchen with anticipation—and usually draws everyone to the stove before I’ve even plated it.

Rabia
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