Here’s how to achieve the perfect skillet of fried potatoes and onions.

This recipe uses a simple technique to ensure the potatoes get crispy without burning the onions.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Serves: 4 as a side

Ingredients

· 4 medium russet potatoes (about 2 lbs), scrubbed clean
· 1 large yellow or sweet onion, thinly sliced
· 3-4 tablespoons oil with a high smoke point (vegetable, canola, or avocado oil)
· 2 tablespoons butter (optional, for flavor)
· 1 teaspoon paprika (optional)
· Salt and freshly ground black pepper to taste
· 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Prep the Potatoes: You can peel the potatoes or leave the skins on for a more rustic texture. Cut them into ½-inch cubes or slice them into ¼-inch thick rounds. The key is uniform size for even cooking.
· Pro Tip: For crispier potatoes, place the cut potatoes in a bowl of cold water for 15-30 minutes. This removes excess surface starch. Drain and pat them completely dry with a clean kitchen towel. This step is crucial for browning, not steaming.
Cook the Onions: Heat 1 tablespoon of oil in a large skillet (cast iron is ideal) over medium heat. Add the sliced onions and cook, stirring occasionally, for 8-10 minutes until they are soft, sweet, and lightly caramelized. Remove the onions from the skillet and set them aside.
Fry the Potatoes:
· In the same skillet, increase the heat to medium-high. Add the remaining 2-3 tablespoons of oil (and the butter, if using).
· Once the oil is hot and shimmering, carefully add the dried potatoes in a single layer. Don’t overcrowd the pan; cook in batches if necessary.
· Let the potatoes cook undisturbed for 4-5 minutes to develop a golden-brown crust on one side. Then, stir and continue to cook, stirring only occasionally, for another 10-15 minutes until the potatoes are tender and crispy on all sides.
Combine and Season:
· Once the potatoes are cooked, reduce the heat to low. Add the cooked onions back into the skillet.
· Season generously with salt, pepper, and paprika (if using). Toss everything together and cook for another 1-2 minutes to reheat the onions and let the flavors meld.
Serve: Garnish with fresh chopped parsley and serve immediately.

Tips for Perfect Fried Potatoes & Onions

· The Pan is Key: A heavy-bottomed or cast-iron skillet distributes heat evenly and is best for achieving an even, crispy sear.
· Don’t Crowd the Pan: Overcrowding will steam the potatoes, making them soggy. Give them space to breathe and crisp up.
· Patience with the Potatoes: Resist the urge to stir constantly! Letting them sit for a few minutes at a time is what creates that desirable crispy crust.
· Customize Your Seasonings:
· Garlic Lover’s: Add 2 minced garlic cloves in the last 2 minutes of cooking.
· Smoky: Use smoked paprika instead of regular.
· Spicy: Add a pinch of red pepper flakes with the seasonings.
· Herby: Stir in other fresh herbs like thyme, chives, or dill at the end.

This simple dish is the perfect side for breakfast (with eggs and bacon), lunch, or dinner (alongside a steak, pork chop, or roasted chicken). Enjoy