Skillet Fried Potatoes and Onions

A plate with soup beans, hoecakes, a pork chop, and fried potatoes and onions.

5 from 1 vote

Skillet Fried Potatoes and Onions

Made with 4 simple ingredients and cooked in just one pan, these Skillet Fried Potatoes and Onions are a classic and delicious recipe that can be whipped up super fast, for a super satisfying dish.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Keyword: vegetables

Servings: servings

Calories: 263kcal

Ingredients

1 1/2 pounds russet potatoes about 3-4 medium potatoes
1 small yellow or sweet onion
1/4 cup bacon grease, butter, or oil
seasoning salt blend or salt and pepper

Instructions

Peel the potatoes, rinse, and cut into diced-sized cubes or 1/4-inch slices. Place in a bowl and cover with water. Allow the potatoes to soak for 10 minutes, then drain and dry completely with paper towels.
Peel, halve, and slice the onion into 1/4-inch slices.
In a large cast-iron skillet or heavy-bottomed pan, melt bacon grease, butter, or oil over medium heat.
Carefully add the potatoes in a single layer. Do not disturb the potatoes for 4 minutes, then stir. Cook for another 10-12 minutes, stirring every 2-3 minutes until potatoes are mostly golden brown on all sides.
Add the sliced onions to the skillet. Lower the heat slightly, and cook for about 3-5 minutes, stirring occasionally, until the onions start to soften and become translucent.
Season with a seasoning salt blend or salt and black pepper as desired.

Video

Notes

Storage:

Fridge: If you've got leftovers, lucky you! Let the potatoes and onions cool completely, then store in an airtight container in the fridge for 3-5 days. When you're ready to eat them, reheat in a lightly oiled skillet set over medium heat, or microwave them in 30 second intervals. You can also reheat them in a preheated 350°F oven to re-crisp the potatoes and onions.

Freezer: We don't recommend freezing this dish, as the potatoes can become slightly mushy once frozen and thawed, but if you're in a pinch and need to, freeze them in an airtight container for up to 3 months. Thaw them in the fridge the night before you're ready to eat them, then reheat using the instructions above.

Tips:

Add Herbs and Spices. This is the most classic, uncomplicated version of this dish, but jazz it up with different herbs and spices. Add minced garlic, a few sprigs of rosemary or thyme, or a sprinkle of your favorite spices like cumin or cayenne to amp up the flavor profile.

Use The Correct Pan. We strongly recommend using a cast iron skillet or a heavy bottomed pan, like a dutch oven. These conduct the most heat, which lets the oil come to the right temperature, and ensures the potatoes and onions fry and cook evenly.

Hot Oil is Essential. Be sure to allow your pan and oil to get hot enough. If you add your potatoes to a pan with oil that isn't warm enough, the potatoes won't brown or fry up correctly. They'll just absorb the oil and turn out greasy and uncooked.

Let Potatoes Cook! Allow your potatoes to cook, undisturbed for about 5 minutes. It might be tempting to stir them before then, but trust us, this is how you get that nice, golden, crispy crust!

Nutrition

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