Some of the best comfort foods are also the simplest. You don’t need a long ingredient list or complicated cooking techniques to make something that everyone at the table will love. Fried Potatoes and Onions are a perfect example.
Thinly sliced or cubed potatoes are soaked briefly in salted water, then fried in a combination of peanut oil and butter until golden brown and crisp around the edges. Sweet onion is added to the skillet, where it becomes tender, lightly caramelized, and wonderfully savory.
The result is a rustic side dish with crispy potatoes, soft sweet onions, buttery flavor, and just the right amount of seasoning. Finish everything with a sprinkle of paprika and fresh basil, and you have an easy dish that works for breakfast, lunch, or dinner.
This recipe is especially useful when you need an inexpensive side dish that doesn’t require much preparation. Pair the potatoes with eggs and bacon for a hearty breakfast, serve them alongside grilled chicken or steak at dinner, or simply enjoy a bowl on its own when you’re craving something warm and satisfying.
Why You’ll Love These Fried Potatoes and Onions
There are plenty of reasons this humble recipe has remained a favorite in home kitchens.
Simple ingredients: Potatoes, onions, butter, oil, and a few seasonings are all you need.
Budget-friendly: Potatoes and onions are inexpensive staples that can feed the whole family.
Crispy and flavorful: The potatoes develop beautifully browned edges while the onions become sweet and tender.
Easy to customize: You can cut the potatoes into cubes, wedges, or thin slices depending on your preference.
Perfect for any meal: These potatoes are delicious for breakfast, brunch, lunch, or dinner.
One-skillet cooking: A heavy cast-iron skillet gives the potatoes plenty of contact with the hot cooking surface for excellent browning.
Ingredients You’ll Need
- Enough peanut oil to generously coat the bottom of a heavy skillet
- 2 tablespoons unsalted butter
- 1 pound Idaho Russet or red potatoes
- 4 cups water
- 2 tablespoons salt, for the soaking water
- 1/2 medium sweet onion, such as Vidalia, cut into chunks
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
- Fresh basil, for garnish
Russet or Red Potatoes?
Either variety works beautifully.
Russet potatoes contain more starch and can become wonderfully crisp on the outside while remaining fluffy inside.
Red potatoes are slightly waxier and hold their shape well during cooking. They also have a naturally creamy texture and thin skin.
The original recipe favors red potatoes, but there’s no wrong choice here. Use whichever variety you have available.
How to Make Fried Potatoes and Onions
Step 1: Heat the Skillet
Place a heavy 9-inch cast-iron skillet over medium heat.
Depending on your stovetop, you may need to adjust the temperature slightly. The goal is to get the cooking fat hot enough to fry the potatoes without allowing it to smoke.
Add enough peanut oil to coat the entire bottom of the skillet. Then add the butter.
Allow the oil and butter to heat until the surface looks shimmery, but don’t let it smoke.
If the oil begins smoking, carefully remove the skillet from the heat and allow it to cool slightly before continuing.
The combination of peanut oil and butter gives these potatoes a wonderful balance of frying power and rich buttery flavor.
Step 2: Prepare the Potatoes
Wash the potatoes thoroughly. Peel them if desired, although leaving the skins on is perfectly fine, especially when using red potatoes.
Cut the potatoes into pieces that are as uniform in size as possible.
You can make cubes, thin slices, or small wedges. The most important thing is consistency. Potatoes of similar sizes will cook more evenly.
As you cut the potatoes, place them into a bowl containing 4 cups of water mixed with 2 tablespoons of salt.
Let them sit in the salted water for about 5 minutes.
This quick soak helps season the potatoes while also removing some surface starch, which can encourage better browning and crisping.
Step 3: Prepare the Onion
While the potatoes are soaking, cut the sweet onion into relatively large chunks.
Keep the onion pieces somewhat larger than the potato pieces. This helps them maintain some texture while the potatoes cook.
Vidalia or another sweet onion works particularly well because its mild sweetness becomes even more pronounced as it cooks.
Step 4: Drain and Dry the Potatoes
After about 5 minutes, drain the potatoes thoroughly.
This step is extremely important.
Use paper towels or a clean kitchen towel to dry the potatoes as much as possible. Excess water can cause hot oil to splatter, and wet potatoes won’t brown as effectively.
Take a moment to make sure the potato pieces are genuinely dry before placing them into the hot skillet.
Step 5: Add the Potatoes and Onions
Once the oil is shimmering and the butter has melted, carefully add the potatoes and onion to the skillet.
Be cautious when adding the potatoes because any remaining moisture can cause the hot oil to splatter.
Arrange the potatoes in as close to a single layer as possible.
Don’t overcrowd the skillet.
If all the potatoes cannot fit comfortably with space around them, cook them in batches. Overcrowding traps moisture and can cause the potatoes to steam rather than fry.
For the crispiest results, each piece should have enough contact with the hot pan and oil.
Step 6: Cook Until Golden
Allow the potatoes and onions to cook undisturbed for approximately 4 minutes on the first side.
Resist the temptation to constantly stir them. Giving the potatoes time to sit against the hot skillet allows a golden crust to develop.
After about 4 minutes, turn the potatoes and cook the opposite side for another 2–4 minutes.
The exact cooking time depends on the size and thickness of your potato pieces.
Continue turning as necessary until the potatoes are golden brown on the outside and tender inside.
The onions should also be softened and lightly browned around the edges.
Step 7: Season Immediately
Once the potatoes are beautifully browned and cooked through, carefully transfer them to a plate lined with paper towels.
Allow the excess oil to drain briefly.
Then season the potatoes and onions with salt and freshly ground black pepper while they’re still hot.
Seasoning immediately helps the salt adhere to the freshly fried surface.
Finish with a light sprinkle of paprika and fresh basil.
Serve hot and enjoy.
Tips for Extra-Crispy Potatoes
Dry the potatoes well. Moisture is one of the biggest enemies of crispy fried potatoes.
Don’t overcrowd the skillet. Give the potato pieces enough space to brown properly.
Use a heavy skillet. Cast iron retains heat extremely well and is excellent for frying potatoes.
Don’t constantly stir. Let the potatoes sit against the hot pan long enough to form a crust.
Keep the pieces uniform. Similar-sized pieces cook at the same rate.
Season while hot. Salt sticks better immediately after frying.
Common Mistakes to Avoid
The most common mistake is adding wet potatoes to very hot oil. Besides creating dangerous splattering, excess water prevents the potatoes from developing a crisp exterior.
Another problem is overcrowding the skillet. If the potatoes are packed tightly together, they release moisture and essentially steam themselves.
It’s also easy to turn the heat too high. The outside of the potatoes can become dark before the centers are tender. Medium heat gives you better control.
Finally, don’t forget that butter can burn. The peanut oil helps increase the frying stability, but you should still monitor the skillet carefully.
Easy Variations
This recipe is delicious as written, but it’s also incredibly easy to customize.
For garlic potatoes, add minced garlic during the final minute or two of cooking.
For a spicy version, sprinkle the finished potatoes with cayenne pepper or crushed red pepper flakes.
Add diced bell peppers along with the onions for extra color and flavor.
Fresh rosemary, thyme, parsley, or chives can also be used instead of basil.
For a heartier breakfast, serve the fried potatoes with scrambled eggs, crispy bacon, sausage, or breakfast ham.
You can even top them with shredded cheddar cheese during the final minute of cooking and allow it to melt.
What to Serve With Fried Potatoes and Onions
These potatoes are one of those side dishes that seem to go with almost everything.
Serve them alongside grilled steak, roasted chicken, pork chops, burgers, or meatloaf.
For breakfast, pair them with eggs and sausage. For brunch, serve them with scrambled eggs, toast, and fresh fruit.
They’re also excellent alongside a simple green salad when you want something comforting without making an elaborate meal.
How to Store and Reheat
Allow leftover potatoes to cool before placing them in an airtight container.
Refrigerate for up to 3–4 days.
For the best texture, reheat them in a skillet over medium heat with a small amount of oil or butter. This helps restore some of the crispness.
You can also reheat them in an air fryer or oven.
The microwave works when you’re in a hurry, but the potatoes will be softer rather than crispy.
Frequently Asked Questions
Should I peel the potatoes?
You don’t have to. Red potatoes are especially delicious with their skins left on. If using Russets, peel them if you prefer a smoother texture.
Why soak the potatoes in salted water?
The short soak seasons the potatoes and helps remove some surface starch. Drying them thoroughly afterward is especially important for achieving good browning.
Can I use olive oil instead of peanut oil?
Yes. Peanut oil is used in the original preparation, but another suitable cooking oil can be substituted according to your preference.
Can I make these potatoes ahead of time?
They’re best served immediately, but you can prepare them ahead and reheat them in a skillet or air fryer to bring back some of their crispness.
What onions work best?
Sweet onions such as Vidalia are excellent because they become tender and naturally sweet as they cook. Yellow onions are also a good substitute.
Final Thoughts
Fried Potatoes and Onions are proof that some of the most satisfying meals come from the simplest ingredients. Crispy golden potatoes, tender sweet onions, rich butter, and a little salt and pepper create a side dish that feels comforting and familiar.
Whether you’re preparing a big weekend breakfast, looking for an easy dinner side, or simply want something delicious from the pantry, this recipe is worth keeping in your regular rotation.
Serve the potatoes piping hot with a sprinkle of paprika and fresh basil, and you’ll have a rustic homemade dish that’s inexpensive, flavorful, and wonderfully satisfying.
Recipe at a Glance
Prep Time: 10 minutes
Soaking Time: 5 minutes
Cook Time: 8–12 minutes per batch
Total Time: About 25–30 minutes
Servings: 3–4
Category: Side Dish / Breakfast
Cuisine: American Comfort Food