Fried Potatoes and Onions are a Southern favorite. The fried potatoes are crispy on the outside, tender in the middle and flavored with caramelized onions. They are super easy to make and are absolutely delicious for anytime meals.
Estimated reading time: 5 minutes
Table of Contents
Ingredients for Fried Potatoes and Onions
I used the following simple ingredients for these wonderful Fried Potatoes and Onions: Yukon Gold potatoes, onions, salt, pepper, and vegetable oil. The reason for using Yukon Gold potatoes is that they tend to hold their shape better than Russet potatoes. You could, however, also use red potatoes.
Making the Fried Potatoes and Onions
I started by peeling the potatoes, then cut them into 1-inch cubes. Then, I boiled them in salted water, just until they started to become tender. This took about 5 minutes.
After 5 minutes, I drained the potatoes and set them aside for several minutes to ensure that they were fully drained.
Once the potatoes were well drained, I heated some vegetable oil in a large skillet over medium-high heat. I added the potatoes and let them cook for about 10 minutes, stirring occasionally.
Then I added the onions and pepper and gave the mixture a good stir.
I let the potatoes and onions cook for another 15 to 20 minutes stirring occasionally. After that time, the potatoes were crispy and the onions nicely browned.
I sprinkled the potatoes with some parsley before serving them.
The Easy Fried Potatoes and Onions are amazingly delicious and are the perfect side dish. They are one of our staple dishes. Yum!
Frequently Asked Questions
I like to cook the potatoes in salted boiling water just until they start to become soft. The reason is that this pre-cooking speeds up the process. You could, however, start with raw potatoes that were thoroughly dried.
You could use any neutral tasting oil in this recipe. You could also use a combination of unsalted butter and vegetable oil. I would, however, not recommend using olive oil because of its stronger taste.
I like to use Yukon gold potatoes because they tend to hold their shape. However, I’ve also used Russet potatoes in the past as well as red potatoes. If you do use Russet potatoes, watch them carefully to ensure that they don’t break up during the cooking process.
I consistently use yellow onions, preferable sweet yellow onions because that’s what I have on hand. However, any type of onion will work in this recipe.
I generally use a non-stick skillet. However, especially in the South, it’s not unusual that a cast iron skillet is used because of its superior heat conducting characteristic. Therefore, yes a cast iron skillet can definitely be used.
Other Delicious Potato Recipes
I think that potatoes are my favorite food! Therefore, I have a number of recipes for potato side dishes in addition to these Easy Fried Potatoes and Onions. These are some of my all-time favorites!
- Crispy Mojo Potatoes
- Cheesy Bacon Ranch Potatoes
- Irish Stacked Potato Bites
- Pommes Anna
- Potatoes Lyonnaise
- Easy Stove Top Roasted Potatoes
- Betsy’s Potatoes
I first posted this super simple recipe on October 1 of 2016. Since then, it’s been a regular side dish in our house.
The recipe is the same as was posted in 2016. However, I’ve updated the photographs and text.
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Fried Potatoes and Onions
- 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 3 cups) (See Tip 1)
- 1 Tablespoon Kosher salt
- 3 Tablespoons vegetable oil (See Tip 2)
- ¼ teaspoon freshly ground black pepper
- 1 large onion, chopped (about 1 ½ cups) minced (about 1-½ cups)
- Chopped parsley or chives for garnish (Optional) optional
- Boil potatoes in water salted with 1 Tablespoon of Kosher salt just until they start to become tender, about 5 minutes. Drain well.
- Heat vegetable oil in a large skillet over medium-high heat. Add potatoes and cook stirring occasionally for 10 minutes.
- Add onions and pepper. Continue cooking, stirring occasionally, until the potatoes are crispy on the outside and the onions are nicely browned, about 15 to 20 minutes.
- If desired, garnish with minced parsley or chopped chives.
- Yield: 4 servings.
Chula’s Expert Tips
- Yukon gold potatoes are perfect for this recipe because they tend to hold their shape. You can, however, use red potatoes or Russet potatoes.
- I like to use peanut oil in this recipe because of its high heat characteristic. Feel free, however, to use any neutral tasting oil.