FRIED POTATOES AND ONIONS Recipe

I can’t wait to share my favorite approach to Crispy Fried Potatoes And Onions that relies on a single pantry staple.

I don’t know why but a skillet full of golden potatoes and a yellow onion drags me straight back to messy family kitchens. My version kind of lives between Old Fashioned Fried Potatoes And Onions and those late night searches for Fried Potatoes On Stove that promise crunchy edges.

There is this tug of sweet onion pockets against salty browned potato bits that keeps you sneaking forks, even when you said you were full. I screw it up sometimes, mostly by overdoing stuff, but when it hits, you’ll be staring at the pan wondering what tiny tweak made it sing.

Ingredients

• Potatoes: Starchy and filling, mostly carbs, decent potassium and vitamin C, great for comfort food.
• Onion: Adds sweet savory flavor when caramelized, low calorie, provides fiber and antioxidants.
• Neutral oil: Neutral oils fry evenly, supply mostly healthy fats, use sparingly for crisp edges.
• Butter: Gives rich flavor and browning, adds saturated fat so use in moderation.
• Garlic: Pungent and aromatic, little adds big flavor and antioxidants but cooks fast.
• Smoked paprika or red pepper flakes: Smoked paprika brings warmth and smokiness, flakes give heat, both boost flavor.
• Parsley: Bright herb, adds fresh color and vitamin K, lightens rich fried dish.
• Salt: Salt enhances flavors, necessary but don’t overdo it, balances richness.
• Pepper: Pepper adds bite and aroma, helps counterbalance starchy potatoes.

Ingredient Quantities

• 2 lb (about 900 g) potatoes (Yukon Gold or russet), peeled
• 1 large yellow onion (about 8 oz / 225 g), thinly sliced
• 3 tbsp neutral oil (vegetable, canola or sunflower)
• 2 tbsp unsalted butter (optional)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced (optional)
• 1 tbsp fresh parsley, chopped (optional)
• 1/4 tsp smoked paprika or 1/4 tsp red pepper flakes (optional)

How to Make this

1. Peel the potatoes and cut them into roughly 1/2 inch cubes, rinse under cold water until the water runs clear to remove excess starch, then pat very dry with towels.

2. If you want faster, fluffier insides: parboil the potato cubes in salted boiling water for 4 to 5 minutes, drain well and let steam dry in the colander for a minute; if you skip parboil it’s fine, you’ll just cook them a bit longer in the pan.

3. Heat a large skillet (cast iron or heavy stainless is best) over medium high, add the 3 tbsp neutral oil and 1 tbsp of the butter if using, let the fat shimmer but not smoke.

4. Add the potatoes in a single layer, don’t crowd the pan, sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper; leave them undisturbed 5 to 7 minutes so a crust forms on the bottom.

5. Flip or stir the potatoes to brown other sides, then push them to one side of the pan and add the thinly sliced onion to the empty space, cook the onions until they start to soften and caramelize 6 to 8 minutes, stirring the onions so they don’t burn.

6. If the potatoes are still firm, cover the pan for 3 to 5 minutes to steam them through, then remove the lid and increase heat to medium high to let excess moisture evaporate so things get crispy again.

7. Add the minced garlic and the remaining 1 tbsp butter if using, plus 1/4 tsp smoked paprika or 1/4 tsp red pepper flakes if you like heat, toss everything together and cook 30 to 60 seconds until the garlic is fragrant, don’t let it burn.

8. Taste and adjust seasoning, add more salt or pepper if needed; sprinkle 1 tbsp chopped fresh parsley just before serving for brightness.

9. Serve hot, and a few quick tips: use room temperature or cold potatoes from the fridge for better crisp, don’t overcrowd the pan or you’ll steam instead of fry, and be patient with the browning it makes all the difference.

Equipment Needed

1. Vegetable peeler, to strip the skins off the potatoes
2. Chef’s knife, for cubing potatoes and slicing the onion (a little duller knives are safer but sharpened is nicer)
3. Cutting board, big enough to work on without crowding
4. Large skillet (cast iron or heavy stainless), same pan you’ll fry and toss everything in
5. Medium pot, if you want to parboil the potatoes first
6. Colander, for rinsing and draining the potato cubes
7. Tongs or a sturdy spatula, to flip and move potatoes without breaking them up
8. Kitchen towels or paper towels, to pat the potatoes very dry before frying

FAQ

FRIED POTATOES AND ONIONS Recipe Substitutions and Variations

• Potatoes: swap with red potatoes or baby fingerlings if you want them to hold shape, they stay firmer when fried. For a sweeter softer finish use sweet potatoes but plan for longer cook time
• Onion: use shallots for a milder sweeter taste, or red onion for a sharper bite and nicer color, or leeks if you want something gentler
• Neutral oil: use avocado oil for a higher smoke point, or light olive oil for more flavor, or grapeseed oil as a neutral stand in
• Smoked paprika or red pepper flakes: swap smoked paprika for regular paprika plus a tiny pinch of cayenne if you want smoke without the jar, or use chipotle powder for more heat and smokiness

Pro Tips

1. Dry is everything. After rinsing press the cubes really dry with towels, or let them sit a minute in a colander to steam off extra moisture — wet potatoes steam not crisp. If you parboil, toss them around in the colander or shake the pot to rough up the edges a little, those ragged bits turn into the best crunchy bits.

2. Use a heavy pan and get the oil hot but not smoking, start with mostly oil and add a little butter near the end so the butter wont burn. Cast iron or thick stainless holds heat better so you keep that golden crust, and don’t be afraid to work in batches if the pan gets crowded.

3. Patience makes crunch. Leave the potatoes alone long enough after you add them so a crust forms, then flip and repeat. If you stir too often you’ll never get brown, and if you cover the pan only do it briefly to steam through then uncover to dry things back out.

4. Timing for aromatics matters. Add onions once the first crust is set so they can caramelize in the pan space, add garlic only in the last 30 to 60 seconds so it gets fragrant but doesnt burn. Finish with fresh parsley or a squeeze of lemon to brighten, never cook the herb too long.

5. Salt smartly and taste as you go. Salt early to pull flavor into the potatoes but taste at the end and adjust, add a pinch of smoked paprika or red pepper flakes for depth if you like heat, and one trick many forget: cold or fridge potatoes crisp up better than ones that sit at room temp for hours.