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Crispy Skillet Fried Potatoes and Onions

This classic side dish delivers beautifully browned, tender potatoes with sweet, caramelized onions, creating a comforting and incredibly flavorful accompaniment to any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Comfort Food
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet or Yukon Gold Potatoes peeled and cut into 1/2-inch cubes
  • 1 large Yellow Onion peeled, halved, and thinly sliced or diced
  • 3-4 tbsp Vegetable Oil or canola oil, bacon fat, or a mix
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste
Optional Seasonings
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • Large (10-12 inch) Cast Iron Skillet or Heavy-Bottomed Frying Pan
  • Cutting Board
  • Sharp Knife
  • Slotted Spatula
  • Paper Towels

Method
 

  1. After peeling and cubing the potatoes, rinse them thoroughly under cold water to remove excess starch. This helps achieve crispier results. Pat them completely dry with paper towels. Excess moisture will steam the potatoes instead of frying them.
  2. Heat 3-4 tablespoons of oil (or bacon fat) in a large (10-12 inch) cast iron skillet or heavy-bottomed frying pan over medium-high heat until shimmering. Ensure the pan is hot before adding potatoes.
  3. Carefully add the dried potato cubes to the hot skillet, spreading them into a single layer. Do not overcrowd the pan; if necessary, cook in two batches. Cook undisturbed for 5-7 minutes until a golden-brown crust forms on the bottom. Using a slotted spatula, gently flip the potatoes and cook for another 5-7 minutes until another side is browned. Reduce heat to medium.
  4. Continue cooking the potatoes, stirring every 3-5 minutes, for another 10-12 minutes, or until they are tender when pierced with a fork and evenly browned on most sides. If using more than 1 large onion, consider adding them slightly earlier.
  5. Add the sliced onions to the skillet with the potatoes. Stir well to combine. Cook for 8-10 minutes, stirring occasionally, until the onions are softened, translucent, and slightly caramelized. Season generously with salt, black pepper, and optional garlic powder and smoked paprika. Stir to distribute the seasonings evenly.
  6. Increase heat to medium-high for the last 2-3 minutes, stirring occasionally, to get a final crisp on both the potatoes and onions, if desired. Taste and adjust seasonings as needed.
  7. Remove from heat. Garnish with fresh chopped parsley, if using, and serve immediately as a delicious side dish.

Notes

For even crispier potatoes, avoid overcrowding the pan. Cook in batches if your skillet isn't large enough. Using bacon fat instead of oil adds an incredible depth of flavor. You can also par-boil the potatoes for 5-7 minutes before frying to reduce cooking time and ensure a tender interior, but make sure to dry them extremely well afterwards.