Southern Skillet Fried Potatoes and Onions
Southern Skillet Fried Potatoes and Onions are a fast and easy one-skillet side dish that comes together in minutes. They’re a true family favorite that’s satisfying and loaded with flavor.
These potatoes are easy to prepare, like my Garlic Parmesan Roasted Potatoes, Smashed Potatoes, and Au Gratin Potatoes. They are all delicious and will remind you of Sunday dinner at Grandma’s house.
Easy Fried Potatoes
When you’re looking for something simple as a side dish, potatoes and onions always seem to work for me. This is a one-skillet dish for tender, golden brown, and flavorful potatoes with just a few ingredients that yield a huge taste! This is the best recipe for the ultimate comfort food.
I am a potato eater and probably eat more than my fair share of potatoes. So, I am always trying to come up with a new way to prepare them. Is this recipe a new way? Absolutely not! I’ve been making this dish for years, and it hasn’t let me down yet.
Why You’ll Love This Recipe
There’s just something about Fried Potatoes and Onions that makes me happy. The smell alone will have your family in the kitchen, waiting for dinner to be ready.
- This is not your plain ole potato side dish. Not at all! These potatoes are kicked up a notch and are wonderful. This simple and quick recipe is perfect as a side dish for brunch, lunch, or dinner.
- These potatoes and onion are tossed with a little oil, steamed, and then fried to a golden brown. Yes, the potatoes are steamed right in the same skillet. Just add a lid, and you are all set.
- This dish is very versatile. If you’ve ever visited Huddle House for its ultimate “Hashbrowns All The Way,” then you’ll certainly love country fried potatoes for breakfast. Just add some bell peppers, diced tomatoes, and chopped ham to the skillet and have a delicious breakfast at home.
Ingredients and Recipe Notes
Russet Potatoes –These are the star of the show. Peel and dice them into cubes. These are also known as Idaho potatoes.
Onion – finely diced onion gives this dish tremendous flavor. White, yellow, or Vidalia onion will work nicely.
Oil – You’ll need a little oil to fry the potatoes and onion. I use vegetable oil for this dish, but a little bacon grease would add more flavor.
Salt, Pepper, and Garlic Powder: Measure with your heart and use your favorite seasonings.
How To Make Fried Potatoes and Onions In A Skillet
Is there a secret to skillet frying potatoes? Nope. They are really super simple and one of the easiest side dishes to prepare.
- Peel and dice potatoes into 1″ cubes. Finely dice the onion.
- Using a 10-inch skillet, add enough oil to cover the bottom and heat the oil.
- Drop in potatoes and onions, and season with salt, pepper, and garlic powder. Stir.
- Cover and cook for about 10 minutes without stirring. Uncover. Stir gently and flip the potatoes. Continue to cook uncovered for about 10-15 more minutes or until you reach desired tenderness, and the potatoes are browned.
Recipe Tip** Do not over-stir the potatoes. Stir them and then leave them alone for about 4-5 minutes. Stir again. Don’t Overmix While Cooking. This allows the potatoes time to fry and brown in the oil. All stoves cook differently. Keep an eye on the heat and adjust accordingly if the potatoes are browning too quickly.
How Can I Tell if My Potatoes Are Done?
The secret to the perfect fried potatoes is patience. You want your potatoes to be crispy on the outside and tender on the inside. If you are not sure by looking at them, stick a fork in them. If they are fork-tender–they are done. Brown The Potatoes For the best crispy fried potatoes.
How Do I Keep My Potatoes From Sticking To The Skillet?
The trick to keeping your potatoes from sticking to the bottom of the skillet is to make sure you have enough oil and that the oil is hot. Also, allow the bottoms of the potatoes to brown before flipping. Once they have browned and are ready to flip, the potatoes will release easily from the bottom of the skillet.
The Best Potatoes
For this recipe, you’ll want to choose a potato that does not get mushy. A Russett potato will hold its shape when cooked and fried. These are good starchy potatoes and my number one choice. A Yukon Gold will also work. Save the red potatoes for boiling and roasting in another dish like this Garlic Parmesan Roasted Potatoes.
What Skillet Do I Use?
My all-time favorite skillet is my cast iron skillet. Yes, I use it all the time! It is well-seasoned, and I have used it for about 30 years now. Lots of dinners, desserts, and sides have been made in that skillet. If you don’t have one– get one and I bet it will become your favorite skillet too.
But if you don’t have one now, No Worries! You can still make these using your favorite skillet with a fitted lid. They will still turn out fantastic!
That’s it! Seriously, I told you they were simple to prepare.
What’s stopping you? Go grab a skillet and make a batch today.
Storing Leftovers
Allow the potatoes to cool to room temperature and place them in an airtight container in the refrigerator for 3-4 days. For the best outcome, reheat them in a skillet on the stovetop, or you can place them in a single layer on a baking sheet in a 350-degree oven until hot.
Recipe Tips for Success
- Use a cast iron skillet or heavy skillet for frying. My cast iron skillet is my favorite.
- Season well.
- Be patient and let the potatoes get a crispy coating on the underside before flipping.
Recipe FAQs
There is no need to boil your potatoes before cooking them. You will dice the potatoes into small cubes, and they will fry quickly in the skillet.
Yes. We are not boiling the potatoes first, so they should be dry. After rinsing, dry your potatoes well before dicing them.
You can freeze leftover potatoes and onions, but they are not my favorite when reheated. The texture tends to change slightly and is a bit mushy when reheated.
More Family Favorite Side Dishes
Southern Skillet Fried Potatoes and Onions
Ingredients
- 2 pounds Russet Potatoes Peeled and diced into 1″ cubes
- 1 onion finely diced
- 1/2 cup vegetable oil
- salt, pepper, and garlic powder to taste
Instructions
- Peel and dice potatoes into 1″ cubes.
- Finely dice the onion.
- Using a 10-inch skillet, add enough oil to cover the bottom. Heat oil over medium heat.
- Drop-in potatoes, drop-in onions—season with salt, pepper, and garlic powder. Stir. Cover and cook about 10 minutes without stirring.
- Uncover. Stir and flip potatoes. Continue to cook uncovered for about 10-15 more minutes or until you reach desired tenderness, and the potatoes are browned.
Made this today and they turned out perfect, caramelized, and scrumptious with no additions or changes to instructions or recipe. This is my go to for something quick and easy. Thank you for this recipe,
I’m so glad the fried potatoes and onions were a hit! My family loves this dish, too!
I fried these potatoes today. We had fried catfish, brown beans, hush puppies, and coleslaw. The potatoes were delicious.
Thank you for the comment! I’m so glad you enjoyed the recipe!
I have always made these for my family like my mom did! We boil the sliced potatoes first not quite fork tender . Then dry them and fry them with sliced onions, salt , pepper, and garlic. Yummmy!
Yummy-licious! I used Gold Yukons and they were scarfed up as soon as they hit the table — will definitely make these again and again. Thanks!
You are so welcome! This is a favorite with my family as well. Thanks for the comment!
Mine gets stuck sometimes to the pan. Any tips?
Try adding a little bit more oil to the pan. A non-stick skillet will also help with the potatoes sticking. I usually use my cast iron skillet, but it is well seasoned. Most of the time, if you will use a spatula to flip the potatoes-scraping the bottom as you flip, you will get those wonderful bits of crispy potatoes that might be sticking to the bottom.
Super easy and super flavoursome! An excellent side dish to just about anything, but we served it with pork chops and broccolini!
This is one of my favorite brunch side dishes! We served alongside a bigger spread with french toast, pancakes, and eggs and it was a hit!
We are growing loads of potatoes this year and this was a great way to use some of them up.
How delicious! This looks like a side dish that I have to make for thanksgiving.
As a Southern gal, I had never made this recipe but I’ve had it many times. I’m glad to say that has changed now thanks to you. These potatoes and onions were crazy good. Thanks!!
Thoroughly enjoy reading your recipes even though I’m a Southern country gal and basically cook the same. For folks that haven’t cooked and enjoyed delicious pan fried taters and onions, please try this recipe. Perfect for supper side or breakfast. I’ve made them for 50 years, using my hand-me-down 70 year old cast iron skillet. Also, enjoyed the pics of your furry family, GSD’s are the best. Just subscribed. Take care.
Thanks so much for the nice comment. Southern cooking is the best!
Made this today and they turned out perfect, caramelized, and scrumptious with no additions or changes to instructions or recipe. . Will make again!
Thank you for this super easy and absolutely delicious recipe. My family made me promise to make it again
I’m obsessed with this! Nothing better than some crispy potatoes and onions, yumm!
great side dish and perfect combo, love quick I can make this recipe