Southern Skillet Fried Potatoes and Onions
Southern Skillet Fried Potatoes and Onions is an easy one-skillet side dish. Potatoes, onions, and oil are the only ingredients needed for this simple dish. Just a few ingredients that yield a huge taste!
When you are 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. This is not your plain ole potato side dish. Not at all! These potatoes are kicked up a notch and are wonderful.
I am a potato eater, and I 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 way new? Nope, I’ve been making this dish for years, and it hasn’t let me down yet.
There’s just something about Fried Potatoes and Onions that make me happy. The smell alone will have your family in the kitchen, waiting for dinner to be ready.
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.
What Ingredients Do I Need?
2# russet potatoes-peeled and diced into 1″ cubes
1 onion –finely diced
1/2 cup of oil (maybe less)
Salt, Pepper, and Garlic Powder to taste
How Do I Make Skillet Fried Potatoes?
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 in 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.
Tip** Do not over stir the potatoes. Stir potatoes and then leave alone for about 4-5 minutes. Stir again. This allows the potatoes time to fry and brown in the oil.
How Can I Tell if My Potatoes are Done?
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.
What Skillet Do I Use?
My all-time favorite skillet is my cast iron skillet. Yes, I use it all of 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 the skillet. If you don’t have one– get one.
But, if you don’t have one now, No Worries! Just use 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.
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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.
OMG! This is my husbands favorite breakfast that his mom used to make him! I’m definitely going to try it out and surprise him one of these days! Thanks!
I make something very similar on the grill with foil pans. It’s a favorite whether we are at home or camping!
My roots are in rural Missouri and as such, this was a common and favorite dish! In fact, my sister made some just this week! Thanks for sharing. Great recipe.
I needed a potato dish to go with our pork chops tonight, excited to make this one!
Look like the potatoes my mom.used to make us for breakfast! Yum!
This looks delicious! I happen to have all the ingredients, so I’m making this as part of our holiday brunch tomorrow. Thank you for the recipe and tips.
That is good but simple. Will definitely make it.
Cooked this last night with pork chops and they were excellent!! Very easy to make. Thank you for the advice not to stir too much as they do need time to fry and brown. I scrubbed the red potatoes with soapy water, cut out all the ‘eyes’ and left the skin on and they were excellent!! Will definitely be making again.
Thank you for your comment. I am so glad they were excellent for you and turned out delicious! Red potatoes with the skin on are so good!
Try adding diced tomatoes and a diced Serrano pepper – in south texas they are known as papas rancheras (ranch potatoes). If they get too soggy then sauté the tomatoes and pepper in separate pan and then mix together before serving. Either way yummy
YUM! Thanks for sharing this tip. I will have to try this the next time I make Skillet Fried Potatoes and Onions.
I love potatoes too; I always have to have potatoes in my pantry 😂! I love your tips about not over-stirring the potatoes because I feel like if I stir my potatoes a lot, they don’t cook evenly, and they become mushy. So I really appreciate your tip.
Potatoes and onions are a perfect combination 👌
Medium heat? Mine ended up burnt so low heat next time.
Hi Dan! So sorry your potatoes did not turn out well. I have made them countless times as well as many other people. The medium heat always works well for me as well as others. As you know, all stoves are different. Heat may need to be adjusted according to your stove. Thanks for the comment. Have a great day. Gina
Can I fry them in butter instead of oil?
I have not fried these potatoes in butter. I am not sure the outcome if you use butter instead of oil. The oil will fry and crisp the potatoes.
I make fried potatoes pretty much like this except I use bacon fat that I keep after frying bacon and store in the refrigerator. They’re delicious!
These potatoes are my family’s favorite for breakfast! So crispy!
These fried potatoes and onions were so delicious! I loved all the flavors and they came out perfectly!
Thank you! They are a family favorite!
i love one pan meals – the potatoes are super crisy!
great side dish and perfect combo, love quick I can make this recipe
I’m obsessed with this! Nothing better than some crispy potatoes and onions, yumm!
Thank you for this super easy and absolutely delicious recipe. My family made me promise to make it again
Made this today and they turned out perfect, caramelized, and scrumptious with no additions or changes to instructions or recipe. . Will make again!
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!
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!!
How delicious! This looks like a side dish that I have to make for thanksgiving.
We are growing loads of potatoes this year and this was a great way to use some of them up.
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!
Super easy and super flavoursome! An excellent side dish to just about anything, but we served it with pork chops and broccolini!
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.
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!
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!