Fried Potatoes and Onions

Southern Skillet Fried Potatoes and Onions are a fast and easy one-skillet side dish that comes together in 25 minutes. Whether served as a breakfast side, alongside a hearty dinner, or even as a quick snack, these potatoes are easy to make and always a crowd-pleaser.

Fried Potatoes and Onions in a white bowl.

When looking for something simple as a side dish, fried potatoes with onions always 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! The best recipe for the ultimate comfort food.

If you love potato recipes, then you’ve got to try my Oven Roasted Parmesan Potatoes, Crispy Smashed Potatoes, and Au Gratin Potatoes with Mushrooms. They are all delicious and will remind you of Sunday dinner at Grandma’s house.

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💗 Why You’ll Love This Recipe

Just something about Pan-Fried food makes me happy. The smell alone will have your family in the kitchen, waiting for dinner to be ready.

  • Simple Ingredients – Made with just four simple ingredients, nothing fancy, just pantry staples you probably already have on hand.
  • Easy to Make – Five minutes of prep and straightforward cooking steps make this recipe perfect for even beginners.
  • Crispy and Flavorful – Skillet potatoes with onions are tossed with a little oil, steamed, and then fried to a golden brown, creating perfectly crispy edges and tender centers.
  • Versatile – Perfect as a breakfast side, with dinner, or even on its own. This dish is very versatile. If you’ve ever visited Huddle House for its ultimate “Hashbrowns All The Way,” you’ll love country-fried potatoes for breakfast. Add some bell peppers, diced tomatoes, and chopped ham to the skillet, and have a delicious breakfast at home.

📖 Recipe Variations

  • Add Butter – Stir in a little butter during the last few minutes for extra richness.
  • Spice It Up – Add paprika, cayenne pepper, or chili powder for a kick.
  • Add Vegetables – Mix in bell peppers, mushrooms, or diced jalapeños for flavor.
  • Cheesy Twist – Sprinkle shredded cheddar or parmesan over the potatoes before serving.

🔪 How To Make This Recipe

Southern Pan-Fried Potatoes and Onions are super simple and one of the easiest side dishes to prepare.

Diced potatoes on a cutting board.

Step 1: Peel and dice the potatoes into 1″ cubes.

Diced onions on a cutting board with a knife.

Step 2: Finely dice the onion.

Oil in a copper skillet on the stovetop for frying potatoes and onions.

Step 3: Using a 10-inch skillet, add enough oil to cover the bottom and heat the oil.

Seasoned potatoes and onions in a skillet on the stovetop.

Step 4: Drop in potatoes and onions. Season with salt, pepper, and garlic powder. Stir to coat well, cover and cook for 10 minutes without stirring.

Frying potatoes and onions in a skillet until browned.

Step 5: Uncover. Stir and flip the potatoes. Continue to cook and stir uncovered for about 10-15 more minutes or until you reach the desired tenderness and the potatoes are browned.

Cooked potatoes and onions in a white bowl.

Step 6: Serve for breakfast, brunch, or dinner.

🍽 Serving Suggestions

These old-fashioned fried potatoes and onions are great for any time of the day. They are simple enough for any day of the week when you want something a little different as a side dish.

Breakfast: Serve these easy fried potatoes and onions alongside eggs, bacon, Old-fashioned biscuits, and fresh tomato gravy.

Dinner: Serve these fried potatoes with steak, BBQ chicken drumsticks on the grill, simple grilled hamburgers, or bone-in fried pork chops.

🧺 Storing and Reheating Leftovers

Leftovers: Allow the potatoes to cool to room temperature and place them in an airtight container in the refrigerator for 3-4 days.

To Reheat: Here are some tips for reheating leftovers.

  • Stovetop: For the best outcome, reheat leftovers in a skillet on the stovetop over medium heat.
  • Oven: You can also place them in a single layer on a baking sheet in a 350-degree oven until hot.
  • Microwave: I don’t recommend reheating these leftovers in a microwave. It will change the texture, and they will lose some crispiness.

❔ Recipe FAQs

Should I boil my potatoes when making fried potatoes recipe?

There is no need to boil your potatoes before frying them. You will dice the potatoes into small cubes so they will fry quickly in the skillet.

Should I Dry My Potatoes Before Frying?

Yes. We are not boiling the potatoes first, so they should be dry. After rinsing, dry your potatoes well before dicing them.

When skillet-frying potatoes, how can I tell when they 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.

When pan-frying potatoes, how do I keep my potatoes from sticking to the bottom of 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.

How do I make skillet fried potatoes extra crispy?

To ensure extra crispy potatoes, make sure not to overcrowd the pan, use enough oil, and avoid stirring too often while cooking.

Fried potatoes and onions on a white plate.

More Easy Side Dish Recipes

📋 Recipe

Finished dish of fried potatoes and onions in a white bowl.

Skillet Fried Potatoes and Onions

Gina Abernathy
Southern Skillet Fried Potatoes and Onions are a fast and easy one-skillet side dish that comes together in 25 minutes. Whether served as a breakfast side, alongside a hearty dinner, or even as a quick snack, these potatoes are easy to make and always a crowd-pleaser.
4.88 from 16 votes
Prep Time 5 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American, Southern
Servings 6 people
Calories 287 kcal

Ingredients
  

  • 2 pounds Russet Potatoes Peeled and diced into 1″ cubes
  • 1 onion finely diced
  • ½ 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 and onions. Season with salt, pepper, and garlic powder. Stir. Cover and cook for about 10 minutes without stirring.
  • Uncover. Stir and flip the potatoes. Continue to cook and stir uncovered for about 10-15 more minutes or until you reach the desired tenderness and the potatoes are browned.

Notes

Don’t Overstir: Do not over-stir the potatoes. Once you drop the potatoes and onions in the hot oil, stir them and leave them alone. 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.
Storing Leftovers: Allow the potatoes to cool to room temperature and place them in an airtight container in the refrigerator for 3-4 days.
To Reheat:
Stovetop: For the best outcome, reheat leftovers in a skillet on the stovetop over medium heat.
Oven: You can also place them in a single layer on a baking sheet in a 350-degree oven until hot.
Microwave: I don’t recommend reheating these fried potatoes and onions in a microwave. It will change the texture, and they will lose some crispiness.

Nutrition

Calories: 287kcalCarbohydrates: 29gProtein: 3gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 8mgPotassium: 657mgFiber: 2gSugar: 2gVitamin A: 2IUVitamin C: 10mgCalcium: 24mgIron: 1mg
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42 Comments

  1. 5 stars
    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,

  2. I fried these potatoes today. We had fried catfish, brown beans, hush puppies, and coleslaw. The potatoes were delicious.

      1. 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!

  3. 5 stars
    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!

    1. 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.

  4. 5 stars
    Super easy and super flavoursome! An excellent side dish to just about anything, but we served it with pork chops and broccolini!

  5. 5 stars
    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!

  6. 5 stars
    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!!

  7. 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.

  8. 5 stars
    Made this today and they turned out perfect, caramelized, and scrumptious with no additions or changes to instructions or recipe. . Will make again!

  9. 5 stars
    Thank you for this super easy and absolutely delicious recipe. My family made me promise to make it again

4.88 from 16 votes

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