Skillet Fried Potatoes and Onions

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

4.88 from 16 votes

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.

Prep Time5

Cook Time25

Course: Side Dish

Cuisine: American, Southern

Servings: people

Calories: 287kcal

Author: Gina Abernathy

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