There’s something magical about potatoes in a hot skillet especially when they’re sliced thin, fried until each edge turns irresistibly golden, and paired with sweet, soft caramelized onions. These Crispy Fried Potatoes and Onions are the kind of homestyle side dish that quietly steals the entire meal.
They’re rustic, comforting, and made with simple ingredients you probably have on hand. Serve them with breakfast, next to a roasted chicken, or honestly just a plate and a fork — they’re that good. Expect empty skillets and requests for seconds.
How to Make Them (Simple Step-by-Step)
1. Start with the onions.
Heat a skillet with a bit of oil and slowly cook the sliced onions until they soften and turn golden. They should smell sweet and taste mellow, this sets the base of the dish.
2. Add the potatoes.
Pour in a little more oil, then spread the thinly sliced potatoes on top of the onions in an even layer. This helps them crisp instead of steam.
3. Let them brown.
Resist stirring at first. Let them sit for several minutes so that one side forms a gorgeous crust. Flip, and continue cooking, turning every few minutes so every surface gets its share of color.
4. Season well.
Right before serving, toss the potatoes with simple seasoning: salt, pepper, and a touch of garlic. Serve hot while their edges are still perfectly crunchy.
Notes & Tips
- Give them space to crisp:
If your skillet is too crowded, the potatoes will steam instead of fry. Cook in batches if needed. - Be patient with browning:
The secret is time and restraint letting them sit undisturbed really builds that crust. - Skillet choice matters:
A cast-iron pan is ideal for even heat and deep color. - Extra add-ins:
Bell peppers, paprika, rosemary, thyme, or even melted cheese are all delicious variations.
FAQs
1. Can I use a different type of potato?
Yes! Russets give the crispiest results, while Yukon Golds stay creamy and rich. Both work beautifully.
2. How thin should I slice the potatoes?
As thin as you comfortably can, about 1/8 inch or less. Thinner slices crisp more quickly.
3. My potatoes aren’t browning. What happened?
They were probably too crowded or stirred too often. Spread them out and let them sit longer between flips.
4. Can I make them ahead?
They’re best eaten immediately, but leftovers can be reheated in a dry skillet to bring back some of the crisp.
5. What should I serve them with?
Breakfast eggs, roasted meats, grilled sausages, or just a simple salad, they pair with almost everything.
