Fried Potatoes And Onions
Golden, crisp on the outside and tender within, fried potatoes and onions embody the soul of rustic comfort cooking. This dish takes two of the most humble ingredients—earthy potatoes and sweet onions—and transforms them into something extraordinary with the help of sizzling butter, shimmering oil, and a cast iron skillet.
Each bite carries a balance of textures: the crunchy seared edges of the potato, the soft and savory sweetness of the onion, and the richness of butter infused into every layer.
It’s a dish that feels both nostalgic and timeless—simple enough for a weekday breakfast alongside eggs and bacon, yet satisfying enough to serve as a hearty side at dinner. With just a sprinkle of salt, pepper, and a touch of paprika for warmth, these fried potatoes and onions become a reminder of how the simplest ingredients, treated with care, can yield the deepest comfort.
Why People Will Love Fried Potatoes and Onions:
Simple ingredients, elevated – This recipe shows how just potatoes, onions, butter, and oil can transform into something soulful, turning everyday staples into a dish that feels indulgent.
Perfect texture contrast – The golden, crispy edges of the potatoes paired with the soft, sweet caramelization of onions create a harmony of crunch and tenderness in every bite.
Nostalgic comfort food – It evokes the flavors of home cooking, reminding people of family breakfasts, Sunday dinners, or rustic meals cooked in a cast iron skillet.
Universal appeal – Fried potatoes and onions are loved across cultures and cuisines, making them a familiar, approachable dish for almost anyone at the table.
Versatile pairing – Whether served as a hearty breakfast side with eggs, a companion to grilled meats, or simply enjoyed on their own, they adapt beautifully to any meal.
Deep flavor with minimal effort – The combination of butter, oil, salt, and pepper allows the natural flavors of the potatoes and onions to shine, proving that complexity isn’t always necessary for unforgettable taste.
Key Ingredient:
Potatoes – The humble star of the dish, bringing hearty comfort and a starchy richness that crisps beautifully when fried, while keeping a soft, creamy interior.
Sweet Onion – Adds a layer of natural sweetness and depth, caramelizing gently in the hot oil to balance the savory, salty bite of the potatoes.
Butter – Infuses the dish with a luxurious richness, enhancing flavor while helping to create those irresistible golden edges.
Peanut Oil – Provides a clean, high-heat frying base that ensures crispiness without overpowering the natural flavors of the potatoes and onions.
Salt & Black Pepper – Simple seasonings that elevate the natural sweetness of the onion and the earthy character of the potato.
Paprika & Fresh Basil (for garnish) – The finishing touches: paprika lends a smoky warmth and color, while basil adds freshness and vibrancy, transforming a rustic dish into something refined.
Expert Tips:
Choose the right potato variety – Russets give you a crisp outside with a fluffy interior, while red potatoes hold their shape better and stay slightly firm. Decide based on whether you want crispy–fluffy or crispy–firm.
Soak and dry thoroughly – After cutting, soaking the potatoes in salted water helps remove excess starch, preventing them from sticking and ensuring a crispier fry. But drying them completely with towels before frying is crucial—water causes splattering and soggy potatoes.
Control your oil temperature – Heat until shimmering but not smoking (about 350–360°F). Too cool, and the potatoes soak up oil; too hot, and they’ll burn outside while staying raw inside. A cast-iron skillet is ideal for maintaining steady heat.
Cook in small batches – Crowding the pan lowers the oil temperature and leads to steaming instead of frying. Work in layers, transferring finished potatoes to a paper towel–lined plate before adding the next batch.
Stagger the onion timing – If you like deeply caramelized onions, add them early with the potatoes. If you prefer them tender with a bit of bite, add halfway through cooking.
Butter + oil balance – Butter alone would burn, but combining it with peanut oil gives richness and a nutty flavor without sacrificing high-heat frying performance.
Season immediately after frying – Potatoes absorb salt best when they are still hot and slightly glistening with oil. Freshly cracked black pepper at this stage keeps its punch.
Add finishing garnishes thoughtfully – Paprika should be sprinkled lightly while hot so it blooms in the residual oil; basil is best added right before serving to release its aroma without wilting.
Fried Potatoes And Onions
Ingredients:
* Enough peanut oil to wet the entire bottom of your pan
* 2 tbs unsalted sweet cream butter
* 1 lb Idaho Russet or Red potatoes (I like Reds – but that is just a personal preference)
* Salted water
* ½ medium sized sweet onion like Vidalia
* Salt and Pepper to taste
* Garnish with paprika and fresh basil
Instructions
Place a heavy 9” cast iron skillet over medium heat (just a little more than medium on my electric stove).
Pour oil into the skillet and add the butter as well. Allow this to heat until the oil is shimmery on the surface – not smoking – if it starts to smoke, pull it off the heat and let it cool some until it is shimmery again.
Cut up the potatoes into pieces that are the same size – chips or cubes – your choice.
As you cut, place into 4 cups of water that has 2 Tbs of salt mixed in.
Cut up onion into bigger chunks than you cut the potato.After 5 minutes, drain the potato VERY WELL and dry with paper towels
When the oil is ready (shimmery) put the potato and the onion into the oil. Do not crowd the potatoes. If there isn’t enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel and then cook the rest.
Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.
Drain on a paper towel. Salt and pepper as soon as you remove from the oil
Garnish and serve hot.
ENJOY!
Important Notes When Making Fried Potatoes and Onions:
Cut size consistency matters – Whether you prefer cubes, wedges, or thin slices, make sure all potato pieces are the same size. This ensures even cooking and avoids having some pieces underdone while others are burnt.
Salt in the soaking water vs. final seasoning – The initial salt soak helps draw out moisture and adds subtle seasoning inside the potato, but you’ll still need to salt them again after frying for a fully developed flavor.
Drying is non-negotiable – Even slight moisture left on the potatoes can cause oil splatters and make them soggy. A thorough pat dry with paper towels or a clean kitchen towel is key to crisp results.
Pan choice affects outcome – Cast iron skillets are best because they hold steady heat, allowing the potatoes to brown evenly. Thin pans or non-stick skillets often lose heat when crowded, leading to pale, limp fries.
Don’t move them too early – Let the potatoes sit undisturbed for the first few minutes to develop a golden crust before flipping. Constant stirring breaks the crust and prevents browning.
Onion cut size impacts texture – Larger onion chunks retain a soft bite and sweet juiciness, while finely sliced onions caramelize quickly and almost melt into the potatoes. Decide based on the texture balance you want.
Seasoning flexibility – Salt and pepper are the base, but a sprinkle of smoked paprika, cayenne, or garlic powder can add another flavor layer without overwhelming the simplicity of the dish.
Best served fresh – Fried potatoes lose their crispness as they sit. They’re at their peak within minutes of leaving the skillet, so plan to serve immediately.
Reheating tips – If you must reheat, skip the microwave (which softens them). Instead, re-crisp in a hot skillet or oven to revive texture.
Pairings make it shine – While delicious on their own, fried potatoes and onions become a complete meal when served alongside eggs for breakfast, roasted meats at dinner, or even as a rustic side with grilled vegetables.
How To Enjoy Fried Potatoes and Onions After Cooking:
Step 1: Serve at Peak Crispness
Fried potatoes and onions taste best immediately after cooking, while the exterior is still golden and crisp, and the onions are soft and slightly caramelized.
Transfer them from the paper towels to a pre-warmed serving dish so they retain heat without steaming and losing crunch.
Step 2: Season & Garnish at the Right Time
Sprinkle with a final pinch of salt and freshly cracked black pepper right after draining to lock in flavor while the surface is hot.
Garnish with paprika for a smoky note or fresh basil/parsley for color and freshness. A touch of fresh chives also works beautifully.
Step 3: Pair Thoughtfully
Breakfast: Serve alongside sunny-side-up or scrambled eggs, bacon, or sausage for a hearty morning plate.
Lunch: Add them to a sandwich platter or enjoy with grilled vegetables and a dipping sauce.
Dinner: Pair with roasted chicken, steak, or grilled fish as a rustic, comforting side.
Step 4: Elevate with Sauces
Classic dips: Ranch dressing, spicy ketchup, or garlic aioli.
For a bold twist: Pair with chipotle mayo, hot sauce, or even sour cream mixed with herbs.
European touch: Serve with malt vinegar (like British chips) or mustard sauce.
Step 5: Textural Contrast
To balance the richness, accompany the fried potatoes and onions with something fresh and crisp, like a green salad with lemon vinaigrette or a crunchy pickle.
The contrast highlights the crispy edges of the potatoes and the sweetness of the onions.
Step 6: Store & Reheat Smartly
If you have leftovers, refrigerate in an airtight container for up to 2 days.
For reheating, avoid the microwave (it softens the crust). Instead, re-crisp them in a hot cast iron skillet or in the oven at 400°F (200°C) for 10–12 minutes.
Nutrition Information
For Fried Potatoes and Onions (per serving, assuming about 1/4 of the recipe):
Calories: 210 kcal | Total Fat: 9.8 g | Saturated Fat: 2.5 g | Monounsaturated Fat: 4.4 g | Polyunsaturated Fat: 1.8 g | Cholesterol: 6 mg | Sodium: 180–220 mg (depending on salt used) | Total Carbohydrates: 28 g | Dietary Fiber: 3.2 g | Sugars: 2.9 g | Protein: 3.7 g
Frequently Asked Questions:
Can I use a different type of potato besides russet or red?
Yes. Russet potatoes crisp up beautifully due to their starch content, while red potatoes hold their shape better. Yukon Golds are also an excellent choice because they strike a balance between creamy interiors and crispy edges.
Why do I need to soak the potatoes in salted water before frying?
Soaking draws out excess starch, which helps the potatoes cook evenly and become crisper when fried. The salt in the water also lightly seasons the potatoes from the inside out, enhancing their flavor.
What oil is best for frying potatoes and onions?
Peanut oil is ideal because of its high smoke point and clean flavor, but you can also use canola or vegetable oil. Avoid oils with strong flavors (like olive oil) because they may burn or overpower the taste of the dish.
How do I prevent the potatoes from becoming soggy instead of crispy?
Make sure to dry the potatoes thoroughly after soaking, avoid overcrowding the pan, and keep the oil at a steady medium heat (about 350°F / 175°C). Overcrowding lowers the oil temperature, leading to soggy potatoes.
Can I prepare Fried Potatoes and Onions ahead of time?
This dish is best enjoyed fresh out of the pan, when the potatoes are crisp and the onions caramelized. If you must prepare ahead, reheat in a hot skillet or in the oven on a baking sheet to revive the crispness—avoid microwaving, which makes them soft.
Why is it important to cut the potatoes into uniform pieces?
Uniform pieces ensure even cooking. If some are too thick, they may stay raw in the center while thinner ones overcook and burn. Consistency in size guarantees both crisp edges and tender interiors.
How do I know when the oil is hot enough for frying?
The oil should shimmer on the surface but not smoke. A quick test is to drop a small piece of potato into the pan—if it sizzles immediately, the oil is ready. If it sinks without sizzling, wait longer; if it smokes, the oil is too hot.
Why should I add onions in larger chunks compared to potatoes?
Onions cook faster and can burn if cut too small. Larger chunks allow them to soften and caramelize alongside the potatoes without disintegrating, creating a balance of sweetness and texture.
What’s the key to flipping the potatoes without losing their crispness?
Allow the potatoes to cook undisturbed for at least 3–4 minutes before flipping. Moving them too early prevents crust formation. Use a wide spatula to gently turn them over in sections rather than stirring constantly.
How can I keep the potatoes crispy after frying?
Drain them on a paper towel or a wire rack, and season with salt immediately while they’re still hot. For serving later, keep them warm in a low oven (200°F / 95°C) on a baking sheet, uncovered—covering traps steam and softens them.