Make fried potatoes and onions for the perfect side dish
Fried potatoes and onions are the perfect side dish and a very easy recipe to make. It pairs well with grilled chicken, pork chops, or even a nice steak. Spruce it up with your favorite toppings like hot sauce and cheese and also pairs well with vegetables like bell peppers or even mushrooms.
You can’t go wrong with this versatile side dish!
Should you boil potatoes before frying?
Yes, cook the potatoes before frying them. They will take too long to cook if you try to fry them without boiling them first. You can easily do this in a pan on the stovetop or plan ahead and use your instant pot. If you are really in a pinch, they can be cooked in the microwave as well.
Do you season before or after frying potatoes?
The potatoes will have more flavor if they are seasoned while you are frying them. This gives the seating time to cook or soak into the potatoes giving them a more even flavor. It won’t ruin the dish if you choose to season them after they are done. They simply taste better if you season them while you are cooking them instead of after you have removed them from the pan.
What type of potato can you use?
Any potatoes (like red potatoes, Yukon gold potatoes, russet potatoes, etc.) are perfect. Even sweet potatoes are delicious.
Seasoning Substitutes:
- Fresh herbs like oregano or fresh garlic add deliciousness to this easy side dish.
- Garlic powder and/or onion powder can be used as well if you do not have fresh herbs on hand.
- Green onions are a great garnish to top these skillet potatoes with.
- Red onions, yellow onions, or even a sweet onion is perfect.
- Black pepper can be added, too.
Butter substitutes:
- Vegetable oil
- Canola oil
- Olive oil can be used carefully. It tends to burn very easily.
- Coconut oil
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How to make this simple dish
Ingredients:
potatoes
1/4 large onion
Salt
2 tablespoons Butter
Things You need:
- Large skillet (preferably a cast iron skillet like this one.)
- Spatula
- Knife
- Cutting Board
Instructions:
- Peel and rinse the potatoes with cold water.
- Diced potatoes into bite-size pieces.
- Place them in a pan and cover with water.
- Add a pinch of salt and a tablespoon of butter to keep the water from boiling over.
- Put the lid on and bring to a boil over medium-high heat.
- Once it boils, turn the burner down to medium.
- Let it boil until the potatoes are done. An easy way to tell that the potatoes are done is to pierce one with a fork. If it is easy to pierce or breaks in half, then it is done. You can always default to the taste test as well.
- Drain the potatoes and set aside.
- Melt the rest of the butter in a cast-iron skillet over medium heat.
- Chop and sauté the onions, stirring occasionally.
- Once the onions are translucent, dump the potatoes in.
- Spread the potatoes out, salt to taste, and leave them be. You don’t want to stir them too much or they won’t get nice and crispy. The rule of thumb here is to only turn them over once so that they get crispy on both sides. It’s about 5 to 7 minutes on each side. If you want crispy potatoes, you can cook them for longer. Just keep your eye on them so that they don’t burn.
- Serve immediately or save leftovers in a sealed airtight container for later.
Notes:
- They will not turn golden brown because they are not deep fried in hot oil.
- Only use a cast iron skillet or stainless steel frying pan to fry the potatoes. The potatoes will not get crispy in a non-stick skillet.
- Dice the potatoes. You do not want potato slices because they will not get crispy evenly. This is the fastest way.
- You do not have to start with raw potatoes. This is a great way to use up leftover potatoes.
- To make a larger batch, use one medium to large sized potato per person. For the best results, only cook enough potatoes to cover the pan in one layer. If they are bunched up, they won’t get very crispy.
Fried Potatoes and Onions Recipe Card
Fried Potatoes and Onions Recipe
These fried potatoes and onions are a quick and easy delicious side dish that anyone can make.
Ingredients
- 1 potato
- 1/4 onion
- salt
- butter
Instructions
- Peel and rinse the potatoes with cold water.
- Diced potatoes into bite-size pieces.
- Place them in a pan and cover with water.
- Add a pinch of salt and a teaspoon of water to keep the water from boiling over.
- Put the lid on and bring to a boil over medium-high heat.
- Once it boils, turn the burner down to medium.
- Let it boil until the potatoes are done. An easy way to tell that the potatoes are done is to pierce one with a fork. If it is easy to pierce or breaks in half, then it is done. You can always default to the taste test as well.
- Drain the potatoes and set aside.
- Melt the rest of the butter in a cast-iron skillet over medium heat.
- Chop and sauté the onions, stirring occasionally.
- Once the onions are translucent, dump the potatoes in.
- Spread the potatoes out, salt to taste, and leave them be. You don’t want to stir them too much or they won’t get nice and crispy. The rule of thumb here is to only turn them over once so that they get crispy on both sides. It’s about 5 to 7 minutes on each side. If you want crispy potatoes, you can cook them for longer. Just keep your eye on them so that they don’t burn.
- Serve immediately or save leftovers in a sealed airtight container for later.
PIN IT FOR LATER!
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