Pan Fried Potatoes and Onions is a terrific side dish of fork-tender fried potatoes that goes well with almost any breakfast or dinner!
The potatoes are a flexible side dish that goes well with a full roasted chicken as well as eggs and bacon!
Breakfast, lunch, or dinner, these quick, crispy skillet or pan-fried potatoes and onions are the perfect potato side!
Pan Fried Potatoes and Onions Makes A Great Breakfast!
Crispy on the outside, melt-in-your-mouth tender on the inside, these very scrumptious skillet potatoes are a must-try! Skip the extra step of boiling the potatoes and instead make beautiful pan fried potatoes with onions with my simple approach!
For breakfast or a hearty brunch, crispy fried potatoes go great with scrambled eggs, omelets, pancakes, waffles, or french toast. For dinner, they’re also delicious with roasted or rotisserie chicken, meatloaf, pig roast, or Salisbury steak.
WHAT ARE PAN FRIED POTATOES WITH ONIONS
Pan-fried potatoes and onions are a breakfast favorite and a flexible side dish. They’re also known as ‘home fries,’ ‘country fried potatoes,’ or’skillet potatoes,’ and they’re the foundation of many American diners and cafés”skillet breakfasts.’
They’re just diced potatoes pan-fried with grated or chopped onions and seasoning.
Alternative Video Recipe: How to make Pan Fried Potatoes and Onions
- Best Chili’s Baked Potato Soup Recipe (So Creamy!)
- Crunchy Air Fryer Waffle Fries Recipe (10 Minutes)
- Unique and Easy Layered Quinoa Mason Jar Salad Recipe
INGREDIENTS YOU’L NEED
- Onions – I prefer sweet yellow onions or white onions for this simple side dish. Another harkening back to my time in the Pacific Northwest is my like for Walla Walla sweet onions, which is also a fun name to say! My onions are grated such that they caramelize directly on top of the crisped potatoes and give a ton of taste. If your children or family members aren’t fond of onions, you can substitute shallots, which are a gentler cousin of onions. Alternatively, omit the onions entirely.
- Start with a seasoning of salt and pepper, smoked paprika (or paprika), and garlic powder as a basis. In the last few minutes of cooking, taste the fried potatoes and onions and adjust the seasoning as needed. Turmeric, chili powder, garlic salt, and seasoning salt are all excellent seasoning options.
- Since I’m cooking over medium heat, I’m using extra virgin olive oil. If you wish to fry these potatoes at a higher temperature, use refined or virgin olive oil, or a high-smoke-point oil like vegetable oil.
BEST POTATOES FOR FRYING
Russet potatoes are the greatest potatoes for pan frying, in my opinion. It’s only natural; they also produce the best french fries! Russet potatoes, on the other hand, have a high starch content and can become soggy if not cooked properly.
Minced garlic, diced red or green bell peppers, shallots, green onions, mushrooms, cherry tomatoes, or diced heirloom tomatoes are other stir-in choices. Fresh herbs, such as chopped parsley, rosemary sprigs, or a bouquet of thyme, can also be used.
Once you’ve gathered all of your supplies, follow these instructions to cook the potatoes and onions:
- Grate the onion, then wash and chop the potatoes into pieces about 12 to 34 inches in length. The uniformity of the potato chunks determines how evenly they will cook. Preheat the skillet and the oil to medium-high heat.
- Once the oil begins to shimmer, add the potatoes to the skillet. Spread the potatoes out onto an equal flat layer, season with salt, pepper, smoked paprika, and garlic powder, then cover your skillet or frying pan with a tight-fitting lid. Cook for 10 minutes before serving.
- Uncover and toss the potatoes and onions for 5 to 10 minutes, or until both sides are crispy and gently browned. When the potatoes are done, they should be fork-tender. Remove from the heat and serve right away.
Do You Need to Boil Potatoes For Frying?
Never! It’s an extra step that’s entirely unnecessary. To produce perfectly tender fried potatoes and onions every time, follow the instructions here.
Why won’t my fried potatoes get crispy?
You’re using potatoes that are extremely starchy and haven’t been soaked to eliminate some of the starch. You’re putting them in the pan while they’re still wet. They’re steaming because you’re overflowing the pan. You’ve left the cover on the pan for much too long
Should I soak potatoes before frying?
The first step in creating good french fries is to soak the cut potatoes. The soaking technique helps the fries attain the right crispness by removing the problematic starch on the outside of the potato.
Can you fry potatoes from raw?
The quick answer is that you do not need to boil your potatoes before panfrying them. You can absolutely do it if you want to! … Cook for 20-25 minutes after adding the potatoes to the boiling water. You can cook the potatoes in a skillet for 5-10 minutes once they are fork-tender.
How do you fry potatoes without getting soggy?
They don’t need much oil or time in the oil to crisp up because they’re already cooked. If you’re frying hash browns on a griddle, start with the oil and let it heat up before adding the potatoes. Pouring cool or room temperature oil over potatoes will almost always result in mushy potatoes.
More Recipes to try
Easy Skillet-Fried Potatoes
These skillet-fried potatoes are loaded with flavor thanks to onions, bell peppers, and garlic. Home fries are a quick and easy side dish that goes well with a hearty breakfast or brunch. They’re also a great side dish for a meal.
Waxy or medium starch potatoes, such as red bliss or round white, are the finest for home fries. When fried, new potatoes have a wonderful flavor and are a fantastic choice if the season is suitable. If you have any leftover potatoes, you can use them to prepare this dish.
Pan Fried Potatoes with Meat
This dish for Pan Fried Potatoes with Beef is a simple pan of potatoes, meat, and vegetables that will keep you coming back for more! This one-pan feast of potatoes, vegetables, and meat of your choosing is cooked with this pan-fried potatoes dish! During the busy weeknights, nothing beats a simple dinner.
This is a terrific dish to make in a large sauté pan with tall sides, such as the one I’m using, or a Kazan, or a decent Dutch oven. Anything with a thick bottom will suffice.