Fried Potatoes and Onions

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Servings: 4–6

Ingredients

• 2 pounds (900 g) Yukon Gold or Russet potatoes, sliced into ¼-inch rounds or diced
• 1 large onion, thinly sliced
• 3 tablespoons vegetable oil or olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped
• 2 green onions, sliced (optional)

Instructions

1. Wash and slice the potatoes into even pieces. Pat them dry with paper towels to remove excess moisture.
2. Heat the oil and butter in a large cast-iron or nonstick skillet over medium heat.
3. Add the potatoes in a single layer. Cook undisturbed for 5–6 minutes until the bottoms are golden brown.
4. Stir gently and continue cooking for another 10–12 minutes, stirring occasionally, until the potatoes are nearly tender.
5. Add the sliced onion and cook for 6–8 minutes, stirring occasionally, until the onions are soft and caramelized.
6. Stir in the garlic, paprika, garlic powder, onion powder, salt, and black pepper. Cook for 1–2 minutes, until fragrant.
7. Sprinkle with parsley and green onions, if using.
8. Serve immediately while hot and crispy.

Serving Suggestions

• Fried or scrambled eggs
• Bacon or breakfast sausage
• Grilled steak
• Pork chops
• Fried chicken
• Burgers

Tips

• Yukon Gold potatoes become creamy inside while developing a crispy exterior.
• Avoid overcrowding the pan to ensure the potatoes brown instead of steam.
• For extra crispiness, soak the sliced potatoes in cold water for 20–30 minutes, then dry them thoroughly before cooking.
• Add diced bell peppers, mushrooms, or smoked sausage for a heartier one-pan meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer for the best texture.