Description
This recipe for Best Skillet Fried Potatoes and Onions delivers crispy, golden potatoes paired with caramelized onions seasoned perfectly with garlic powder and smoked paprika. Made in a cast iron skillet with vegetable oil or bacon grease, this classic American side dish is easy to prepare and packed with flavor. Ideal as a hearty accompaniment for breakfast, lunch, or dinner.
Ingredients
Scale
Potatoes and Onions
- 4 medium russet potatoes, peeled and sliced into 1/4-inch rounds
- 1 large yellow onion, thinly sliced
Seasoning and Cooking Fat
- 3 tablespoons vegetable oil or bacon grease
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare Potatoes: Place the sliced potatoes in a bowl of cold water and let them soak for 10–15 minutes to remove excess starch. After soaking, drain and pat the potatoes dry thoroughly with a clean towel to ensure crispiness during cooking.
- Cook Potatoes: Heat the vegetable oil or bacon grease in a large cast iron or heavy skillet over medium heat. Arrange the potatoes in a single layer, working in batches if necessary. Cook undisturbed for 4–5 minutes until the bottoms turn golden brown. Flip and continue cooking while stirring occasionally for 10–12 minutes until golden and partially tender.
- Add Onions and Seasoning: Add the thinly sliced onions to the skillet along with garlic powder, smoked paprika, salt, and black pepper. Stir to combine all ingredients evenly.
- Caramelize and Finish Cooking: Cook the mixture for an additional 8–10 minutes, stirring occasionally, until the onions are caramelized and the potatoes develop a crispy exterior while becoming tender inside.
- Adjust Seasoning and Serve: Taste the dish and adjust seasoning if necessary. Garnish with chopped fresh parsley if desired and serve hot for best flavor.
Notes
- For an extra smoky flavor, use bacon grease for cooking and crumble cooked bacon over the finished dish.
- Red or Yukon gold potatoes can be substituted; they do not require peeling and offer a slightly different texture.
- Make sure potatoes are completely dry before cooking to maximize crispiness.
- Cook in batches if your skillet is not large enough to fit all potatoes in a single layer to ensure even cooking.
