Fried Potatoes and Onions

Fried Potatoes and Onions have been in my recipe box for a long time. Grab a hot skillet, some butter, and a few simple ingredients, and it always turns out so good. The potatoes get nice and tender, the onions are the perfect complement, and before you know it, the whole pan is gone. It goes with just about anything, which is probably why I make it so often.

This budget-friendly and versatile pan-fried potatoes side dish has been around for generations. I remember my mom making fried potatoes and onions when we needed something filling without spending much. She’d pull out a big skillet, slice everything up, and somehow turn a few basic ingredients into something we all loved.

She would typically serve it with chicken, beef, or pork chops, three staples of my childhood. It didn’t cost much, but it always felt like a proper meal, and to this day it still brings me right back to those dinners at home.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Yukon Gold potatoes: Perfect for this recipe because they hold their shape and cook up tender. Slice them thin and evenly so they cook at the same rate.
• Sweet onion: Slice it thin so it softens quickly and blends in with the potatoes.
• Unsalted butter: Using unsalted butter lets you control the salt level yourself.
• Salt: Start with the listed amount, then taste and adjust at the end, once everything is cooked.
• Black pepper: Freshly ground is best if you have it.
• Paprika: You can use smoked paprika for a slightly deeper taste.
• Fresh parsley: A simple garnish that adds a pop of color and freshness right before serving.

How to Make Fried Potatoes and Onions

• Step One: Melt the butter in a large skillet over medium heat.
• Step Two: Add the sliced potatoes in an even layer. Cook for 10 minutes, stirring occasionally, until they begin to soften.
• Step Three: Add the sliced onion, salt, pepper, and paprika. Stir gently to combine.
• Step Four: Cover the skillet and cook for 8–10 minutes, stirring once or twice, until the potatoes are tender and the onions are soft.
• Step Five: Remove the lid and cook for another 3–5 minutes.
• Step Six: Taste and adjust seasoning. Sprinkle with parsley before serving.

Variations and Substitutions

• Use a different potato: Russet potatoes tend to be softer, while red potatoes hold their shape a bit more. Use what you have on hand.
• Swap the onion: Yellow onions work just as well, or try red onions for a slightly different flavor.
• Add garlic: Stir in a couple of minced cloves during the last few minutes of cooking for extra flavor.
• Make it heartier: Add cooked bacon, ham, or sausage to turn it into more of a main dish.
• Use oil instead of butter: Olive or vegetable oil works if you prefer or have it on hand.
• Try different spices: Garlic powder, onion powder, Italian seasoning, cayenne pepper, or even a pinch of chili flakes can change the flavor profile.
• Add herbs for extra flavor: Fresh or dried herbs like thyme, rosemary, or dill can be added during cooking or sprinkled on at the end to change up the flavor.
• Add peppers: Sliced bell peppers cook up nicely with the onions, adding a bit of color and flavor.
• Top it off: Sprinkle with shredded cheese or dollops of sour cream, then let it melt for an extra-comforting finish.

Storage Instructions

• Refrigerate: Let the potatoes cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm them in a skillet over medium heat to bring back the best texture. You can also use the microwave, but they may be softer.
• Make-ahead: Slice the potatoes and onions in advance, then refrigerate them for a few hours before cooking. Keep the potatoes in water so they don’t brown, then drain and pat dry before using.
• Freezing: Not recommended. The texture of the potatoes changes and can become mushy once thawed.

Recipe Tips and Tricks

• Give them time: Let the potatoes sit for a few minutes before stirring so they can develop some color and better texture.
• Cover at the right time: Covering helps soften everything, but removing the lid at the end helps cook off excess moisture.
• Use medium heat: Too high and the outside cooks too fast before the inside is tender. A steady medium heat works best here.
• Taste at the end: Potatoes need seasoning, so always taste them and adjust the salt and pepper before serving.
• For crispy potatoes: Make sure the potatoes are dry before adding them to the pan, and let them cook undisturbed for a few minutes at a time so they develop a golden-brown surface before stirring.

Potato Side Dishes

• Lemon Roasted Potatoes
• Slow Cooker Garlic Potatoes
• Irish Potatoes

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