This simple Fried Potatoes and Onions recipe is tasty, easy, and only requires a few ingredients! Cubed potatoes and onions are pan-fried in a skillet with simple seasonings until golden brown and crispy. Serve this easy side dish with breakfast, lunch, or dinner!
Fried potatoes and onions is simple but tastes divine! I’ll show you exactly how to make it perfectly, with lightly seasoned potatoes mixed with soft tangled onions.
- 1 ½ lbs potatoes (680g) russet, yukon, red etc..
- 1 onion
- 1 tablespoon canola oil or vegetable oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Wash and cut potatoes into ½ inch cubes (peeling is optional)
Peel and finely slice the onion.
Heat the oil in a large skillet over medium heat, then carefully (it’s hot!) stir in the potatoes and cover with a lid. (Note: if you don’t have a lid, you can use foil).
Allow potatoes to fry for 10 minutes, stirring occasionally.
Remove the lid and stir in the onions and seasonings. Fry, uncovered, stirring occasionally, for a further 10-15 minutes or until the potatoes are cooked through and getting crispy. Reduce the heat or add a splash of water if necessary so it doesn’t burn.
Serve and enjoy.
Make sure all of the potatoes are cut roughly the same size for even cooking.
For this recipe, you can choose to peel or leave the potatoes unpeeled. Leaving the peel on adds to the fiber content in the dish.
If you don’t have a lid for your skillet, you can cover it with aluminum foil during the first half of the cooking time.
When you add the potatoes to the hot oil, it can splash back and cause burns so be careful when adding.
If you notice the potatoes starting to burn, add a splash of water as necessary to keep them from sticking and burning.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.