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.
It's an easy recipe that you'll love!
A versatile side dish recipe is always one you want on hand.
Fried potatoes and onions are one of those recipes that you can make for breakfast, lunch, or dinner. It's the perfect accompaniment to fried eggs in the morning and alongside a hearty protein for supper. It's the best!
All you'll need to do is chop up some of your favorite potatoes along with onions. Then season them with a bit of oil, salt, pepper, garlic, and paprika, and pan-fry until golden and tender.
You can make a large batch at the beginning of the week and use it to supplement any meals you make which saves you time and energy when you lead a busy lifestyle.
Why You'll Love This Recipe
- This recipe uses simple budget-friendly ingredients you can find anywhere.
- Pan fried potatoes and onions are versatile and can be enjoyed for any meal.
- You can easily customize the flavors by adding your favorite seasonings.
- Use any variety of potato you enjoy.
- It's an easy, simple and rustic dish.
- Potatoes - You can use any variety of potatoes you have on hand. Chop them up into cubes and they're ready for cooking.
- Onion - Infuses the potatoes with a fresh onion flavor that pairs well in the dish.
- Oil - Used to cook the potatoes and give them a golden brown fried color and taste. You can use any vegetable oil you have on hand as long as it's tasteless.
- Seasonings - A mix of salt, pepper, garlic powder, and smoked paprika are the perfect combination to make potatoes taste delicious. Feel free to switch them up for your favorite seasonings or blends!
Please see the recipe card below for quantities.
How to make fried potatoes and onions
Wondering how to make this Best Fried Potatoes and Onions recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the vegetables: Wash and cut potatoes into ½ inch cubes. Peel and finely slice the onion into even pieces.
Partially cook the potatoes: Heat the oil in a large skillet over medium heat, stir the potatoes into the oil carefully, and cover it with a lid. Fry the potatoes with the lid on for 10 minutes while stirring occasionally.
Add onions and seasonings: Remove the lid, then add in the sliced onions and seasonings. Keep the pan uncovered and cook for an additional 10-15 minutes or until the potatoes are crispy yet fork-tender. 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.
Serve at breakfast topped with a fried egg.
Stir in some Chili Garlic Oil to add a rich spicy flavor.
Use Vegan Chicken Broth Powder as a flavorful seasoning.
Top with freshly chopped herbs such as parsley, basil, or green onion.
Add in some finely chopped bell pepper for a colorful fried dish.
Use different varieties of potatoes for unique flavors such as Russet, Yukon gold, sweet potato, red-skinned potatoes. You can also use fingerling potatoes if you like.
Use smoked paprika to add a smoky flavor to the potatoes.
Add a kick of heat by using hot sauce or cayenne pepper to the seasoning blend.
Storing: To store leftovers, refrigerate cooled fried potatoes and onions in an airtight container for up to five days.
Freezing: To freeze fried potatoes and onions; allow them to cool completely, then seal them tightly in a freezer-safe bag or container for up to three months. When ready, thaw overnight in the refrigerator and reheat before serving.
Yes, but the cooking instructions may vary so you'll need to use what's on the back of the package. Frozen potatoes may also have a different texture than fresh potatoes when pan-fried in a skillet.
No, you can leave the potato peel on if you like. Just make sure to wash them well before cutting them into cubes.
Any type of potato works for fried potatoes and onions. I used Russet potatoes in this fried dish recipe because they're easy to find at any grocery store, but you can use Yukon gold, red-skinned potatoes, fingerling potatoes, or sweet potato.
You can cover the fried potatoes with aluminum foil during the first half of cooking to help them par-cook in the oil. Just be careful when removing to avoid hot oil splashing.
More potato recipes
We hope you love this recipe for fried potatoes with onions. Be sure to check out these other potato recipes too!
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Fried Potatoes & 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.
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.