These Fried Potatoes and Onions are a timeless pairing that’s easy to make and full of flavor. The potatoes fry until the edges are golden and crisp while the centers stay tender, and the onions caramelize to add sweetness and depth.
One of the best things about this dish is its versatility. Serve it as a side with dinner, top it with bacon for a hearty breakfast, or use it as a base for skillet meals. It pairs especially well with comforting mains like pork chops with mushroom gravy for a satisfying, home-cooked meal.
Why You’ll Love These Fried Potatoes and Onions
- An easy, budget-friendly side that helps use up fresh potatoes before they spoil.
- Flexible enough to serve as breakfast potatoes, a dinner side, or a base for additions like eggs or bacon.
- Made from simple ingredients most people already have, so it’s quick and affordable to prepare.
Ingredients Needed
The recipe card below lists quantities, but the essentials are:
- Potatoes — russets or red potatoes work best for frying.
- Vegetable oil — or another high smoke point oil such as avocado oil.
- Dairy-free butter — for flavor; use a spread or stick you prefer.
- Onion — sliced into rings.
- Salt, ground black pepper, and paprika for seasoning.
Helpful Tools
Large skillet or cast-iron skillet — a heavy pan helps the potatoes crisp evenly.
Potato peeler, sharp knife, cutting board — for prepping potatoes and onions.
Large bowl — for soaking the potato slices.
Plate and paper towels — for draining excess oil after frying.
How To Make These Fried Potatoes and Onions
- Wash and peel the potatoes, then slice them into thin, even rounds.
- Place the raw potato slices in a large bowl of cold salted water and soak for 10 minutes to remove excess starch.
- While the potatoes soak, slice the onion into thin rings.
- Drain and thoroughly dry the potato slices after soaking — moisture will prevent crisping.
- Heat the skillet over medium-high, melt the dairy-free butter, and let the pan get hot.
- Add the vegetable oil, then add the potatoes and onions to the skillet in an even layer.
- Fry, turning occasionally, until the potatoes reach your preferred level of crispiness and the onions are golden.
- Transfer the cooked potatoes and onions to a plate or baking sheet lined with paper towels to drain excess oil.
- Season with paprika, salt, and pepper, then serve hot.
Storage
Keep leftovers in an airtight container in the refrigerator for up to five days. To restore crispness, reheat on a baking sheet in a 400°F oven until warmed through and crisp.
Recipe Variations
Oil: Use avocado or light olive oil if you prefer, choosing a high smoke point for best results.
Seasonings: Swap or add garlic powder, onion powder, or fresh herbs like thyme or rosemary for different flavors.
Spicy: Add cayenne or red pepper flakes for heat.
Vegetables: Toss in sliced bell peppers or mushrooms during cooking to bulk up the dish.
Tips & Tricks
- Choose russet or red potatoes for best frying results; waxier potatoes won’t crisp as well.
- Slice potatoes thin and evenly — a mandoline or a very sharp knife helps.
- Soaking removes starch and improves crispiness — don’t skip it.
- Use a heavy skillet, such as cast iron, for even heat and better browning.
- For extra flavor, cook with bacon grease or add a bit of it along with the butter.
- Make sure the skillet is hot before adding potatoes and onions so they brown rather than steam.
- Sweet onions work nicely, but yellow onions are a fine substitute.
FAQ
Reheat them on a baking sheet in a 400°F oven until they are hot and crisp again. This restores texture better than the microwave.
Butter adds flavor but can burn at high heat. Combining it with oil raises the smoke point and prevents the butter from browning too quickly.
Soaking removes surface starch, which helps the potatoes crisp up instead of becoming gummy.
Other Delicious Potato Recipes
- Baked Potato Wedges
- Mashed Potato Pancakes
- Perfect Mashed Potatoes
Fried Potatoes and Onions
Ingredients
- 3 ½ cups Potatoes
- 3 Tablespoons Vegetable oil see other options in post
- 2 Tablespoons Dairy-free butter see suggestions in post
- ½ Onion
- ½ teaspoon Salt
- ½ teaspoon Ground black pepper
- 1 Tablespoon Paprika
Instructions
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Wash and peel the potatoes and slice them thinly.
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Soak the potato slices in cold salted water for 10 minutes to reduce starch.
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Slice the onions into thin rings while the potatoes soak.
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Drain and pat the potatoes dry to ensure crisping.
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Melt the dairy-free butter in a large skillet over medium-high heat until the pan is hot.
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Add the oil, then the potatoes and onions in a single layer and cook until golden and crisp.
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When they reach your preferred crispness, remove and drain on paper towels.
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Season with paprika, salt, and pepper, then serve immediately.
Nutritional Disclaimer
These nutritional facts are estimates and can vary depending on the brands and quantities you use. For precise information, use a nutrition calculator with your selected ingredients.
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