MelissaWANT TO SAVE THIS RECIPE?
There’s just something magical about fried potatoes and onions. Crispy golden potatoes are soft on the inside with sweet caramelized onions that add the perfect flavor boost. This is one of those simple, old-fashioned side dishes that never goes out of style.
My family loves it with eggs for breakfast, but it’s just as good next to grilled chicken, steak, or even on its own.
Why You’ll Love This Recipe
- Simple ingredients: Just potatoes, onions, and pantry staples.
- Versatile: Serve with breakfast, lunch, or dinner.
- Comfort food at its best: Crispy edges, tender centers, and amazing flavor.
Ingredients
- 4 large Yukon Gold potatoes (or any starchy potato), peeled and sliced thin
- 1 large onion, cut into rings
- 1 teaspoon butter
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- 1 pinch dill (or your favorite herb: thyme, parsley, or rosemary works great)
- Salt and pepper, to taste
Instructions
- Prep the veggies: Peel your potatoes and cut them into thin slices. Slice the onion into rings.
- Heat the skillet: Place a large frying pan over medium heat. Add the butter and olive oil and let them melt together.
- Cook the potatoes and onions: Spread the potatoes in an even layer and scatter the onion rings on top. Sprinkle with garlic powder, dill, salt, and pepper.
- Fry until golden: Let the potatoes cook, stirring occasionally, until they’re browned and crispy on the outside and soft inside (about 20–25 minutes). If they stick, add a little more oil or a splash of water.
- Serve and enjoy: Remove from the pan and serve hot with your favorite meal.
Tips for the Best Fried Potatoes
- Don’t overcrowd the pan: Too many potatoes will steam instead of crisping. Use a big skillet or cook in batches.
- Hands-off crisping: Once they start to soften, press them down with a spatula and let them sit for a few minutes before flipping—this helps build that golden crust.
- Add flavor twists: Try smoked paprika, fresh parsley, or even a sprinkle of cheese at the end.
FAQs
What type of potatoes are best for frying?
Yukon Golds or russets work great—they hold up well and crisp nicely.
Can I make this ahead?
They taste best when fresh, but you can slice the potatoes and onions in advance and keep them in the fridge (in water to prevent browning).
Do I have to use dill?
Nope! Use any herb you love—rosemary, thyme, or parsley are all delicious options.
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