Skillet Fried Potatoes and Onions


Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4–5
Category: Side Dish

Notes After Making


Ingredients

Potatoes and Onions

  • 4–5 Russet potatoes, peeled and thinly sliced or large dice
    OR
  • 4–5 Yukon Gold or Red potatoes, peeled or unpeeled and thinly sliced or large diced 
  • ¼ onion, sliced or diced
  • 3 tablespoons oil, plus more as needed
  • 2 tablespoons unsalted butter, plus more as needed
  • 3 tablespoons water

Seasonings

  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried thyme

Instructions

  1. Fill a large bowl with water. Prepare the potatoes, relatively even so they cook evenly, placed in water while you prepare the remaining *or dice and start cooking directly in the preheated skillet. 
  2. In a large skillet, heat the oil and butter over medium-high heat.
  3. Add the drained potatoes to the skillet. Sprinkle with the salt, black pepper, onion powder, paprika, dried parsley, and dried thyme. Gently toss with a spatula until the potatoes are evenly coated.
  4. Cover the skillet with a lid and cook for about 5 minutes.
  5. Add the onion and gently stir to distribute it throughout the potatoes. If the potatoes begin sticking or the skillet looks dry, add a small amount of additional oil or butter.
  6. Reduce the heat to medium. Cover and continue cooking, stirring gently every few minutes so the potatoes brown evenly without sticking.
    Russets: Continue cooking for about 15 minutes at this stage, turning gently so the slices don’t break apart.
    Yukon Golds or Red Potatoes: Begin checking for doneness after about 10–12 minutes, as they generally cook a little faster.
  7. Once the potatoes are nicely golden brown, taste one for doneness and seasoning. Add additional salt or seasonings if needed.
  8. Add 3 tablespoons of water to the skillet. Immediately cover with the lid and cook for another 5–10 minutes, or until the potatoes are tender.
    Russets: They may need the full 5–10 minutes to become tender in the center.
    Yukon Golds or Red Potatoes: Begin checking after about 5 minutes to avoid overcooking.
  9. Remove the lid and gently stir the potatoes and onions, continue cooking uncovered for 1–2 minutes, allowing any remaining moisture to evaporate and the potatoes to crisp.

Jessica’s Notes

Best Served With

  • Eggs and bacon
  • Grilled or roasted chicken
  • Steak or burgers 

Prep Ahead

Slice the potatoes and onion shortly before cooking. If preparing Russets ahead, keep the sliced potatoes submerged in cold water, then drain and pat completely dry before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for the best texture.

Freezer-Friendly

Not recommended for the best texture. The potatoes may become soft or grainy after freezing and thawing.

Variations

  • Add 1–2 cloves minced garlic during the last few minutes of cooking.
  • Add cooked bacon or sausage.
  • Stir in shredded cheddar cheese just before serving.
  • Add ¼ teaspoon crushed red pepper flakes for a little heat.
  • Add diced bell peppers with the onions.
  • Substitute fresh rosemary for the dried thyme.
  • For extra-crispy potatoes, leave the skillet uncovered for the final few minutes.

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