I share the simple secret behind Old Fashioned Fried Potatoes And Onions that my family has guarded for generations.

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I never thought simple spuds could make me stop mid-sentence, but these fried potatoes and onions do it every time. I like using Yukon Gold potatoes and a large yellow onion for that sweet, savory contrast, the slices catching little browned edges that make you want to swipe the pan.

There’s something sneaky about the texture, both tender and crisp, that keeps you reaching back, like it tricks you into thinking it’s easy. I call it Crispy Fried Potatoes And Onions, and even when it’s plain on the plate it somehow refuses to be boring.

Ingredients

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Potatoes: starchy and filling, high in carbs and vitamin C, comfort food.
Onions: add sweetness and depth when caramelized, some fiber, vitamin C.
Oil: neutral oils give crisp edges, mostly fats, adds mouthfeel.
Butter: optional but rich, gives flavor, small boost of saturated fat.
Garlic: sharp, aromatic, boosts savory notes, has tiny health benefits too.
Parsley: fresh herb, lightens the dish, vitamin K and color.
Paprika: smoky or sweet variety adds color, mild warmth without overpowering.
Salt and pepper: essential seasoning, enhances flavors, don’t overdo, taste as you go.

Ingredient Quantities

1 1/2 to 2 pounds potatoes (about 700 to 900 g), Yukon Gold or russet, peeled and thinly sliced about 1/4 inch thick

1 large yellow or sweet onion, thinly sliced

2 to 3 tablespoons neutral oil like canola or vegetable oil

1 tablespoon unsalted butter, optional for extra flavor

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika or regular paprika, optional

1 to 2 cloves garlic, minced, optional

2 tablespoons fresh parsley, chopped, optional for garnish

Pinch of red pepper flakes or a pinch of cayenne, optional if you want heat

How to Make this

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1. Peel the potatoes and slice them about 1/4 inch thick, rinse the slices under cold water to remove excess starch and then pat them very dry with a clean towel or paper towels.

2. Thinly slice the onion and set aside, mince the garlic if using and chop the parsley for garnish.

3. Heat a large heavy skillet (cast iron is great if you got one) over medium high heat until hot, add 2 to 3 tablespoons neutral oil; dont add butter yet if you want better browning.

4. Add the potatoes in as close to a single layer as you can, dont overcrowd the pan (work in batches if needed). Sprinkle about 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the 1/2 teaspoon paprika if using.

5. Let the potatoes cook undisturbed 4 to 6 minutes until the undersides are golden, then flip or toss to brown the other side. You want good color not steam.

6. When the potatoes are starting to get tender and brown, push them to one side of the pan and add the sliced onion to the empty space, or mix them together if theres room. Cook stirring occasionally until onions are softened and lightly caramelized.

7. Lower heat to medium, cover the pan for 2 to 4 minutes if the potato slices need to finish cooking through, this traps steam and prevents burning.

8. Uncover, add the minced garlic, the tablespoon of butter if using, and a pinch of red pepper flakes or cayenne if you want heat. Stir and cook 30 seconds to 1 minute until fragrant but not burned.

9. Let everything crisp up a little more if you want extra crunch, taste and adjust salt and pepper.

10. Remove from heat, sprinkle with the chopped parsley and serve hot.

Equipment Needed

1. Large heavy skillet (cast iron is great if you got one)
2. Vegetable peeler
3. Sharp chef’s knife
4. Cutting board
5. Mandoline or use your knife for even 1/4 inch slices (optional)
6. Tongs or a wide spatula for flipping
7. Large bowl and colander for rinsing potato slices
8. Clean kitchen towel or paper towels for patting dry
9. Measuring spoons for salt, pepper and paprika
10. Lid that fits the skillet or a plate to cover while steaming

FAQ

Question: What's the best potato to use? Answer: Yukon Golds are my go to because they get a nice golden crust but still stay creamy inside. Russets work great too if you want extra crispiness, but they can fall apart if you over stir.

Question: How thin should I slice the potatoes? Answer: About 1/4 inch is perfect. Keep slices even so they cook the same. A mandoline helps, or use a sharp knife and take your time.

Question: Do I need to soak the potatoes first? Answer: Optional. Soaking in cold water for 20 to 30 minutes pulls out starch and helps them crisp up. If youre short on time skip soaking but dry the slices very well before cooking.

Question: How do I get them really crispy and not soggy? Answer: Use a hot pan, dont overcrowd it, and let the potatoes sit undisturbed until they brown. Cook in batches if needed, use a neutral high smoke point oil and add the butter at the end so it wont burn. Salt toward the end of cooking so it doesnt draw out too much moisture early.

Question: Can I make these ahead or reheat them? Answer: Yes. You can cook them fully, cool, and store in the fridge for up to 3 days. Reheat in a skillet or in a 375 F oven till hot and crisp. Avoid the microwave or theyll get limp.

Question: Can I change up the flavor or add other veggies? Answer: Totally. Toss in bell peppers, mushrooms, or bacon. Add minced garlic near the end so it doesnt burn, and finish with parsley or a pinch of red pepper flakes for heat. Dont add watery veggies too early or theyll make the potatoes soggy.

FRIED POTATOES AND ONIONS Recipe Substitutions and Variations

Potatoes (Yukon Gold or russet): swap with sweet potatoes, red potatoes, fingerlings or parsnips. Sweet potatoes get tender faster and taste sweeter so slice a bit thicker, fingerlings hold their shape and parsnips add a slightly sweet, earthy note.
Onion (yellow or sweet): use shallots, red onion, leeks or green onions. Shallots are milder and a bit sweeter, leeks give a softer onion flavor, red onion adds color and a sharper bite.
Neutral oil / butter: replace canola/veg oil with olive oil, avocado oil, ghee or a bit more butter. Olive oil adds flavor, avocado oil tolerates high heat well, ghee gives a nutty richness and extra butter makes them more indulgent.
Smoked paprika / spices: sub with regular paprika, chipotle powder, chili powder or a pinch of cumin. Regular paprika keeps color, chipotle gives smokiness and heat, chili powder adds depth, cumin brings warm, earthy notes.

Pro Tips

– Rinse then DRY your slices really well, dont skimp on that. Wet potatoes steam not brown, so pat them with towels and even let them sit 5 to 10 minutes to air dry. If you want super crunchy, toss the dried slices with a teaspoon of cornstarch before oiling them.

– Keep the slices uniform and if theyre thicker, par cook them a bit. A mandoline or steady knife makes a huge difference, and if some pieces are on the thick side you can microwave or simmer them 2 to 3 minutes first so they dont burn while trying to get soft.

– Dont overcrowd the pan, do it in batches if you have to. Give each slice good contact with the skillet, let them sit undisturbed until a deep color forms, then flip. Add butter and garlic only at the end so the butter doesnt brown too early and the garlic doesnt turn bitter.

– Layer your seasoning and finish smart. Salt a little at first and adjust at the end, use smoked paprika for color, caramelize onions separately if you want them darker, and finish with a splash of vinegar or lemon and fresh parsley for brightness. For extra crisp, pop the cooked batch under the broiler or in a hot oven for a couple minutes.