Let me tell you, after more than a decade of sharing recipes online, I know one thing for sure: bland potatoes don’t belong on anybody’s table. These are seasoned right, fried up just like my family used to make, and guaranteed to disappear faster than you can set the skillet down.
Growing up we often had Southern country potatoes and sauteed onions for weekend breakfast or as a side dish for weeknight dinners. It's such a simple dish to whip up and it's cheap! All you really need are potatoes, onions, oil, and spices.
Fried Potatoes and Onions Ingredients
- Olive Oil
- Potatoes: Russet, Yukon gold, or red potatoes will work best. Russet potatoes are best for crisping, Yukon gold is medium-starch and results in super creamy potatoes.
- Onions
- Green Bell Peppers
- Smoked Paprika, Creole Seasoning, Salt and Pepper or your favorite spices
Recipe Tips for Success
- Slice evenly: Cut the potatoes into slices about ½ -1 inch thick so they cook evenly. Too thick and they’ll be raw in the middle, too thin and they’ll burn before the onions soften.
- Don’t skimp on the oil or butter: A mix of oil and butter gives you crispy edges and that rich flavor. Make sure the skillet is coated well so the potatoes don’t dry out.
- Season as you go: Salt, pepper, and a little smoked paprika or garlic powder can take these to the next level. Season lightly when they go in the pan, then taste and adjust at the end.
- Don’t overcrowd the skillet: Fry in batches if you need to. Too many potatoes at once will steam instead of crisp. Overcrowding will increase your cook time and some potatoes will cook faster than others. If you end up with some potatoes that are hard and aren't cooked through, it's likely because you had too many potatoes in the pan.
- Let them sit before flipping: Give the potatoes a chance to brown on one side before stirring. Resist the urge to flip too often, you want those golden, crispy edges.
How to Make Fried Potatoes and Onions
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Prep the potatoes: Wash and peel if you like (skins are fine to leave on). Slice the potatoes into even rounds or half-moons about ½ - 1-inch thick so they cook evenly.
- Get the skillet hot: Heat a good drizzle of olive oil in a large skillet over medium-high heat. You want enough oil to coat the bottom so the potatoes don’t stick.
- Add the onions and peppers: Toss in the sliced onions and green bell peppers.
- Start the potatoes: Add the sliced potatoes in a single layer. Season right away with smoked paprika, Creole seasoning, salt, and pepper.
- Cook low and slow: Reduce the heat to medium, cover the skillet, and let everything cook, stirring occasionally, until the potatoes are tender inside and crisp on the edges, and the onions and peppers are softened and caramelized.
- Finish strong: Taste and adjust seasoning if needed. For extra crisp, uncover the skillet at the end and crank the heat for 1–2 minutes.
- Serve hot: These are best straight out of the skillet.
Fried Potatoes and Onions
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 teaspoon olive oil or avocado oil See notes.
- 2 pounds russet potatoes Sliced into 1 inch rounds or diced into 1 inch cubes. Ensure the potatoes are dry.
- 1 cup sliced onions I used white onions
- ½ cup chopped green peppers
- ½ teaspoon smoked paprika
- 1 teaspoon Creole Seasoning
- salt and pepper to taste
Instructions
- Heat a skillet on medium-high heat. I use a 12-inch cast iron. Add the olive oil, sliced potatoes, onions, green peppers, and spices to the pan.
- Saute for 3-4 minutes until the onions are fragrant.
- Adjust the heat on the stove to medium. Place the lid on the skillet and allow the potatoes to simmer, steam, and soften for 10-15 minutes (or however long it takes for the potatoes to soften). Take a look from time to time and flip/turn the potatoes with a spatula as necessary to avoid charring.
- Remove the lid from the skillet and flip the potatoes. Avoid stirring because stirring will result in the potatoes falling apart. I use a silicone spatula and a careful hand.Allow the potatoes to cook for an additional 10 minutes uncovered.
- Cool before serving.
Air Fryer Instructions
- Air fry at 400 degrees for 16-20 minutes or until the potatoes are soft. Flip halfway through.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Variations and More Ways to Add Flavor
Frequently Asked Questions and Recipe Pro Tips
You can freeze the cooked potatoes tightly covered and sealed for up to 3 months. Defrost overnight in the fridge.
Reheat the dish on the stove in a pan with a little oil or in the air fryer or oven at 350 degrees until warm. You can use the microwave if you wish.
Leftovers will last tightly covered and sealed in the fridge for 3-4 days.
The potatoes will have a slightly crisp outside with a soft interior. These are not meant to be crispy, crunchy potatoes.
I love to use a 12-inch cast iron skillet. It's also what I was taught to use growing up and making this recipe. Cast iron will cook the potatoes at an even and consistent temperature. You can use any pan that retains heat well and is good for crisping.
Peeling the potatoes is a matter of preference. You decide. Russet potato skins have lots of nutrients and contain B vitamins, vitamin C, iron, calcium, potassium, and other nutrients. Potato skin also provides lots of fiber, about 2 grams per ounce. You will get more fiber from the potato by eating the skin.
What to Pair with Fried Potatoes and Onions
If you're serving these for breakfast, check out my Sweet Potato Oatmeal, Low Carb Breakfast Casserole, Hashbrown Breakfast Casserole, and Breakfast Crunchwrap recipes.
If you're looking for lunch and dinner, my Southern fried chicken, Broccoli Au Gratin, Roasted Baked Okra, and Fried Corn Recipe will all work great.
Shelby says
Love this easy and delicious side dish for breakfast or dinner!
staysnatched says
It works for either! You're right.
Colleen says
These potatoes are delicious with eggs and bacon. Thanks for adding the air fryer instructions!
staysnatched says
Always for the air fryer instructions.
Dana says
This was so good! Such a great cozy side for this time of year and it goes with SO many different mains!
staysnatched says
Absolutely! I agree.
Vanessa says
Yum! So good! We served them with bacon and fried eggs.
staysnatched says
The perfect pairing.
Sara Welch says
This was such a quick and easy recipe that does not disappoint! Was the perfect side dish with dinner; even my picky eaters gobbled them up!
staysnatched says
I love to hear that.
Bonnie C. says
I just wanted to take a moment to let you know how much I enjoy receiving (& cooking/eating) the recipes you send. It's particularly nice that you take the time to offer detailed instructions for different cooking methods (air-fry, oven/stove, etc.).
staysnatched says
You're welcome! That's so good to hear.