This Fried Potatoes and Onions recipe is a classic Southern and soul food staple. Pan-fried skillet potatoes are often served for breakfast alongside crunchy bacon and buttery biscuits.
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Growing up we often had 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.
What Type of Potatoes to Use
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.
Do You Have to Peel the Potatoes
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 Type of Pan to Use
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.
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.
- Heat a skillet on medium-high heat and add olive oil, sliced potatoes, onions, green peppers, and spices to the pan.
- Saute.
- Place the lid on the skillet and simmer the potatoes.
- Remove the lid from the skillet and flip the potatoes.
Additional Options for Spices and Seasoning
Texture/Are They Crispy
The potatoes will have a slightly crisp outside with a soft interior. These are not meant to be crispy, crunchy potatoes.
Do Not Overcrowd the Pan
Be sure not to overcrowd the pan and cook the potatoes in batches if necessary. 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. Use a larger pan or cook in batches.
How to Store Leftovers
Leftovers will last tightly covered and sealed in the fridge for 3-4 days.
Freezer Tips
You can freeze the cooked potatoes tightly covered and sealed for up to 3 months. Defrost overnight in the fridge.
How to Reheat
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.
Pair with these Recipes
Sweet Potato Oatmeal
Healthy Breakfast Casserole
Breakfast Crunchwrap
Healthy Breakfast Salad
Steakhouse Creamed Spinach
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Fried Potatoes and Onions
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
- 1/2 cup chopped green peppers
- 1/2 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.