The best fried potatoes and onions are made in a cast iron skillet! Russet potatoes are crispy on the outside and creamy on the inside. Bits of sweet yellow onion, garlic, herbs, and butter make this super easy side dish your favorite go-to!
Growing up, we ate way more rice than potatoes. However, I'm a huge potato fan and will eat them every chance I get.
Baked, fried, or mashed, they are delicious, affordable, and easy to prepare. Another favorite potato recipe we love is my Roasted Parmesan Potatoes. This easy slice and bake recipe is buttery, cheesy goodness!
Why This Recipe Works
Fried potatoes and onions are a quick and easy, year-round side dish.
Easy Prep - Just chop the potatoes (no need to peel them), and mince the onions. Use a mini food chopper for the onions.
Simple Ingredients - Besides the potatoes and onions, you'll need butter and olive oil for the frying, some garlic, Italian herbs, salt, and pepper. I'm betting you have most of these ingredients already on hand.
Kid-friendly - I haven't met a kid yet who doesn't like these fried potatoes! You can't go wrong with crispy, fried potatoes.
Quick Side Dish - Because we cut the potatoes into small pieces, they don't take much time at all to cook (around 20 minutes!).
Potatoes - use Russet potatoes for this dish. They're higher in starch, less watery, and dense, which makes them great for frying. In other words, they're less likely to get mushy and more likely to be crispy!
Onion - choose yellow onions for their mild, sweet flavor. Red onions will also work well.
Garlic - buy the minced garlic in the jar. That way, you'll have garlic on hand for many more meals.
Butter and Olive Oil - sauteeing the garlic and onions in butter gives them a rich caramelized flavor; frying the potatoes in olive oil makes them golden crispy and less likely to burn.
Seasonings - sprinkle a little dried Italian seasoning, salt, and pepper. These simple seasonings bring out the best flavor. Simple is better sometimes!
How to Make Them
For the best results, please follow the directions in the recipe card below!
(1) In a cast iron skillet or pan, saute the onions and garlic in the butter until tender. Remove from skillet.
(2) To the same skillet, add olive oil, chopped potatoes, and seasonings. Fry the potatoes, turning occasionally to brown each side.
(3) Return the garlic and onions to the potatoes.
(4) Mix well and cook for another minute to re-heat the onions and garlic. Serve with your favorite main dish!
Frequently Asked Questions
Steak and potatoes are a classic get-together. Of course, any kind of chicken, baked or fried, pairs well with these fried potatoes. You can even serve them with your bacon and eggs at breakfast time!
Uncooked potatoes can last for several months if stored in a cool pantry (do not refrigerate raw potatoes). At room temperature, they will last for 1-2 weeks. Once cooked, store them in the refrigerator, in a covered container, for up to 3 days.
In general, Idaho (russet) or Yukon gold are best for frying because of their high starch content. Red potatoes are best for boiling and mashing because of their high moisture and low starch content. Taste of Home has a great article What's the Best Potato for the Job.
They are best eaten right away, however, you can make them ahead of time but the potatoes won't be as crispy. They will be delicious for sure.
My best tips for cooking fried potatoes and onions on the stove!
Be sure to chop the potatoes as close to 1" in diameter as possible so that they'll properly cook according to the recipe card.
Don't stir the potatoes too often! You'll want to give them enough time to become crispy and browned.
Do not put a lid on the skillet; this will cause the potatoes to get mushy from the steam.
Some say you have to soak your potatoes in water first but I guarantee you that you don't -- not for this recipe anyway. Just make sure the potato skin is nice and clean (free from dirt, bruises, and sprouts).
More Great Side Dishes
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Fried Potatoes and Onions
- Large Saute Pan
- measuring cup(s)
- measuring spoons
- 4 cups Russet potatoes, cubed (about 1-inch pieces), no need to peel the potatoes about 3 medium Russet potatoes
- 1 cup Sweet yellow onion, minced the onions should be minced about the same size as the minced garlic
- 1 teaspoon Fresh garlic, minced (comes in a jar)
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 tablespoon Italian dried seasoning blend
- ½ teaspoon Salt
- ½ teasonn Black pepper
- Place the butter in a large saute pan (mine is a 5-quart pan). Melt the butter over medium heat, and add the minced onions. Saute (slightly sizzle) for about 5 minutes or until onions soften.
- Add the minced garlic to the pan and saute for about 30 seconds (just long enough for the garlic to get fragrant). Remove the onions and garlic from the pan.
- Add the olive oil to the pan and evenly distribute it. Add a single layer of the chopped potatoes and add seasonings. Do not stir. Cook 5 minutes.
- Stir the potatoes (add more oil if the pan is getting dry). Cook 5-8 additional minutes or until the potatoes are tender. Try to make sure each potato piece is getting browned; turning some over if need be. Potatoes should be crispy and browned.
- Return the onions and garlic to the potatoes. Stir and cook for another minute to make sure the onions and garlic are re-heated. Serve immediately.
- Be sure to chop the potatoes as close to 1" in diameter as possible so that they'll properly cook according to the recipe card.
- Don't stir the potatoes too often! You'll want to give them enough time to become crispy and browned.
- Do not put a lid on the skillet; this will cause the potatoes to get mushy from the steam.
- Some say you have to soak your potatoes in water first but I guarantee you that you don't -- not for this recipe anyway. Just make sure the potato skin is nice and clean (free from dirt, bruises, and sprouts).
The nutritional information does not include tequila. Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.