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crispy fried sliced potatoes and bits of onion and garlic in a cast iron skillet
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Fried Potatoes and Onions

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!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 248kcal
Author Anne Clark

Equipment

  • Large Saute Pan
  • measuring cup(s)
  • measuring spoons

Ingredients

  • 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 teaspoon Black pepper

Instructions

  • 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.

Notes

  • 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).

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 347mg | Potassium: 695mg | Fiber: 3g | Sugar: 3g | Vitamin A: 199IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 2mg