Crispy, Golden Fried Potatoes and Onions: A Step-by-Step Guide

Few dishes are as comforting and versatile as fried potatoes and onions. With just a few ingredients, you can create a side dish that’s crispy on the outside, tender on the inside, and bursting with flavor. Whether served alongside breakfast, lunch, or dinner, this classic recipe is always a hit.

Ingredients

4 medium-sized potatoes (Russet or Yukon Gold work best)
1 large onion (yellow or white)
3–4 tablespoons vegetable oil (or butter for extra flavor)
Salt, to taste
Black pepper, to taste
Optional: paprika, garlic powder, or fresh herbs like parsley for added flavor

Step 1: Prepare the Ingredients

Wash and peel the potatoes: Scrub them thoroughly to remove any dirt, then peel if desired.
Slice the potatoes: Cut into thin, even slices (about ¼-inch thick) for faster and even frying. You can also cut them into small cubes if you prefer a chunkier texture.
Slice the onions: Peel the onion and cut it into thin slices or half-moons. Keeping the slices uniform ensures they cook evenly alongside the potatoes.

Tip: Pat the potatoes dry with a kitchen towel to remove excess moisture. This helps achieve that perfect crispy texture.

Step 2: Preheat the Pan

Choose a large skillet or frying pan and place it over medium heat.
Add 3–4 tablespoons of vegetable oil (or butter for a richer flavor). Allow the oil to heat until it shimmers but isn’t smoking.

Pro tip: Using a cast-iron skillet gives the potatoes a golden, crispy finish, but any non-stick pan works well too.