I still remember the first time I made these crispy pan-fried potatoes and onions. It was a chilly Saturday morning, and my husband and I were visiting my grandmother’s old farmhouse for a family reunion. The smell of fresh-cut grass filled the air, and the wooden porch creaked beneath our feet as we walked inside. My grandmother was already in the kitchen, bustling around as she always did, a cast iron skillet heating on the stove. She didn’t say much—she never did when she was in cooking mode—but the sizzle of potatoes hitting the pan said everything.
This dish is as simple as it is comforting. Watching her prepare it with such ease and confidence left a lasting impression on me. I learned that sometimes the most delicious meals come from the most basic ingredients, and it’s the care you put into them that makes all the difference. The key, she taught me, was in the parboiling—ensuring the potatoes were tender inside before they got that perfect crispy crust on the outside. She would let the onions caramelize just enough to release their sweetness without losing their bite. As the smell of crispy potatoes, onions, and garlic filled the kitchen, the family started gathering around, drawn in by the irresistible aroma.
This recipe has become a staple in my home, especially on weekends when we want something hearty but easy to throw together. Whether it’s served alongside scrambled eggs for breakfast, as a savory side dish at dinner, or even as a snack during the day, these potatoes always remind me of that cozy morning in my grandmother’s kitchen. I’ve added my own little twist over the years—sometimes swapping in smoked paprika for a bit of a kick or garnishing with fresh chives for a bright, fresh flavor. But no matter how I tweak it, the heart of the recipe remains the same: a simple, satisfying dish that brings people together.
If you’re looking for something to pair with these potatoes, I’d suggest serving them with eggs or even as a side to a roasted chicken dinner. They’re versatile, quick to make, and always a crowd-pleaser.
Making Crispy Pan-Fried Potatoes and Onions
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Ingredients
- 1 large Russet potato, diced into ¼-inch cubes (skin on)
- 3 tablespoons extra virgin olive oil (or unsalted butter)
- ½ sweet onion, finely chopped
- 2 teaspoons Kosher salt, divided
- 1 teaspoon garlic powder
- ½ teaspoon sweet paprika (or smoked paprika for a smoky flavor)
- 2 teaspoons chopped chives, parsley, or scallions (for garnish)
- Lemon wedges (optional, for garnish)
Directions
- Place the diced potatoes in a saucepan and cover with water, adding 1 teaspoon of salt. Bring to a boil and cook for 8-10 minutes until the potatoes are tender when pierced with a fork.
- Drain the potatoes and let them steam dry for about 5 minutes.
- Heat a cast iron skillet over medium-high heat. Add the olive oil or butter, then place the potatoes in the skillet. Sprinkle with the remaining 1 teaspoon of salt and cook without stirring for 5 minutes.
- Add the finely chopped onion to the skillet. Toss the potatoes and onions together, cooking for another 5 minutes. If the potatoes aren’t crispy enough, let them cook for an additional 3-5 minutes.
- Sprinkle the garlic powder and paprika over the potatoes, and toss everything together to combine.
- Garnish with chopped fresh herbs and lemon wedges, if desired. Serve hot.
Storing Suggestion
Allow the potatoes to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, cook them in a hot skillet for a few minutes until crispy again.
Cooking Tips
For an extra crispy texture, avoid stirring the potatoes too often while frying. You can also substitute the sweet paprika with smoked paprika for a deeper flavor. If you prefer a stronger onion flavor, add the onions earlier during the cooking process.
Serving Suggestions
These crispy potatoes pair perfectly with fried eggs, bacon, or grilled sausages for a hearty breakfast. You can also serve them as a side with roasted chicken or fish. A squeeze of lemon juice adds a nice fresh touch to balance the flavors.
Ingredient Substitutions
If you don’t have Russet potatoes, Yukon Gold potatoes can be used for a creamier texture. You can also replace the olive oil with butter for a richer flavor, or use red onions instead of sweet onions for a more pungent taste.
Seasonal Variations
In the fall, try adding diced sweet potatoes to the mix for a seasonal twist. During the spring, you can add fresh asparagus or peas for a pop of color and freshness. You can also try using fresh herbs like rosemary or thyme in the winter for a heartier dish.
Allergen Information
This recipe is naturally gluten-free. To make it dairy-free, use olive oil instead of butter. Always check for any specific sensitivities to onions or garlic, and adjust the recipe as needed.
FAQ:
How can I make the potatoes extra crispy?
Make sure the potatoes are well-dried after parboiling, and cook them in a hot skillet without stirring too often. This will allow the potatoes to form a crispy crust.
Can I use a different type of potato?
Yes, you can use Yukon Gold or red potatoes, though the texture may be slightly different. Russet potatoes are best for achieving a crispy exterior.
Can I make this recipe ahead of time?
You can prepare the potatoes ahead, but they’re best served fresh. Reheat leftovers in a hot skillet to regain their crispy texture.
What can I serve with crispy pan-fried potatoes?
They’re delicious with eggs for breakfast or as a side with roasted meats or fish. A fresh salad or grilled vegetables also make great pairings.
How do I store leftovers?
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet to restore crispiness.
Can I freeze these potatoes?
It’s not recommended to freeze these potatoes, as they may lose their crispiness and become mushy when thawed.
Crispy Pan Fried Potatoes And Onions
Ingredients
- 1 large Russet potato with skin, diced into ¼-inch cubes
- 3 Tbsp extra virgin olive oil or unsalted butter
- ½ sweet onion finely chopped
- 2 tsp Kosher salt divided
- 1 tsp garlic powder
- ½ tsp sweet paprika substitute with smoked paprika for a smoky touch
- 2 tsp chopped chives parsley, or scallions (for garnish)
- Lemon wedges optional, for garnish
Instructions
- Start by parboiling the potatoes. Place the diced potatoes in a saucepan and cover them with several inches of water. Add 1 tsp Kosher salt and bring to a vigorous boil. Cook for 8-10 minutes until the potatoes are just tender when pierced with a knife.
- Drain the potatoes and let them sit for 5 minutes. Use a colander to strain the potatoes and allow them to steam dry for 5 minutes.
- While the potatoes are drying, heat a cast iron skillet over medium-high heat. Add 3 Tbsp of extra virgin olive oil (or butter) to the hot skillet, then add the potatoes. Season with 1 tsp Kosher salt and cook the potatoes for 5 minutes without stirring.
- Add the finely chopped onion to the skillet. Toss the potatoes and onion together and cook for an additional 5 minutes, leaving them undisturbed. Check the potatoes for crispiness. If they are not crispy yet, continue cooking for another 5 minutes.
- Once the potatoes are crispy, season with 1 tsp garlic powder and ½ tsp paprika, then toss everything together. Serve hot with 2 tsp of chopped fresh herbs and lemon wedges, if desired.
