One of my fondest memories growing up was gathering around the kitchen with my family on lazy Saturday mornings. My mom would make a simple, yet soul-soothing dish that we all loved—crispy fried potatoes with fresh green onions. It’s one of those recipes that doesn’t require much, but somehow delivers so much comfort. I can still remember the smell of potatoes frying on the stovetop, the sizzle of the oil, and how we’d sneak a taste before they were even finished. My siblings and I would always fight over the crispiest bits, savoring every bite as if it were a special treat.
This recipe is so dear to me because it takes me back to those carefree mornings when the whole family was together, laughing, chatting, and enjoying the simplest pleasures in life. Now that I have my own family, I love making these fried potatoes for them, and it always brings back a sense of nostalgia. My kids love it just as much as I did, and I think it’s the kind of dish that can instantly make any meal feel special. There’s something magical about transforming humble ingredients into a plate of crispy, golden perfection.
What I love most about this dish is its versatility. Whether I’m serving it for breakfast alongside scrambled eggs or as a side for dinner, it never disappoints. The green onions add a pop of freshness, while the crispy potatoes provide that irresistible crunch. It’s a recipe that’s been passed down in my family, and now, I’m excited to share it with all of you.
No matter where you’re from or who you’re cooking for, this easy fried potatoes recipe is one that can bring people together, just like it has in my family for generations. So grab a skillet and give it a try—I guarantee it’ll become a favorite in your household too.
Making an Easy Fried Potatoes with Green Onions
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Ingredients
- 1 pound (450g) potatoes (about 3-4 medium potatoes)
- 3 tablespoons oil
- 1/2 cup (52g) sliced green onions (about 4-5 green onions)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Directions
- Prepare the Potatoes: Pierce each potato with a fork a few times. Microwave on High for 6-8 minutes until they are tender and easily pierced with a knife. For larger potatoes, you might need a bit more time. Once done, transfer the potatoes to a cutting board and cut them into 1-inch cubes.
- Fry the Potatoes: Heat the oil in a large skillet over medium-high heat. Add the cubed potatoes in a single layer. Cook them without stirring for about 4 minutes. Sprinkle half of the salt and pepper over the potatoes. Flip them and continue to cook for another 4-5 minutes, stirring occasionally, until they turn golden brown and crispy.
- Add the Green Onions: Stir in the sliced green onions and cook for about 1 minute. Taste and adjust the seasoning with additional salt and pepper, if needed. Serve immediately while hot.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pan-fry the potatoes again over medium heat until warmed through and crispy.
Cooking Tips
If you prefer extra crispy potatoes, fry them for a few additional minutes. You can also use a non-stick pan to prevent sticking, but cast iron pans can give a better crispy finish.
Serving Suggestions
These fried potatoes pair wonderfully with eggs for breakfast or as a side dish for grilled meats. Garnish with extra green onions or fresh parsley for added freshness.
Ingredient Substitutions
Yukon Gold or Russet potatoes are ideal for this recipe, but you can substitute with sweet potatoes for a sweeter flavor. You can also swap green onions with chives or finely chopped shallots for a milder taste.
Seasonal Variations
In the spring, try adding fresh herbs like dill or parsley to brighten the dish. In the fall, sprinkle some smoked paprika or ground cumin for a warming, spiced flavor.
Allergen Information
This recipe is naturally gluten-free and vegan. If using flavored oils or spices, ensure they are free from any gluten-containing ingredients.
FAQ:
Can I use boiled potatoes instead of microwaved ones?
Yes, boiled potatoes work just as well. Just make sure they are cooked until tender, and then proceed with cubing and frying them.
What type of oil is best for frying potatoes?
Neutral oils with a high smoke point like vegetable oil, canola oil, or avocado oil work best for frying these potatoes.
How do I make the potatoes crispier?
For crispier potatoes, let them cook undisturbed for a few extra minutes before turning. Using a cast-iron skillet can also help achieve a crispier texture.
Can I prepare this dish ahead of time?
Yes, you can partially cook the potatoes in advance and finish frying them just before serving to retain their crispiness.
What can I serve with these fried potatoes?
These potatoes go great with scrambled or fried eggs, bacon, or as a side to grilled meats like steak or chicken.
Can I freeze the leftover fried potatoes?
While it’s possible to freeze them, the texture may become less crispy after reheating. It’s best to enjoy them fresh or reheated within a few days.
Easy Fried Potatoes with Green Onions
Ingredients
- 1 pound 450g potatoes (about 3-4 potatoes)
- 3 tablespoons oil
- 1/2 cup 52g sliced green onions (4-5 green onions)
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper adjust to taste
Instructions
PREPARE AND COOK POTATOES:
- Prick each potato a few times with a fork. Microwave on High for 6-8 minutes until soft and a knife easily pierces the potato. Larger potatoes may need a bit more time. Move to a cutting board and cut into 1-inch cubes.
PAN FRY POTATOES:
- Heat oil in a large skillet over medium-high heat. Arrange the potato cubes in a single layer in the pan and cook undisturbed for 4 minutes. Season with half of the salt and pepper. Turn the potatoes and cook for an additional 4-5 minutes, stirring occasionally, until they are golden and crispy. Adjust seasoning with the remaining salt and pepper as desired. Cooking time may vary based on your pan and desired crispness.
FINISH WITH ONIONS:
- Stir in the chopped green onions and cook for 1 minute. Taste and adjust the seasoning if needed. Serve hot.
