When I need a side dish that everyone will actually eat, I reach for pan fried potatoes and onions. They’re made from basic pantry ingredients, they cook quickly, and they work with almost anything you’re serving. I like that I can throw this together while something simple is in the oven, and dinner instantly feels more complete.
This recipe is especially handy for those in-between situations: a weekend brunch where you don’t want to fuss, a casual weeknight dinner when you’re stretching a pack of sausages, or a potluck where you’re not sure what others are bringing. A big skillet of crispy potatoes and soft onions fits in just about anywhere, and it’s easy to scale up for a crowd.
I also make this when I’m trying to use up odds and ends. A couple of potatoes and an onion don’t look like much on the counter, but once they hit a hot pan with a little oil and salt, they turn into something satisfying. Leftovers reheat well in a skillet or air fryer, so I often double the batch and use them with eggs the next morning. If you’re looking for a reliable, budget-friendly side that doesn’t need special ingredients, these pan fried potatoes and onions earn a permanent spot in the rotation.
A Fresh Take on a Classic: Pan Fried Potatoes And Onions
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The Simple Ingredients You’ll Need
- 2 pounds Yukon gold potatoes (or any potatoes you have on hand)
- 1 medium onion (yellow, white, or sweet all work)
- 3 tablespoons avocado oil (or another high-heat oil)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Putting It All Together
- Dice the potatoes into 1/2-inch cubes and place them in a bowl of cold water. This helps remove extra starch so they crisp better. If you’re using Yukon gold or another thin-skinned potato, there’s no need to peel. After a few minutes, drain the potatoes well and dry them thoroughly with a clean kitchen towel; any moisture left on the surface will steam them instead of crisping.
- Peel the onion and slice it thinly from root to tip. Aim for even slices so they cook at the same rate.
- Place a cast iron skillet or other heavy frying pan over medium heat. Add the oil and let it heat until it looks shiny and flows easily across the pan. If a potato cube sizzles gently on contact, the oil is ready.
- Carefully add the diced potatoes in a single layer. Try not to overcrowd the pan; if needed, cook in batches for better browning.
- Let the potatoes cook undisturbed for about 3 minutes so they can form a crust. Then give them a good stir or flip. Continue cooking for another 6–8 minutes, stirring every 2 minutes. You’re looking for the potatoes to become mostly golden brown and crisp on the edges while tender inside.
- Add the sliced onions to the pan and sprinkle in the salt and black pepper. Stir well so the onions tuck in among the potatoes and everything is evenly seasoned.
- Reduce the heat slightly and cook for about 5 more minutes, stirring occasionally, until the onions are soft, lightly caramelized, and the potatoes are fully tender. Taste and adjust seasoning before serving. Serve warm as a side for breakfast, brunch, or dinner.
Why Soak the Potatoes
Soaking the potatoes in cold water is a small step that makes a noticeable difference. When potatoes are diced, they release surface starch. If that starch stays on, the cubes tend to stick together and brown unevenly, sometimes turning gummy instead of crisp. A short soak pulls off some of that starch so the potatoes cook up with cleaner, crisper edges. For best results, give them at least 5–10 minutes in cold water, then dry them very thoroughly before they hit the pan. If you skip the drying step, the excess water will create steam, which softens the exterior instead of allowing it to brown. This one habit is especially helpful when you’re cooking a big batch for a crowd and want those consistent, golden pieces.
Best Oils for Frying
The oil you choose affects both flavor and how well the potatoes fry. You want something with a high smoke point so it can handle medium to medium-high heat without burning. Avocado oil is a great option because it’s neutral-tasting and stable at higher temperatures. Canola, refined sunflower, or vegetable oil also work well and tend to be budget-friendly. If you like a bit more flavor, you can mix in a spoonful of butter near the end of cooking, but don’t use only butter from the start—the milk solids brown too quickly and can burn before the potatoes are done. Olive oil can be used in a pinch at slightly lower heat, though it won’t get quite as crisp. Whichever oil you choose, make sure there’s enough to lightly coat the bottom of the pan so the potatoes brown evenly instead of scorching in dry spots.
Curious About This Recipe? Read On
How can I keep the potatoes from sticking to the pan?
Sticking usually comes from a pan that’s not hot enough, potatoes that are still damp, or not enough oil. Make sure you preheat the skillet over medium heat until the oil is shimmering before adding the potatoes. They should sizzle gently on contact. Drying the potatoes thoroughly after soaking is essential; any leftover water will cause them to steam and catch on the surface. Also, avoid moving them too soon—let them sit for a few minutes so a crust can form, which naturally releases from a well-heated pan.
Can I prep this ahead for faster meals during the week?
Yes, with a few adjustments. You can dice the potatoes up to a day in advance and store them in a container of cold water in the fridge to prevent browning. When you’re ready to cook, drain and dry them very well before frying. You can also partially cook a large batch, stopping when they’re just turning golden, then cool and refrigerate. Reheat in a hot skillet with a bit of oil, adding the onions at that stage. This approach is useful for brunches or busy weeknights when you want crispy potatoes on the table in under 10 minutes.
Pan Fried Potatoes And Onions
Equipment
- cast iron skillet or heavy frying pan
Ingredients
- 2 pounds Yukon Gold potatoes or potatoes of your choice
- 1 medium onion yellow, white, or sweet, thinly sliced
- 3 tablespoons avocado oil or another high-heat oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cut the potatoes into roughly 1/2-inch cubes and place them in a bowl of cold water to remove surface starch. If using thin-skinned potatoes like Yukon Gold, peeling is optional. Drain and thoroughly pat dry with a clean kitchen towel.
- Peel (if desired) and slice the onion into thin strips so it cooks evenly with the potatoes.
- Heat a heavy skillet or cast-iron pan over medium heat and add the avocado oil. Warm the oil until it shimmers but does not smoke.
- Carefully spread the diced potatoes into a single layer in the hot pan, taking care not to crowd them so they can crisp.
- Let the potatoes cook undisturbed for about 3 minutes to form a golden crust, then stir. Continue cooking another 6–8 minutes, stirring every 2 minutes, until most sides are nicely browned.
- Toss in the sliced onions and sprinkle with salt and black pepper. Stir to combine the potatoes and onions so they begin to mingle.
- Lower the heat slightly and continue cooking about 4–6 minutes, stirring occasionally, until the onions are softened and lightly caramelized and the potatoes are cooked through.
- Remove from heat and transfer to a serving dish. Serve warm as a breakfast side, brunch dish, or accompaniment to dinner.
