Fried Potatoes and Onions – A Crispy, Comforting Side Dish

Fried potatoes and onions are a beloved staple in my family. The crispy, golden skin paired with tender, melt-in-your-mouth potato chunks makes every bite a delight. When combined with perfectly crisp onions, the flavors come together in perfect harmony.

This side dish pairs wonderfully with almost anything—from fluffy omelets to juicy grilled burgers—and always earns the “OMG, that’s so good!” reaction at the table.

Why We Love This Recipe

The recipe is incredibly simple and quick. Just peel, chop, and fry—no complicated steps or hard-to-find ingredients. If you have hungry family members banging on the table and shouting “I’m hungry!”, this dish can come to the rescue in no time.

With only two main vegetables, a few herbs, and a splash of oil, it’s easy to make and satisfying every time.

Best Potatoes for Frying

I recommend using russet potatoes. They have a high starch content that helps achieve that crunchy exterior everyone loves. Just be sure to cook them fully, as undercooked russets can turn soggy.

How to Avoid Soggy Potatoes and Onions

Soggy fried potatoes can be disappointing, but here are some tips to keep your dish crispy:

Use oil with a high smoke point: Oils like peanut oil work well because they stay hot without burning, reducing oil absorption.
Fry in batches: Avoid overcrowding the pan. It takes a bit longer, but frying in smaller batches ensures everything crisps evenly.
Add vegetables only to hot oil: Let the oil heat fully before adding potatoes and onions for best texture.

Ingredients

1 lb gold potatoes, sliced into bite-sized pieces
½ onion, chopped into large pieces
Peanut oil (enough to coat the skillet)
2 tablespoons butter
Salt and pepper, to taste
Paprika and fresh basil for garnish

Instructions

Heat peanut oil and butter together in a skillet over medium-high heat.
Add the potatoes and onions to the hot skillet. Sauté, stirring frequently, until golden brown and crispy.
Season with salt and pepper to taste. Drain any excess oil.
Garnish with paprika and fresh basil before serving.
Serve warm and enjoy!

Nutritional Information (per serving)

Recipe Variations to Keep It Interesting

Add meat: Crisp bacon adds a smoky crunch.
Vegetarian version: Substitute bacon with mushrooms, bell peppers, or tofu for added texture and flavor.
Spice it up: Add hot sauce, garlic powder, or chili flakes to bring some heat.

Storage and Reheating Tips

Storage: Keep leftovers fresh in an airtight container in the refrigerator for up to four days.
Reheating: For quick reheating, microwave works fine. For the crispiest results, reheat in a heavy skillet over medium heat.

Frequently Asked Questions

Should I boil the potatoes before frying?
No need! Just follow the recipe and fry directly for the best texture.

Should I soak the raw potatoes before frying?
Soaking potatoes in water before frying can help remove excess starch, leading to crispier potatoes and preventing discoloration. This step is optional but recommended if you want extra crunch.

We’d Love to Hear From You!

What’s your favorite way to enjoy fried potatoes and onions? Do you have a secret ingredient or special twist that makes your version unique? Share your tips and stories in the comments below — let’s swap ideas and celebrate this simple, delicious dish together!

And if you try this recipe, don’t forget to come back and let us know how it turned out!