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Fried Potatoes and Onions

Fried Potatoes and Onions

These Fried Potatoes and Onions are buttery, golden, and crisp around the edges with tender centers and sweet cooked onions. They are an easy homestyle side dish for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 large yellow onion halved and thinly sliced
  • 3 tablespoons salted butter divided
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika or smoked paprika
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 2 tablespoons fresh parsley chopped, optional for garnish

Instructions
 

  • Wash and scrub the potatoes well. Slice them into ¼-inch thick rounds, keeping the slices as even as possible.
  • Bring a large pot of salted water to a boil. Add the sliced potatoes and parboil for 5 to 6 minutes, until just slightly tender but not fully cooked through.
  • Drain the potatoes well and pat them dry with paper towels.
  • Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons of butter and the olive oil. Let the butter melt completely.
  • Add the sliced onions and cook, stirring occasionally, for 3 to 4 minutes, until softened and lightly golden.
  • Add the drained potato slices in as close to a single layer as possible over the onions.
  • Season with garlic powder, onion powder, paprika, salt, and black pepper.
  • Do not stir right away. Let the potatoes cook undisturbed for 4 to 5 minutes so they can develop a golden crust on the bottom.
  • Add the remaining 1 tablespoon of butter, then gently flip the potatoes. Season lightly again with a pinch more salt and pepper.
  • Continue cooking for another 5 to 6 minutes, flipping gently once or twice more, until the potatoes are golden brown, crisp on the outside, and tender inside.
  • Taste and adjust the seasoning as needed.
  • Remove from heat, garnish with fresh parsley if desired, and serve immediately.

Notes

For the best texture, dry the potatoes well after parboiling and avoid stirring too much once they are in the skillet. This helps them brown instead of steam.