This easy Skillet Fried Potatoes and Onions recipe takes very little effort to make. It’s all cooked in one panrequires only 3 ingredientsand takes around 25 minutes to make. I really hope you enjoy it!
Whether you have this for breakfast or a dinner side dishit’s going to be a crowd-pleaser. We’re topping our fried potatoes with grated parmesan and chives (or dill) for extra flavour! It’s my favourite way of serving them.
I love serving this with my chicken piccata recipe, it also goes really well with my greek meatballs, or my one-pan chicken gorgonzola is a great option too.
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About Emily’s Recipe
If you’re new here, hi! I’m Emily – a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my skillet fried potatoes and onions recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you’d like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe…
Texture: the potatoes are fluffy with a slight caramelised feel to them. You’ve then got the soft onions to go with it!
Taste: warming, comforting, all things delicious. We’ve got the sweetness from the caramelised onion that soaks into the potatoes, plus the paprika for extra flavour.
Ease: this recipe does require a little bit of attention, because we don’t want the potatoes to burn, but it’s all in one pan, so it’s pretty simple. You just need a bit of patience.
Top Tips: 1. use a non-stick pan if you want to avoid the potatoes sticking to the pan. 2. use Maris pipers or russet potatoes for the best texture and flavour, 3. feel free to add more seasonings from oregano to garlic powder to add more flavour!
Would I make this again? Yes! It’s such a versatile dish and great for meal-prep to have throughout the week with other dishes!
Ingredients and Substitutions
Potatoes: we’re using Maris piper, russet potatoes, or Yukon gold for this recipe. You want a potato that will stay moist and fluffy on the inside and crisp up on the outside.
Onions: white onions are perfect for this recipe. You can use onion powder or granules if you’d like to get extra flavour. Around ½ teaspoon onion powder per onion is perfect.
Seasonings: the key to making these fried potatoes with onions flavoursome, is by adding a variety of seasonings. The main two are salt and pepper. We’re also using paprika. Other seasonings I like to use are garlic powder, dried oregano, and chili flakes.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions with photos
Step 1: Slice your potatoes into discs, around ¼ inch in width. To avoid them going brown, you can set them aside in a bowl of cold water. Prepare your onions too.
Step 2: Place a large skillet on medium heat (preferably non-stick) and drizzle in 2 tablespoons of olive oil. Add in your potatoes and onions, followed by salt, pepper, paprika, and any other seasonings you’d like to add in. Fry for 5 minutes, stirring frequently.
Step 3: Reduce the heat to low and place on the lid. Leave to cook for 10 minutes, stirring occasionally to ensure the potatoes aren’t sticking to the pan.
Step 4: Remove the lid and add in 50ml water. Stir and leave to cook for another 10 minutes. Grab a fork and pierce a potato and taste to see if it’s cooked. Season according to your preference with more salt, pepper, paprika, dried oregano, or garlic powder. Once the potatoes and onions are ready, serve up, sprinkle with grated parmesan and finely chopped chives or dill. Enjoy!
What to do with leftovers
Storage: Leave the skillet potatoes to cool, then place in airtight containers and into the fridge for up to 3 days.
Freezing: Once again, leave to cool and place in airtight containers. Don’t forget to label with the contents name and date. Freeze for up to 3 months. Leave to thaw or defrost in the fridge overnight. The texture will be slightly different but should still taste delicious!
Reheating: To get that crispiness back into the potatoes, I would avoid microwaving them, unless you don’t mind! So, you can either place them back into the pan and reheat for 5-10 minutes on medium heat. Or you can place them on a tray and into the oven at 180C / 355F with a drizzle of oil for 20 minutes until heated through.
FAQs
For sure, adding butter into the dish either at the start or near the end of the recipe will add a lovely flavour and saltiness.
I love serving them with a chicken main dish, fried ground meat, or fried eggs! A side salad would also go really well with the meal.
For sure! You can slice them into cubes, that would be delicious!
More recipes you might enjoy!
If you tried this Easy Skillet Fried Potatoes and Onions or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Easy Skillet Fried Potatoes and Onions
This easy Skillet Fried Potatoes and Onions recipe takes very little effort to make. It’s all cooked in one pan and requires only 3 ingredients.
Instructions
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Slice your potatoes into discs, around ¼ inch thick. To avoid them going brown (by oxidising), you can set them aside in a bowl of cold water. Prepare your onions too.
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Place a large skillet on medium heat (preferably non-stick) and drizzle in 2 tablespoons of olive oil. Add in your potatoes and onions, followed by salt, pepper, paprika, and any other seasonings you’d like to add in. Fry for 5 minutes, stirring frequently.
-
Reduce the heat to low and place on the lid. Leave to cook for 10 minutes, stirring occasionally to ensure the potatoes aren’t sticking to the pan.
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Remove the lid and add in 50ml water. Stir and leave to cook for another 10 minutes. Grab a fork and pierce a potato and taste to see if it’s cooked. It should be caramelised and slightly crispy on the outside, and soft and fluffy on the inside. Season according to your preference as well. Once the potatoes and onions are ready, serve up, sprinkle with grated parmesan and finely chopped chives or dill. Enjoy!
Notes
Storage: Leave the skillet potatoes to cool, then place in airtight containers and into the fridge for up to 3 days.
Freezing: Once again, leave to cool and place in airtight containers. Don’t forget to label with the contents name and date. Freeze for up to 3 months. Leave to thaw or defrost in the fridge overnight. The texture will be slightly different but should still taste delicious!
Reheating: To get that crispiness back into the potatoes, I would avoid microwaving them, unless you don’t mind! So, you can either place them back into the pan and reheat for 5-10 minutes on medium heat, stirring every few minutes. Or you can place them on a tray and bake in the oven at 180C / 355F with a drizzle of oil for 20 minutes until heated through.
Nutrition
Calories: 286kcalCarbohydrates: 51gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1182mgPotassium: 1184mgFiber: 7gSugar: 4gVitamin A: 518IUVitamin C: 53mgCalcium: 65mgIron: 3mg
