These Pan Fried Potatoes are perfectly golden brown on the outside and delightfully tender on the inside. What’s best is that they’re incredibly easy to make for the best crispy potatoes every single time. There are only 4 essential ingredients to make them (potatoes, onions, garlic, and salt), but you can customize it however you like!
Table of Contents
- What are Pan Fried Potatoes?
- Why You’ll Love This Pan Fried Potatoes Recipe
- Ingredients You’ll Need to Make Pan Fried Potatoes
- How to Make Pan Fried Potatoes (Step by Step)
- Joyce’s Tips For Making the Best Pan Fried Potatoes
- Serving Suggestions
- Recipe Variation Ideas for Pan Fried Potatoes
- Frequently Asked Questions
- How to Store Leftover Pan Fried Potatoes
- More Recipes You May Like
- Did You Make This Recipe?
- Recipe Card
This simple skillet potatoes recipe is adapted from a recipe I learned to make from a friend’s mother. She called them hangover potatoes since it was the most requested dish after a night of drinking!
These fried potatoes and onions are amazingly flavorful, comforting, and super easy to make! It seems to be a hit in just about any gathering (even the pickiest eaters love it!), and they go with just about anything, making them my go-to potato and onions dish!
Read on to learn exactly how to make this delicious pan fried potato recipe today!
What are Pan Fried Potatoes?
Pan fried potatoes is a popular skillet potato dish that combines potatoes and onions with basic spices and seasonings for an incredible side dish!
Pan fried potatoes with onions are incredibly versatile and they work great as a side dish or a hearty breakfast with eggs and bacon.
Making pan-fried potatoes at home is a great idea because it is a simple dish that delivers big on flavor.
The potatoes, with their crispy exterior and fluffy interior, combined with the sweet, caramelized onions and vibrant spices, create a taste that is both comforting and exciting.
Plus, the cooking time is relatively short, making this a quick and easy dish to whip up when you're short on time but still want something delicious.
Why You’ll Love This Pan Fried Potatoes Recipe
Easy to Make: This skillet potato recipe is super simple, requiring just a few basic ingredients like potatoes, onions, garlic, and salt. All you need is a cast iron skillet, and you're ready to whip up a delicious meal or side dish.
Family Favorite: These skillet pan-fried crispy potatoes with onions have been a hit in my family for years. It is a recipe passed down from a friend's mother, and it’s always a crowd-pleaser.
Versatile: This recipe is incredibly versatile. You can easily toss in some leftover meat, like ham, or spice it up with cumin and paprika. And if you're up for a hearty breakfast, top it with a sunny-side-up egg and serve it with bacon.
Delicious and Lots of Flavor: The combination of golden brown potatoes, caramelized onions, garlic and spices creates a mouth-watering flavor that's hard to resist. Add a dash of salt directly into the oil for an even saltiness that takes these pan-fried potatoes to the next level. Also, these potatoes are essentially fried in oil right in with the onions, these potatoes are infused with onion flavor which make them incredibly delicious.
Ingredients You’ll Need to Make Pan Fried Potatoes
All you need are some incredibly simple, pantry-staple ingredients to make this delicious cast iron pan fried potato recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Oil: Use an oil with a high smoking point for this recipe. Canola, peanut, avocado or vegetable oil work well for frying potatoes and onions. It helps to crisp them up and adds a distinct flavor depending on the type of oil used.
- Potatoes: For this cast iron potatoes and onions recipe, I recommend russet potatoes since they fry up the best and hold their shape well, too. You can also use Yukon golds or yellow potatoes as well.
- Onions: Small onions are diced and fried along with the potatoes. They add a sweet onion flavor to the dish. Remember to add the onions after the potatoes have been cooking for a few minutes, as they burn more quickly.
- Garlic: Finely minced garlic cloves are added for an extra punch of flavor. It gives this dish a garlic note that compliments the potatoes and onions.
- Salt: Salt is added directly into the oil during cooking. It crisps up the potatoes nicely and gives them an even saltiness. Don't be shy with the salt!
Optional Extra Ingredients:
- Paprika: This spice adds a smoky flavor and a vibrant color to the potatoes. It pairs well with the other spices in this recipe.
- Cumin: Cumin provides a warm and earthy flavor, which compliments the potatoes and onions beautifully.
- Pepper: This is optional, but it adds a bit of heat and enhances the overall flavor of the dish.
- Ham or any leftover meat: This is also optional, but it can turn this simple fried potatoes and onions dish into a more substantial meal, especially when paired with eggs for breakfast.
- Eggs: Topping the dish with a sunny-side-up egg can turn this side dish into a hearty breakfast. The runny yolk adds a creamy richness that pairs well with the crispy potatoes and onions.
- Bacon: If you're not a fan of ham, you can use bacon for an extra smoky flavor. This works particularly well if you're serving this fried potato dish for breakfast with eggs.
How to Make Pan Fried Potatoes (Step by Step)
Making this incredible pan fried potato recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation Process
Scrub and Chop the Potatoes: Start by scrubbing your potatoes clean. I personally like to leave the skins on, but feel free to peel them if you prefer. Once cleaned, chop the potatoes into convenient, bite-sized, 1-inch cubes and set them aside for later.
Prep the Onions: Peel your onions and dice them into roughly the same size as your potatoes - about an inch in size. Set these aside with your potatoes.
Mince the Garlic: Get your garlic ready by finely mincing it. Once done, set it aside.
(Optional) Prep your Meats: If you're planning to add some leftover meats to the mix, shred or chop them into small pieces and set them aside.
Cooking the Potatoes
Prepare Your Pan and Heat the Oil: Pour about an inch of oil into your trusty cast iron pan or large skillet (or any frying pan you have on hand) and set your stove to a medium heat.
Season the Oil: Add about half a tablespoon of salt into the warming oil. Adjust to taste if you find this too salty.
Test the Oil: Use a wooden chopstick or spoon to check if your oil is hot enough. If you see it bubbling around the wood, you're good to go.
Fry Up the Potatoes: Add your cubed potatoes to the hot oil and let them fry up for about five to ten minutes. Resist the urge to stir them too much - they'll brown better this way.
Add in the Onions: Once the potatoes are golden yellow and a hard crust has formed around the pieces, add your onions to the pan. Give them a good fry until they're nicely browned - this will infuse your oil with a delicious onion flavor. This should take about another five to ten minutes.
Toss in the Garlic: Add your minced garlic to the pan and let it cook for a minute or two.
Drain any Excess oil: If you find there's too much oil in your pan, feel free to drain some off at this point since we are done frying the potatoes. I leave about 1-2 tablespoons of oil in.
(Optional) Add in your Meats and Spices: If you're using meats, now is the time to add them to the pan, along with your chosen spices. I recommend a sprinkle of cumin and paprika for a nice kick.
Finish Cooking: Continue cooking until your potatoes are golden brown and your onions have caramelized to a delicious brown.
Enjoy your Meal: And there you have it! A mouth-watering pan of fried potatoes, best enjoyed hot. Enjoy your meal!
Joyce’s Tips For Making the Best Pan Fried Potatoes
Choose the Right Potatoes: For this recipe, use russet potatoes. This variety has the right balance of starches and moisture, guaranteeing a golden brown, crispy exterior, and a creamy, fork-tender interior. Alternatively, you can use Yukon gold potatoes too.
Don't Skip the Salt: Add salt directly to the oil while cooking. This technique helps to crisp up the potatoes and evenly distribute the flavor. Remember to taste the oil for saltiness before adding the potatoes, it should taste salty.
Don’t Stir the Potatoes Initially: To crisp the potatoes, don't touch them too much during the initial cooking stage. When we touch them too much, we agitate the starch, which doesn't allow for that crispiness to happen.
Add Onions After Potatoes: Add the onions after the potatoes have had a chance to cook and brown up (5-10mins). Onions cook faster than potatoes and will burn if they are put at the same time. Don't wait too long to put them in though, the secret is having the onions flavor the oil the potatoes are cooking in!
Top it Off With an Egg: A sunny-side-up egg on top of these Southern fried potatoes can turn this dish into a hearty breakfast. The runny yolk adds a creamy texture and rich flavor that pairs wonderfully with the crispy potatoes and onions.
Serving Suggestions
- For a satisfying dinner, serve these pan-fried potatoes alongside Herb Roasted Turkey Legs. The robust flavors of the turkey pair wonderfully with the crispy, savory potatoes.
- Want a twist on a classic? Try these potatoes with Sweet and Sticky Crispy Beef. The sweetness of the beef offsets the savory potatoes for a mouthwatering combination.
- These pan-fried potatoes also make a great side dish for Beer Braised Pork Belly. The rich, flavorful pork belly and the crispy potatoes are a match made in heaven.
- For a unique pairing, try these potatoes with Oven Roasted Five Spice Peking Chicken. The aromatic spices of the chicken and the simple, savory potatoes make for a deliciously balanced meal.
- Lastly, for a fun and delicious treat, serve these potatoes with Sweet and Sticky Cola Ribs. The sweetness of the cola-glazed ribs and the saltiness of the potatoes create a tantalizing flavor experience.
Recipe Variation Ideas for Pan Fried Potatoes
This delicious pan fried potato recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:
Turkish Style Fried Potatoes: This recipe comes from a Turkish family (which I tweaked). They like to add a diced tomato at the very end to give it even more flavor! You lose a bit of the crispness from the potato, but you get more of a balanced flavor from the acidity of the tomato.
Try Yukon Golds: Swap out those regular potatoes for Yukon Gold. These potatoes have a buttery texture and a slightly sweet flavor that makes them a fantastic choice for pan-frying. They're also lower in starches, so they'll hold their shape well when cooked.
Herb it Up: Fresh herbs can add a whole new dimension to your pan-fried potatoes. Try adding a teaspoon of chopped rosemary or thyme to the oil while you're frying your potatoes. The herbs will infuse into the oil, giving your potatoes a subtle, aromatic flavor.
Get Cheesy: For cheese lovers, this variation is a must-try. Sprinkle some grated Parmesan over your potatoes during the last few minutes of cooking. The cheese will melt and give your potatoes a delicious, golden brown crust.
Make it Veggie: Add some diced onions, bell peppers, or avocados to your potatoes. These veggies will add extra flavor and nutrition to your dish. Just remember to adjust the cooking time to make sure that everything is fork-tender.
Frequently Asked Questions
No, you do not have to boil them first. For this pan-fry potatoes recipe, you are essentially parboiling the potatoes in the oil first, then you drain the oil and crisp them up with the remaining oil. This method not only saves you time but also spares you from dirtying extra pots and pans.
If your potatoes aren't achieving that desirable golden brown crispiness, it could be because your pan is overcrowded. Make sure to use a large enough pan to prevent any steam build-up while pan-frying the potatoes. More space means better heat distribution and thus, crispier potatoes.
No soaking is required for this recipe. The starches in the potatoes will break down naturally during the cooking time, allowing the potatoes to become fork-tender on the inside while maintaining a crispy exterior.
While olive oil is a staple in many kitchens, it is not the best choice for frying potatoes due to its lower smoke point. Instead, opt for oils with a higher smoke point such as vegetable oil, peanut oil, or canola oil. These oils can handle medium heat better and will give your potatoes a nice, even fry.
Don't throw away that flavorful oil! I usually save the excess oil and use it for other cooking. It is infused with the delicious flavor of onion and can add an extra depth of taste to your future dishes.
How to Store Leftover Pan Fried Potatoes
Storing leftover pan-fried potatoes from this simple and delicious recipe is a breeze. With just a few steps, you can enjoy your potatoes, onions, and garlic-flavored dish for another meal.
To store in the fridge, wait until the potatoes have cooled down. Then, transfer them into an airtight container. They'll be good in the fridge for about three to five days.
When you're ready to enjoy them again, you can easily reheat them in a cast iron skillet over medium heat until they're warmed through, and the surface gets back its golden brown color.
As for freezing, it is not generally recommended for dishes like this. Potatoes, especially the starchy russet or Yukon gold varieties used in this recipe, have a high water content. When frozen, the water inside the potatoes forms ice crystals, which can alter their texture and make them mushy upon thawing.
More Recipes You May Like
- Honey Miso Garlic Roasted Potatoes
- Crispy Hash Browns
- Breakfast Sandwich (with a Hash Brown!)
- Pan Fried Honey Soy Brussel Sprouts
- Crispy Garlic Pearl Couscous
- Butternut Squash Curry
- Easy Beef and Broccoli Noodles
- Roasted Turkey Thighs with Coffee Rub
- Herb Roasted Turkey Leg
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Recipe Card
Easy Pan Fried Potatoes with Onions
Joyce's Recipe Notes
- Add the salt into the oil. It allows the salt to evenly coat the potatoes during the cooking process. Don't be shy in adding in more salt than normal, it brings out the flavours and you lose a lot of it in the oil during the cooking process.
- To crisp the potatoes, don't touch them too much during the initial cooking stage. When we touch them too much we agitate the starch which doesn't allow for that crispiness to happen.
- Add the onions after the potatoes had a chance to cook and brown up. (5-10mins) Onions cook faster than potatoes and will burn if they are put at the same time. Don't wait too long to put them in though, the secret is having the onions flavour the oil the potatoes are cooking it!
- To give this dish something extra, I top it with a sunny-side-up egg, which transforms this into a hearty breakfast!
Ingredients
- oil (canola, peanut or vegetable oil)
- 3-4 medium potatoes (diced)
- 2-3 small onions (diced)
- 2 cloves garlic (finely minced)
- 1½ teaspoon salt
Optional Spices
- 1 teaspooon paprika
- 1 teaspoon ground cumin
Optional Adds
- ½ cup ham (or any leftover meat) (optional)
- black pepper (optional)
Instructions
Preparation
- Scrub 3-4 medium potatoes clean. I don't peel the potatoes, but you can peel them if you like. Chop the potatoes into 1-inch cubes and set them aside.
- Peel 2-3 small onions and dice them to about 1-inch in size and set them aside
- Finely mince 2 cloves garlic and set it aside.
- (Optional) If you are using leftover meats, shred or chop them into small pieces and set them aside.
Cooking the Potatoes
- Add about ½ inch of oil into a cast iron pan (or frying pan) and set the stove to medium heat
- Add 1½ teaspoon salt into the oil and mix it until it has dissolved.
- Check if the oil is hot by sticking a wooden chopstick or wooden spoon into the oil. If it bubbles around the wood, the oil is ready. Add in the potatoes into the hot oil and let it brown for about 5 - 10 mins (They fry up better if they aren't touched too much). You want cook them until they are golden brown.*Be careful when placing the potatoes in the oil, to prevent the oil from splashing, I lower the potatoes into the oil slowly with a ladle.
- Once the potatoes are golden brown and have formed a hard crispy outer layer, add in the onions and let it brown as much as possible to infuse the oil with onion flavour! Cook them for about 5-10 mins
- Add in the garlic and cook for 1-2 minutes
- Drain excess oil (if there is any). I leave about 1-2 tablespoons of oil in the pan.
- (Optional) Add in ½ cup ham (or any leftover meat)
- (Optional) Add 1 teaspoon ground cumin and 1 teaspooon paprika.
- Cook until the potatoes are golden brown and onions are caramelized and brown.
- Ta da! We're done! Best enjoyed hot.
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
Anita says
This is gonna be one epic brunch dish, especially when adding some sunny side ups. I think skillet potatoes are better than hash browns, but that's me, but since it's me who's doing the cooking, I can do whatever I please, no? 🙂
Joyce says
Yes, yes you can do whatever you please because the chef always is boss. haha! This sounds amazing with an egg! A runny one!
Sues says
These look awesome- so simple and delicious!! I'm a huge garlic lover, but I can also see how these potatoes would work without it!
Joyce says
Odd eh? I am a huge garlic fan too! My guess is the onions and potatoes steal the show.
Denise Wright says
This is total comfort food! Love it! Need to try!
Joyce says
Yes! 😀
Angela says
Oh this looks so good. The perfect mid-week dinner too, this must be made.
Joyce says
Oh most definitely. When I feel like a meatless day, I just make this minus the meat!
rika - food blogger says
I love skillet potatoes! This one looks so good. My husband always ask for it for brunch!
Joyce says
Me too. I love all things potatoes! 😀
Alyssa @ A Bite of Inspiration says
I'm obsessed with breakfast potatoes. Every time I'm at a breakfast buffet, I grab like 90 percent potatoes and 10 percent of everything else. My mom is like "um why did I just pay $20 for you to eat a pile of potatoes"? Good question, mom. Why did you? These potatoes look especially good! And I can make them at home, so my mom will be happy about that! I love the idea of cumin and paprika. So much yum! Thanks for sharing and for helping fuel my potato addiction even further! 😉
Joyce says
You crack me up! (I did an actual giggle) I love love love potatoes! Especially fries!! It's an odd love, since it was never a regular part of my asian diet growing up. I am very happy I can fuel your potato addiction! 😀
Marie @ Yay! For Food says
This looks so yummy! I was thinking that a runny egg on top would be perfect with this dish and then you mention it! Great minds think alike!
Joyce says
Yeaaap! Great minds think alike! haha I never have this dish without a runny egg! So yum. Runny eggs are so versatile and go on so many things 😀