Crispy Pan-Fried Potatoes with Onions
This Fried Potatoes and Onions recipe is a timeless side dish. By cooking “low and slow,” the potatoes become tender inside while developing irresistibly crispy, golden edges. Using a mix of butter and olive oil adds rich flavor and helps prevent burning, giving you perfect pan-fried results every time.
Fried Potatoes and Onions
Ingredients:
| Ingredient | Amount |
|---|---|
| Large Yukon Gold potatoes | 4 |
| Large onion, thinly sliced into rings | 1 |
| Butter | 1 tsp |
| Olive oil | 1 tsp |
| Garlic powder | ½ tsp |
| Dried dill (or preferred herb) | 1 pinch |
| Salt and black pepper | 1 pinch each |
Instructions:
1. Prep the Vegetables
- Peel the potatoes and slice them into thin, even rounds.
- Slice the onion into fine rings. Uniform slices help everything cook evenly.
2. Heat the Pan
- Place a large skillet over medium heat.
- Add the butter and olive oil. Once the butter is melted and sizzling, the pan is ready.
3. Layer and Season
- Arrange the potato and onion slices in the pan.
- Sprinkle with garlic powder, salt, pepper, and dill.
4. Fry Until Golden
- Cook, flipping occasionally, until the onions are caramelized and the potatoes are golden brown and crispy. This usually takes 15–20 minutes, depending on slice thickness.
5. Finish and Serve
- When the potatoes are tender inside and crisp outside, remove from heat.
- Taste and add extra salt if needed before serving.
Pro Tips:
- Avoid Overcrowding: Too many potatoes in the pan will steam instead of fry. Cook in batches if necessary to maintain crispiness.
- The Lid Trick: If the potatoes brown too fast but are still firm inside, cover the pan for 3–5 minutes to let steam soften them, then remove the lid to crisp them up.
