Potatoes and Onions
Few side dishes are as classic — or as comforting — as fried potatoes and onions. Crispy, golden, and savory, this simple dish transforms humble ingredients into something special. Whether you’re making it for breakfast, brunch, or dinner, potatoes and onions are an easy, satisfying choice your whole family will love.
In this post, I’ll share why this recipe works, the best tips and tricks, serving ideas, and storage instructions — so your potatoes and onions come out perfectly every time!
Why You Will Love This Skillet Potatoes and Onions Recipe
There’s so much to adore about this straightforward recipe!
- Simple pantry ingredients: Just potatoes, onions, oil, and basic seasonings.
- Quick and easy: Ready in under 30 minutes.
- Naturally gluten-free and dairy-free: Great for nearly any dietary need.
- Versatile: Perfect as a breakfast side, brunch addition, or hearty dinner companion.
- Comforting and nostalgic: A dish that brings everyone to the table.
Best Potatoes to Use
Gold potatoes (like Yukon Gold) are ideal for this recipe. They fry up with a crispy exterior while staying creamy and tender inside.
You can peel them if you prefer, but leaving the skin on adds texture and helps them hold their shape.
Taste & Texture
These potatoes and onions are the best combo — crispy on the edges, soft and fluffy in the middle, with that sweet caramelized onion flavor in every bite.
They’re salty, a little garlicky, and ultra comforting.
Think diner-style home fries but way better because they’re fresh out of your own skillet. Perfectly golden, a little rustic, and basically impossible to stop eating!
How to Make
Step 1
Cut the potatoes into ¼-inch thick slices. For softer, melt-in-your-mouth potatoes, boil them for about 10 minutes first. Drain, rinse, and pat them dry.
Step 2
Warm a large skillet over medium heat and drizzle in the oil. Once the oil is hot, add the potato slices in a single layer. Season with sea salt.
Step 3
Cover the skillet with a lid and let them cook undisturbed for about 5 minutes. Flip the potatoes, toss in the onions, and cover again. Cook for another 5 minutes.
Step 4
Remove the lid, reduce the heat to medium-low, and add the minced garlic. Stir every so often and let everything cook for around 10 minutes, until the onions are soft and golden.
Step 5
Take off the heat and serve warm. Enjoy!
Expert Tips for Success
Follow these tips and tricks to make the best potatoes and onions.
- Pick the right potatoes: Gold potatoes work best — they stay creamy inside and get nicely crisp on the outside.
- Boil first (optional but worth it!): Boil slices for 10 minutes to make them extra tender. Rinse and dry well so they fry instead of steam.
- Don’t overcrowd: Spread potatoes in a single layer so they brown properly. Cooking a big batch? Do it in two rounds.
- Be patient with the lid: Covering at the start helps them cook through — try not to peek!
- Use medium heat: Keeps them golden, not burnt. Turn it down to medium-low when you add garlic so it doesn’t burn.
- Skin or no skin: Up to you! Leaving it on adds texture, shape, and nutrients.
Flavor Variations & Add-Ins
While delicious on its own, this skillet potatoes and onions recipe is a fantastic blank canvas!
Herbal Infusion: Stir in fresh chopped rosemary or thyme during the last few minutes of cooking for an aromatic twist.
Spicy Kick: A pinch of red pepper flakes added with the garlic can give it a subtle heat.
Cheesy Goodness: Sprinkle with shredded cheddar or Parmesan cheese during the last few minutes of cooking until melted and bubbly.
Smoky Bacon: Cook some chopped bacon until crispy, then use a tablespoon of the bacon fat to cook the potatoes and onions. Crumble the bacon over the finished dish.
Paprika Power: A teaspoon of smoked paprika can add a wonderful depth of flavor and a beautiful color.
How to Serve & Store
This versatile dish shines as a side to nearly any meal. Serve it alongside:
- Roasted chicken or pork carnitas
- Steak or pork chops
- Fried eggs for a hearty breakfast or brunch
- Sausages or bratwurst
- A simple green salad for a light meal
Storage: Store any leftover skillet potatoes and onions in an airtight container in the refrigerator for up to 4 days.
Reheating: To bring them back to life, simply reheat the leftovers in a skillet with a drizzle of olive oil over medium heat until warmed through and slightly crispy again. This method helps maintain their texture better than microwaving.
Frequently Asked Questions (FAQs)
While gold potatoes are highly recommended for their texture, you can experiment with other waxy varieties like red potatoes. Starchy potatoes like Russets might not hold their shape as well.
Ensure your skillet is hot enough before adding the oil and potatoes. Also, make sure you’re using enough oil. If sticking persists, you might need a well-seasoned cast iron skillet or a good quality non-stick pan.
Add the minced garlic towards the end of the cooking process, after reducing the heat to medium-low. Garlic burns easily, so keeping an eye on it is important.
Absolutely! Sliced bell peppers or mushrooms can be added along with the onions for extra flavor and nutrients. Adjust cooking times as needed for softer vegetables.
Equipment Needed
Large Nonstick Skillet: This large nonstick skillet is great for making potatoes and onions! It is easy to clean and large enough for a family dinner.
Wooden Spoons and Spatula: These wooden spoons and spatulas are great for stirring this recipe.
Check out all of my kitchen favorites!
You May Also Enjoy
- Sweet Potato Rice
- Air Fryer Home Fries
- Smashed Sweet Potatoes
- Vegan Mashed Potatoes
- Baked Sweet Potato Slices
If you make this recipe for skillet potatoes and onions, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Side Dishes.
Get the Recipe: Potatoes and Onions
Ingredients
Instructions
- Cut the potatoes into ¼-inch thick slices. For softer, melt-in-your-mouth potatoes, boil them for about 10 minutes first. Drain, rinse, and pat them dry.
- Warm a large skillet over medium heat and drizzle in the oil. Once the oil is hot, add the potato slices in a single layer. Season with sea salt.
- Cover the skillet with a lid and let them cook undisturbed for about 5 minutes. Flip the potatoes, toss in the onions, and cover again. Cook for another 5 minutes.
- Remove the lid, reduce the heat to medium-low, and add the minced garlic. Stir every so often and let everything cook for around 10 minutes, until the onions are soft and golden.
- Take off the heat and serve warm. Enjoy!
Notes
- Gold potatoes are the best choice for this dish.
- Peeling is optional — keeping the skins adds texture and helps the potatoes hold their shape.
- For softer, fluffier potatoes, try boiling them for about 10 minutes before frying; this reduces starch and makes the insides more tender.
- Watch carefully to avoid burning the potatoes and onions.
- Keep any leftovers refrigerated for up to four days.
- Reheat by warming them in a skillet with a little oil.
- Check out all of my kitchen favorites!