These pan-fried potatoes and onions are a classic side dish that never goes out of style. Crispy on the outside, tender on the inside, and bursting with flavor, they’re perfect alongside breakfast, lunch, or dinner. Cooking slowly allows the onions to caramelize and the potatoes to develop golden, crispy edges, while a combination of butter and olive oil adds richness without burning.
Fried Potatoes and Onions
Ingredients
| Ingredient | Quantity |
|---|---|
| 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 & black pepper | 1 pinch each |
Instructions
Step 1: Prepare the Vegetables
Peel the potatoes and cut them into thin, even rounds. Slice the onion into thin rings for uniform cooking.
Step 2: Heat the Pan
Place a large skillet over medium heat. Add the butter and olive oil. Once the butter melts and begins to sizzle, the pan is ready.
Step 3: Layer and Season
Arrange the potato and onion slices in the pan. Sprinkle with garlic powder, salt, pepper, and dill.
Step 4: Fry Until Golden
Cook the vegetables, turning occasionally, until the onions are caramelized and the potatoes are golden brown with crispy edges. This typically takes 15–20 minutes, depending on the thickness of the slices.
Step 5: Serve
Remove from heat once the potatoes are tender inside and crispy outside. Taste and adjust seasoning as needed before serving.
Pro Tips
Avoid Overcrowding: Too many potatoes in the pan will steam instead of fry. Cook in batches if necessary to achieve perfect 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 uncover to finish crisping.
Golden, tender, and full of flavor, these fried potatoes and onions are a timeless favorite that will always steal the spotlight at the table.
