Skillet Fried Potatoes and Onions
The most tasty Skillet Fried Potatoes and Onions you ever did taste. These turn out perfect every time and are the perfect addition to your breakfast plate, burrito or bowl.
If you are a potato lover like me, you are going to love this recipe! I have a little trick for getting that perfectly crispy exterior with a creamy potato interior– the microwave! And of course they will get fried up in a big cast-iron skillet. But using the microwave just helps start the cooking process, resulting in the perfect texture. Add these to your basic egg & bacon breakfast plate (or a healthier spinach eggs plate), stuff them in breakfast burritos (or BBQ chicken burritos for lunch), or make a beautiful breakfast bowl. No matter what, they make whatever you are eating better. Let’s make them!
Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
Skillet fried potatoes and onions
- Gold potatoes
- Avocado or canola oil
- White or yellow onion
- Salt and pepper (everyday seasoning is also great with these)
What kind of potatoes are best for skillet fried potatoes?
Yellow or red potatoes usually work best for this recipe. I’ve had success with russet, but they have a tougher skin and it’s not as easy to get the skin crisped enough to my liking so I recommend using gold or red.
How to make skillet fried potatoes with onions
Start by washing and drying the potatoes. Pierce each potato to allow air to escape during the cooking process. Wrap them in a damp paper towel and microwave in 3 minute intervals just until piercing them with a knife becomes easy. Think about how you want potatoes for potato salad. Firm, but no longer crunchy.
Heat a large cast-iron skillet over medium heat. Add 1/3 cup oil. I usually use avocado oil, but you can also use canola. Cut the potatoes into your desired sized pieces. Be careful! Potatoes will be hot!
Place the potatoes in the skillet and don’t touch them for about 3 minutes. Then flip each potato with tongs to get a new side touching the hot oil.
Add the chopped onions after the first flip of the potatoes and wait another 3 minutes before touching the pan. Then you are free to just jostle the potatoes and onions around until crispy. About 5 more minutes.
Sprinkle the potatoes and onions with salt and pepper.
Transfer the potatoes and onions to a baking sheet lined with paper towels to remove excess oil.
Now you’re ready to enjoy!
What to eat with these skillet fried potatoes and onions
These are great any time of day! Here are some ideas of what to pair them with:
Breakfast:
Lunch/Dinner:
Tried this recipe?
If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.
More potato recipes to try
Skillet Fried Breakfast Potatoes
Potatoes are without a doubt, one of my favorite foods. This skillet-fried version is everything I want in a breakfast potato–crispy exterior, soft interior and perfectly salted.
- Prep Time: 15
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: breakfast
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 1 lb gold potatoes
- 1 sm/med yellow onion
- 1/3 cup avocado oil
- 1/2 salt
- 1/4 tsp pepper
Instructions
- Line a baking sheet with paper towels and set aside.
- Wash potatoes thoroughly and pierce each with the tip of a knife. Wrap in a damp paper towel and cook in the microwave until tender, but firm. I cook them for 3 minute intervals, all at once, depending on how big they are and check them at each interval, turning them over and removing any that are done.
- Once all potatoes are cooked cut into desired sized pieces.
- Heat oil in a cast iron skillet over medium heat. Test a potato in the oil to see if it gives you a nice sizzle before adding all the potatoes. Once the potatoes are transferred to the pan, let them cook undisturbed for 3 minutes. Then use tongs to flip each potato piece to a new side. Add the onions (no need to stir yet) and let for another 3 minutes. Sprinkle with salt and pepper.
- Now you can use the tongs to jostle the potatoes and onions every couple of minutes for about 5 minutes, until potatoes have a nice golden brown crust on most sides.
- Transfer potatoes and onions to a paper-towel lined baking sheet to remove excess oil before serving.
- Enjoy!
This is such an easy way to prep potatoes! Looks delicious and it is nice to have some quick meal ideas.