September 13, 2023| By

Fried Potatoes and Onions

Prep Time: 10 minutes
Cook Time: 20 minutes
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Fried Potatoes and Onions are one of the best comfort foods, hands down. But sometimes, doesn't it seem like it's so hard to get the right texture? Sometimes soggy, sometimes burned? I've got you covered with the best way to fry potatoes!

These would be perfect served next to fluffy Maple Bacon Cinnamon Rolls. I could also see making a mountain of scrambled eggs with these potatoes and some Air Fryer Biscuits.

A fork holding a bite of fried potatoes and onions over a full cast iron skillet.
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Why You'll Love this Recipe

- Comes together quickly. Cutting them up almost takes longer than cooking!

- Great for any meal! Not just for breakfast, these fried potatoes would be great next to chicken or a roast.

- The best texture! No more soggy potatoes. I'll teach you how to make these perfectly crispy without burning.

Fried Onion and Potato Ingredients

Ingredients to make fried potatoes and onions in bowls on a white surface.

See the recipe card for full information on ingredients and quantities.

Potatoes -  I like regular old russet potatoes here. Leave the peel on - this will add a visual interest as well as hold the potato slices together.

Onions - Yellow onions are the easiest to find at the store, but a sweet onion would also taste really great here.

Vegetable oil - This is the best option for frying without burning!

Seasonings - Use the recommended seasonings in the recipe card or mix things up.

A fork holding a bite of sliced and fried potatoes over a full cast iron skillet.

Pro Tips

- Slice the potatoes evenly. If your knife skills aren't up to par you can use a mandolin or food processor to assure even slices. 

- Swap out your seasonings to match your meal. If your main dish has Italian or Mexican flavor, carry those over to the potatoes.

How to make Fried onions and potatoes

- Wash and thinly slice the potatoes and add to a mixing bowl. Add the seasonings and toss to coat.

Sliced potato rounds with seasoning sprinkled on in a glass mixing bowl.

- Heat the oil in a large skillet over medium heat. Let the potatoes cook for 5 minutes without touching them!

Sliced potatoes with seasonings placed in a cast iron skillet.

- Now flip the potatoes over. Continue to rearrange them every 5 minutes or so to ensure even cooking and no burning.

Can I use butter?

I know we all love the flavor of butter. But I chose vegetable oil here because it takes a lot longer for it to burn. If you use butter from the beginning of cooking, it will quickly burn in the pan since we are cooking for 20 minutes. If you want the taste of butter, add a few pats towards the end of the cooking time.

What to Serve with Fried Potatoes

A big plate of fluffy pancakes or waffles, breakfast sausage and bacon are the first thing that come to mind!

While these are cooking up it's super easy to mix up a pan of scrambled eggs. Let someone else man the pancakes and cut up fruit and brunch will be ready.

Storing Leftovers

If you made too much, pop these into the fridge in a container and then: 

  • Reheat in a skillet with just a touch of fresh oil.
  • Pop them into the air fryer for just a few minutes!
Fried sliced potatoes and onions in a cast iron skillet.

Recipe FAQs

What's the best way to slice potatoes?

I recommend a mandolin to get perfectly even slices. Depending on the size of your potatoes, you might be able to use your food processor's slicing disk. But with a steady hand and sharp knife, you shouldn't have any problem slicing the potatoes by hand. Just make sure they are nice and even so they cook nicely.

How should I slice my onions?

The easiest way to slice onions in nice half-moons as seen in the photos is to first slice in half from root to tip. Peel off the skin and any layers that don't look so hot. Now just hold the onion half near the root and slice from the opposite end in nice neat rows.

Can I make these potatoes ahead?

Potatoes brown when sliced ahead, but if you know you will be short on time you can slice them the night before and cover with water before placing in the fridge. This will prevent browning and save you time. However, because we are frying in hot oil, you will want to make sure they are completely dry before adding to the skillet. Drain well and pat dry with a tea towel or paper towels before proceeding.

More Potato Recipes

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

Fried sliced potatoes and onions in a cast iron skillet.

Fried Onions and Potatoes

Learn how to make the best fried potatoes for your next brunch spread. The perfect texture in a short amount of time!
Serving: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 251kcal


  • 12-inch Skillet


  • 1 ½ lbs russet potatoes sliced thinly
  • 2 yellow onions thinly sliced
  • 1 ½ teaspoons seasoned salt
  • 1 teaspoon black pepper
  • ½ teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes optional
  • 3 tablespoons vegetable oil


  • Wash potatoes, then thinly slice them and place in a mixing bowl. Add seasonings and toss to ensure all potatoes are coated.
  • Add vegetable oil to a 12 inch skillet and allow the over to warm over medium heat. Add potatoes and onions to the skillet and cook undisturbed for 5 minutes then turn over.
  • Continue to cook for 18-20 minutes, flipping the potatoes every 3-5 minutes to prevent them from burning.
  • Place on a paper towel to remove any excess grease.


Calories: 251kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 891mg | Potassium: 811mg | Fiber: 4g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg
Course: Side Dish
Cuisine: American

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