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Crispy Pan-Fried Potatoes and Onions

Close-up of perfectly golden brown, crispy fried potatoes served alongside soft, caramelized onion slices on a white plate.
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Learn the technique for making pan-fried potatoes that are crispy on the outside and tender inside, cooked with onions.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and sliced 1/4 inch thick
  • 1 large yellow onion, sliced
  • 4 tablespoons bacon grease or vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Place the sliced potatoes in a bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This removes starch and helps them crisp.
  2. Drain the potatoes thoroughly and pat them completely dry using paper towels. Moisture prevents crisping.
  3. Heat the bacon grease or oil in a large, heavy-bottomed skillet over medium heat until shimmering.
  4. Add the dried potatoes to the hot skillet in a single layer if possible. Do not overcrowd the pan; work in batches if necessary.
  5. Cook for 10 minutes without stirring to allow a crust to form on the bottom.
  6. Reduce the heat to medium-low. Stir the potatoes gently, then continue cooking for another 15 minutes, stirring every 5 minutes until they are golden brown and tender when pierced with a fork.
  7. Add the sliced onions to the skillet during the last 10 minutes of cooking. Cook until the onions are soft and translucent.
  8. Season the potatoes and onions with salt, pepper, and garlic powder. Stir once more and cook for 2 minutes before serving hot.

Notes

  • For extra crispness, you can par-boil the potato slices for 5 minutes before soaking and drying them.
  • Use Russet potatoes for the best fluffy interior texture.
  • Do not cover the skillet while frying; this traps steam and makes the potatoes soft instead of crispy.

Nutrition

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