Southern Fried Potatoes and Onions
A Southern classic that’s golden, crispy, and full of flavor — ready in 30 minutes with pantry staples and perfect for breakfast or dinner sides.
Equipment
- Large cast iron skillet or heavy frying pan
- Sharp knife and cutting board
- Spatula
- Paper towels For draining
Ingredients
- 4 medium russet or Yukon Gold potatoes, peeled and sliced
- 1 large yellow onion, thinly sliced
- ¼ cup vegetable oil
- Salt and black pepper, to taste
- ½ tsp paprika (optional)
- 1 tbsp chopped fresh parsley (optional garnish)
Instructions
- Peel and slice the potatoes into thin rounds or small cubes. Slice the onion into thin rings.
- Pour vegetable oil into a large cast iron skillet or frying pan and heat over medium heat until shimmering.
- Add the potatoes to the skillet in a single layer. Let them cook undisturbed for 4–5 minutes until they begin to brown on the bottom.
- Stir in the sliced onions. Season with salt, pepper, and paprika if using.
- Continue frying, stirring occasionally, for 10–15 minutes until potatoes are crispy and onions are caramelized.
- Remove from heat, drain excess oil on paper towels, and sprinkle with parsley if desired.
Notes
For crispier potatoes, soak sliced potatoes in cold water for 20 minutes, then pat dry thoroughly before cooking.