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Classic Skillet Fried Potatoes with Onions

A mound of golden brown, crispy fried potatoes mixed with caramelized onions served on a white plate.

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Make crispy, golden-brown fried potatoes in a skillet, cooked until tender inside and shatteringly crisp outside. This recipe uses simple ingredients for a satisfying side dish or breakfast home fries.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and diced into 1/2 inch pieces
  • 1 large yellow onion, thinly sliced
  • 4 tablespoons vegetable oil or bacon grease
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika (optional)

Instructions

  1. Place the diced potatoes in a bowl and cover them completely with cold water. Let them soak for at least 30 minutes. Drain the potatoes well and pat them completely dry with paper towels. This step helps achieve crispiness.
  2. Heat the oil or bacon grease in a large, heavy-bottomed skillet over medium heat until shimmering.
  3. Add the dried potatoes to the hot skillet in a single layer if possible. Do not overcrowd the pan; cook in batches if necessary.
  4. Cook the potatoes undisturbed for 8 to 10 minutes until a deep golden crust forms on the bottom.
  5. Stir the potatoes gently, scraping up any browned bits from the bottom of the pan. Continue cooking, stirring every 5 minutes, for another 10 minutes until the potatoes are mostly tender.
  6. Add the sliced onions to the skillet. Stir them in with the potatoes.
  7. Continue cooking for another 5 to 8 minutes, stirring occasionally, until the onions are soft and translucent and the potatoes reach your desired crispness.
  8. Season with salt, pepper, and paprika. Stir one last time and remove from heat. Serve immediately.

Notes

  • For extra tender insides, you can par-boil the diced potatoes for 5 minutes before soaking and drying them.
  • Use Russet potatoes for the best texture; they become fluffy when cooked through.
  • If you prefer a diner-style potato, cut the potatoes into small cubes or thin rounds instead of larger dice.

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