Pan-Fried Potatoes and Onions is a timeless, rustic comfort food classic. Achieving that perfect combination—golden brown, irresistibly crisp edges with tender, fluffy potatoes inside and sweet caramelized onions—comes down to par-boiling the potatoes briefly to jumpstart cooking, drying them thoroughly, and giving them undisturbed contact with a hot, oiled skillet.
Ingredients & Prep
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The Potatoes: 2 lbs Russet or Yukon Gold potatoes (Russets yield a crispier exterior, while Yukons offer a richer, buttery flavor and creamy center).
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The Aromatics: 1 large yellow or sweet onion, sliced into half-moons or diced.
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The Cooking Fat: 3 tablespoons neutral oil (like canola or avocado) plus 2 tablespoons unsalted butter (added at the end for rich flavor and browning).
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The Seasoning: 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika (optional, for a smoky kick).
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The Garnish: 2 tablespoons fresh chopped parsley or chives.
1.Prep and Par-Boil the Potatoes:Cut into uniform 1/2-inch cubes for even cooking.
Peel the potatoes (or leave skins on for rustic texture) and cut them into even 1/2-inch cubes. Place them in a medium pot of salted water, bring to a boil, and cook for just 4 to 5 minutes until barely tender on the outside but still firm in the center. Drain thoroughly and pat completely dry with paper towels.
2.Heat the Skillet:Heat oil in a heavy-bottomed skillet over medium-high heat.
Heat your oil in a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until shimmering and hot.
3.Crisp the Potatoes:Cook undisturbed for 5 to 6 minutes to form a golden crust.
Carefully add the dry potato cubes to the hot skillet in a single, even layer. Let them cook undisturbed for 5 to 6 minutes so a deep, golden-brown crust forms on the bottom before flipping them.
4.Add Onions and Butter:Add sliced onions and butter, stirring occasionally.
Add the sliced onions and the 2 tablespoons of butter to the skillet with the potatoes. Season everything generously with salt, pepper, garlic powder, and smoked paprika. Stir well, then continue cooking over medium heat for another 10 to 12 minutes, stirring every few minutes until the potatoes are fork-tender and the onions are soft and caramelized.
5.Garnish and Serve:Garnish with fresh parsley and serve hot.
Remove the skillet from the heat, sprinkle with fresh chopped parsley, and serve piping hot straight from the pan!
