Ingredients
4 medium russet potatoes, peeled and sliced or diced
1 large onion, sliced
3 tbsp oil (vegetable, canola, or olive oil) or bacon grease
Salt and black pepper, to taste
½ tsp paprika (optional, for color and flavor)
¼ tsp garlic powder (optional)
Optional: fresh herbs like parsley or thyme
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Instructions
- Prep the Potatoes
Peel and slice the potatoes into ¼-inch thick rounds or cubes.
Rinse under cold water, then pat dry thoroughly with a towel — this helps them crisp up.
- Heat the Pan
In a large skillet (preferably cast iron), heat the oil over medium heat until hot.
- Cook the Potatoes
Add the potatoes in a single layer. Let them sit undisturbed for 4–5 minutes to brown the bottoms.
Flip and stir occasionally, cooking for about 15–20 minutes until golden brown and tender.
- Add the Onions
After about 10 minutes of cooking the potatoes, add the sliced onions to the pan.
Season everything with salt, pepper, paprika, and garlic powder (if using).
Continue cooking until onions are soft and caramelized, and potatoes are cooked through.
- Finish and Serve
Taste and adjust seasoning.
Garnish with chopped fresh parsley or thyme if desired.
Serve hot!
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Serving Ideas
As a side to eggs and bacon for breakfast
Alongside grilled meat or sausages
Topped with a fried egg or cheese for a rustic meal
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Tips for Perfect Fried Potatoes
Don’t overcrowd the pan — cook in batches if needed.
For extra crispiness, parboil the potatoes for 5 minutes first, then drain and fry.
Use a cast iron skillet for the best browning and flavor.
