Crispy Southern Fried Potatoes with Onions
Prepare classic, crispy pan-fried potatoes with tender insides, cooked with sliced onions in a skillet.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large Russet potatoes, peeled and thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 tablespoons bacon grease or unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the sliced potatoes in a bowl and cover them completely with cold water. Let them soak for 15 minutes, then drain well and pat them very dry with paper towels. Drying the potatoes is key for crispiness.
- Heat the bacon grease or butter in a large, heavy-bottomed skillet over medium heat until shimmering.
- Add the dried potato slices to the hot skillet in a single layer if possible; work in batches if necessary to avoid overcrowding.
- Cook the potatoes undisturbed for 8 to 10 minutes until the bottoms are golden brown and crispy.
- Flip the potatoes and cook for another 5 minutes.
- Add the sliced onions to the skillet. Stir gently to combine with the potatoes.
- Reduce the heat to medium-low. Continue cooking, stirring occasionally, for another 10 to 15 minutes, or until the potatoes are tender throughout and the onions are soft and lightly browned.
- Season with salt and pepper. Stir one final time before removing from heat.
- Serve immediately as a breakfast side or dinner accompaniment.
Notes
- For extra crispiness, you can briefly parboil the potato slices for 3 minutes before soaking and drying them.
- If you prefer a diner style, cut the potatoes into small cubes instead of thin slices.
- Use a cast iron skillet for the best heat retention and browning.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 15
