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Southern Skillet Fried Potatoes and Onions

A comforting side dish featuring tender Russet potatoes and sweet onions, perfectly skillet-fried to crispy golden perfection.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: Southern
Calories: 271
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 medium medium Russet potatoes 2 to 2½ pounds
  • ½ large onion, diced Yellow or white onion can be used as substitutes.
  • ¼ cup vegetable or canola oil Can be substituted with olive oil or bacon drippings.
  • ½ to 1 teaspoon salt Adjust to taste.
  • ½ teaspoon black pepper

Method
 

Preparation
  1. Wash, peel, and slice the potatoes into 1/8-inch rounds. Try to keep the slices even.
Cooking
  1. Set a large cast iron or nonstick skillet over medium-high heat. Add the oil and let it heat until it ripples.
  2. Place the potatoes in an even layer in the skillet, and scatter the onions over the top. Cover the pan and cook for about 8 minutes.
  3. Uncover the skillet and add the salt and black pepper. Flip the potatoes and cook for about 10 more minutes, flipping once or twice, until golden brown and tender.
Serving
  1. Drain the potatoes on paper towels to remove excess oil if desired. Serve immediately while hot.

Notes

Store cooled potatoes in an airtight container in the refrigerator for up to 3 to 4 days. For reheating, use a skillet for better texture.