Skillet Fried Potatoes are a classic side dish that’s perfect for any meal—whether it’s breakfast, brunch, or dinner. These crispy spuds are seasoned with just a handful of pantry staples, and if you’re feeling it, toss in some onions for an extra flavor kick. There’s nothing better than that crispy exterior with a tender inside.
Pan fried potatoes and onions are just one of our many versatile potato recipes. We’ve got everything from holiday favorites to weeknight staples!
We’ve been making these for decades, but after trying them at a new-to-us breakfast spot, we just had to recreate their version at home. They were made with baby potatoes and a classic spice mixture with a soft interior and golden, crispy exterior. We think you’ll love them because:
- Crispy potatoes with the rich flavor of caramelized onions and perfectly seasoned with pantry spices—that's what makes these so good!
- This old-fashioned recipe gets a modern twist with Yukon golds or baby potatoes, making them extra crispy yet tender.
- These fried potatoes and onions are a great side dish that works for any meal, whether it’s dinner, breakfast, or brunch. And let’s be real, who doesn’t love breakfast for dinner? It’s a long-time family favorite!
For even more insanely delicious potatoes, check out this Parmesan potatoes recipe and this extra crispy golden roasted potato recipe. You won’t regret it!
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Fried potato ingredients
This recipe only requires a few ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Potatoes: The best choice here are gold potatoes or baby potatoes, but even red potatoes are a good choice. Russet potatoes will work as well, but I prefer the others.
- Onions: Yellow onions or sweet onions taste the best.
- Olive oil: I prefer the flavor of a good extra virgin olive oil, but your favorite oil will work.
- Spices: Kosher salt and ground black pepper along with paprika, thyme, onion powder, and garlic powder.
How to make skillet fried potatoes
Start by washing and thoroughly drying the potatoes. I like to use the smallest ones in the bag for this recipe.
Slice the potatoes thinly with a sharp knife, and if they’re more than 2 inches wide, cut them in half first, then slice them thin.
Heat some oil in a large skillet over medium heat until it’s shimmering. Into the hot skillet, toss in the potatoes and onions, sprinkle with your seasonings, and mix until everything’s coated.
Cover the skillet with a lid and cook for about 10 minutes. Check if they’re starting to soften; if not, cook for another 5 minutes.
Once soft, remove the lid, turn up the stovetop to medium-high heat, and cook until they’re golden and crispy, flipping every 3-5 minutes. Serve them warm and enjoy!
Note: Raw potatoes brown quickly once exposed to air. It is important to slice these right before cooking.
Do you need to boil potatoes before frying?
Nope, you don’t need to boil or bake the potatoes before frying them. The key is to cover them with a lid while cooking so the inside gets soft and the outside gets crispy at the same time.
Why are my pan-fried potatoes are brown on the outside but hard on the inside?
To make sure the inside gets soft before the outside burns, just cover the skillet and let the potatoes cook for a bit. Then, uncover them and turn up the heat to get that crispy outside.
Variations
I love versatile recipes that can be switched up based on what I have on hand or what sounds good.
- Add sliced or diced bell peppers
- Try fresh herbs - especially rosemary or thyme.
- Cook in bacon grease for an indulgent treat.
FAQ
You can use any store-bought potatoes for this recipe, but our favorites are Yukon golds or those assorted creamer potatoes, also known as baby potatoes. If you’ve got russets on hand, go ahead and use them too!
Allow potatoes to cook to room temperature before placing in an airtight container. Store in the refrigerator for 5-7 days.
To reheat while maintaining crispiness, add to a skillet over medium heat and stir occasionally until warmed through.
Tips and tricks
- If the potatoes aren’t browning, just turn up the heat to medium for the last few minutes.
- Try not to flip them too often, or they’ll fall apart.
- Use a spatula instead of tongs to flip them for less handling.
Serve with:
These potatoes are amazing for breakfast, brunch, or even dinner.
- Pancakes, French Toast, or Monkey Bread
- Breakfast Egg Bake
- Cast Iron Pork Tenderloin
- Skillet recipes like:
- Holiday menus, like our Easter Recipes for example.
More easy side dish recipes
Looking for other recipes like this? Try these:
Recipe
Easy Skillet Fried Potatoes (Crispy & Tender)
Equipment
- extra large covered skillet
Ingredients
- 1.5 lb russet or yukon gold potatoes washed and sliced thin (less than ¼ in)
- ½ medium sweet or yellow onion sliced ¼ in thin
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon sweet paprika or smoked
Instructions
- Heat the oil in a large skillet over medium heat until it shimmers. Add everything and toss with tongs to make sure the potatoes are evenly coated in oil and seasonings.1.5 lb russet or yukon gold potatoes, ½ medium sweet or yellow onion, 2 tablespoon olive oil, 1 teaspoon kosher salt, ¾ teaspoon garlic powder, ¾ teaspoon onion powder, ¾ teaspoon dried thyme, ½ teaspoon ground black pepper, ½ teaspoon sweet paprika
- Cover with a lid, and cook for about 10 minutes. Check to see if the potatoes are soft; if not, cover again and cook for another 5 minutes or until tender.
- Once they’re soft, take off the lid and crank up the heat to medium-high. Use a spatula to flip the potatoes, turning them every 3-5 minutes until they’re nicely browned.
Notes
- If the potatoes aren’t browning, just turn up the heat to medium for the last few minutes.
- Try not to flip them too often, or they’ll fall apart.
- Use a spatula instead of tongs to flip them for less handling
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Normandy says
These are sooo good! And unlike some other potato recipes I make, these reheat super well the next day. Super easy, whole family loved them. Thank you!
Misty says
We're so happy you like them 😀
Tim says
Delicious potato recipe. Thank you
Danielle says
We love feedback like this! So glad you enjoyed them!
Marcaus says
I love these with a big pancake breakfast on the weekend! Thanks for the recipe. They were easy to make.
Danielle says
We love them for that exact thing! Thanks for leaving your feedback!