Crispy Fried Potatoes and Onions (Diner-Style Skillet)
When a platter of fried potatoes and onions hits the table, there are never leftovers—just clinking forks and a sizzle that says “come get it.” Do you really need to parboil to get shatter-crisp edges and a tender center? Not if you manage moisture and heat. Dry slices, a properly preheated skillet, and onions added at the right time give you golden, evenly cooked home fries every time.
Equipment
- 12-inch cast-iron or heavy stainless skillet
- Thin metal spatula
- Paper towels
- Wire rack (optional)
Ingredients
Main Ingredients
- 4 russet potatoes peeled; 1/4-inch slices or 3/4-inch dice
- 1 yellow onion, sliced large; sweet, caramel notes
- 3 tbsp vegetable or canola oil or olive oil or bacon grease
Seasoning & Aromatics
- kosher salt to taste, season in layers
- freshly ground black pepper to taste
- 1/2 tsp paprika optional; adds color and mild warmth
- 1/4 tsp garlic powder optional; savory backbone
- chopped parsley or thyme optional; to taste for fresh finish
Instructions
- Prep & Dry the Potatoes: Peel and slice (1/4-inch) or dice (3/4-inch) the potatoes. Rinse briefly in cold water to remove excess surface starch, then dry thoroughly with towels. Dry surfaces are key to crispness.
- Preheat the Skillet (Medium-High): Heat a 12-inch cast-iron or heavy stainless skillet for 2–3 minutes. Add 2 tbsp oil (or bacon grease). When the oil shimmers and a potato edge sizzles instantly, the pan is ready.
- First Sear (No Crowding): Add potatoes in a single layer; season with salt and pepper. Cook undisturbed 4–5 minutes until the bottoms are deeply golden. Work in batches to avoid trapping steam.
- Flip & Even the Color: Flip with a thin metal spatula to expose new surfaces. Add a touch more oil if the pan looks dry. Cook another 4–5 minutes, mostly undisturbed, to develop even browning.
- Add the Onions at the Right Time: Scoot potatoes to one side. Add 1 tbsp oil to the empty side and add the sliced onion; season with a pinch of salt. Sauté 2–3 minutes until beginning to soften, then fold into the potatoes.
- Season & Finish: Sprinkle paprika and garlic powder (if using). Toss gently. Reduce heat to medium and cook 3–5 minutes more until potatoes are tender in the center and onions are jammy and caramelized. Adjust salt and pepper; finish with parsley or thyme.
- Serve Hot & Crisp: Serve immediately. For extra crunch, spread on a wire rack for 1 minute so steam escapes and edges stay crisp.
- Sensory cue: Potatoes should sizzle audibly on contact. If they whisper, the pan isn’t hot enough; if they smoke aggressively, reduce heat slightly.
Notes
No parboil needed: manage moisture and heat for shatter-crisp edges and a tender center. Batch if needed to avoid crowding. Variations: swap paprika for smoked paprika; add diced bell pepper or chorizo in the last 5 minutes. Best in cast-iron. Don’t stir too often—browning needs contact time.