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Easily make the perfect Crispy Woodshed Pan Fried Potatoes and Onion in just minutes with a few simple ingredients — potatoes, oil, butter, and seasoning! Golden brown and flavorful crispy potatoes? Yes, please!
This recipe will show you how easy it is to make tender potatoes with crisp and crunchy edges with delicious caramelized bits of onions all in one pan on the stovetop.
Whether you call them hashbrowns, breakfast potatoes, home fries, or country potatoes, these are the easiest and best potatoes!
Why you’ll love these perfect pan-fried potatoes!
Ingredient notes
- Potatoes | Buttery Yukon gold potatoes are perfect for frying in the pan.
- Oil | I prefer using canola oil when pan-frying, but avocado, safflower, or any vegetable oil with a high smoke point will do the trick.
- Garlic powder | Bring a hint of spice and garlicky notes to the potatoes with simple garlic powder.
- Salt and pepper | Lightly season the dish with salt and coarse ground black pepper.
- Butter | Use unsalted butter for the best fried potatoes. Or, if necessary, use salted butter and reduce or omit the added salt.
- Onion | Cook the potatoes with diced yellow onions for a touch of sweetness.
How to make Crispy Potatoes and Onions
Follow this fool-proof recipe to make these delicious crispy potatoes and caramelized onions in minutes!
STEP 1 | Wash and cut potatoes
Scrub the potatoes to remove dirt and grit, and dry them thoroughly with paper towels. Then, cut the potatoes into 1/4-inch slices.
STEP 2 | Brown the potatoes
Next, heat the oil in a large skillet over medium-high heat until it’s shimmering but not smoking. Add the sliced raw potatoes and cook for 2 to 3 minutes, until they begin to lightly brown on the bottom — do not stir or flip.
BONUS TIP: If your stove runs a little hot, reduce the temperature to medium heat.
STEP 3 | Cover and continue cooking
Then, reduce the heat to low and cover the potatoes with a lid, cooking for about 5 more minutes until the potato slices soften.
STEP 4 | Flip potatoes and add seasoning and butter
Now, remove the lid and increase the heat to medium-high, flipping the potatoes to brown the other side. At this time, add the garlic powder, salt, pepper, and butter.
Be cautious of the hot oil that often pops off the pan when making potatoes or frying almost anything.
tips
- This recipe is written for Yukon Gold potatoes, which have a tender skin, so there is no need to peel them before frying.
- Use a large non-stick skillet or cast iron skillet for the best results.
- Don’t jump ahead! Add the onions near the end to prevent burning.
STEP 5 | Cook until golden and soft
Continue cooking and stirring until the potatoes are an even golden brown, about 5 to 7 minutes. Lastly, add the onions and cook for another couple of minutes until they are soft.
Serve your crispy pan-fried potatoes sizzling and fresh from the pan!
Check out more of my potato recipes, like buttery and sweet Mashed Sweet Potatoes, fun Lemon Garlic Smashed Potatoes, and Oven-Roasted Red Potatoes tossed with rosemary, thyme, and garlic– Yum!
Variations and substitutions
- Herby Potatoes. Add fresh herbs to elevate the taste.
- Boost the Flavor. Add sliced or diced green bell peppers for extra flavor!
- If preferred, another type of potato for the recipe, like russet or red potatoes. Most like to peel the skin when using russet potatoes due to the undesired texture.
- Use sweet or Vidalia onions instead of yellow onions for this potato dish if desired.
Storage and reheating tips
- While leftovers of this delicious recipe are unlikely, they’re not impossible. First, let them cool completely, then store the potatoes and onions in an airtight container in the refrigerator for up to four days.
- These potatoes are great for breakfast the next morning! Just reheat in the pan you just cooked the sausage or bacon in and make a breakfast skillet!
Frequently asked questions
Check the oil you’re using. You need a high-heat oil to withstand the hot pan and properly crisp the edges; regular olive oil won’t do the trick.
Some recipes suggest you soak the potatoes in cold water for about an hour before pan-frying to remove some starch. This prevents the starchy surface from browning before your potatoes are ready to serve. However, it isn’t always necessary, like with this potato and onion recipe
Yes and no. Yes, you can technically use butter, but you will need to reduce the heat, so you probably won’t achieve the crispy outside you want.
High heat and light oil should prevent your potatoes from sticking to the pan as they cook. If this still doesn’t do the trick, it’s probably your pan. However, you can soak the potatoes to remove some of the starch to help avoid sticking in a low-quality skillet.
Serving suggestions
Today’s recipe is a classic side dish for pork chops, like this easy and irresistible Instant Pot Pork Chops with Apple Gravy recipe!
Do you prefer the tried and true steak and potatoes combo? Serve these buttery potatoes with simple yet delicious Grilled Sirloin Steak or my bold and flavorful Coffee-Rubbed Ribeye Steak!
Looking for more Easy Side Dishes?
Some of my top must-tries include Jiffy Southern Corn Pudding Casserole, Caramelized Brussels Sprouts with Bacon Bits, and this crowd-pleasing Creamy Macaroni Salad!
Behind the recipe: Delicious Pan-Fried Potatoes
Truly, you can serve these fried potatoes and onions for any meal of the day. You’ll see them offered as a side at restaurants all over the country and worldwide! It’s a classic and loved side dish.
You may also hear them referred to as Southern-fried potatoes. In the south, potatoes and onions (often with colorful peppers) are enjoyed most commonly as a breakfast side.
With a side of crisp-fried bacon, eggs exactly how you like ‘em, and a heaping mound of buttery potatoes and onions, you really can’t go wrong!
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Crispy Woodshed Pan Fried Potatoes and Onions
Ingredients
- 1 1/2 pounds Yukon gold potatoes
- 3 tablespoons canola oil
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion diced
Instructions
- Scrub the potatoes to remove any dirt and grit. Dry completely with paper towels. Cut the potatoes into 1/4-inch slices.
- Heat the oil in a large non-stick (or a cast iron) skillet over medium-high heat until shimmering, but not smoking. Add the sliced potatoes and cook for 2 to 3 minutes, until they begin to lightly brown on the bottom — do not stir or flip.
- Reduce the heat to low, and cover with a lid. Continue cooking for about 5 minutes, until the potatoes begin to soften.
- Remove the lid and increase the heat to medium-high. Flip the potatoes to brown the other side. At this time, add the garlic powder, salt, pepper, and butter.
- Continue cooking and stirring until the potatoes are browned evenly, about 5 to 7 minutes. Add the onions and cook another couple of minutes until soft. Serve immediately.
Notes
- This recipe is written for Yukon Gold potatoes, which have a tender skin, so there is no need to peel them before frying.
- Use a large non-stick skillet or cast iron skillet for the best results.
- Don’t jump ahead! Add the onions near the end to prevent burning.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
