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Crispy potatoes and onions made in one pan in 20 minutes. Simple, inexpensive, and perfect on their own, with eggs, or alongside grilled meat.
This is the kind of recipe I don’t really think of as a recipe — it’s just what I make when I have potatoes, an onion, and fifteen minutes.
Potatoes and onions are humble, cheap, and somehow always exactly what everyone at the table wants. Crispy edges, soft centers, a little smoky paprika, and enough onion to make the whole kitchen smell like something good is happening.
I make mine unpeeled — I like the texture the skins give, and it’s one less step — but you can peel them if you prefer. The only real trick to pan fried potatoes and onions is patience: give them time to crisp, don’t stir too much, and let the pan do the work.
Why You’ll Love These Potatoes and Onions
They’re made from two ingredients you almost always have, which makes this one of the most inexpensive sides you can put together.
They come together in one pan in about 20 minutes.
And they’re endlessly versatile — skillet potatoes and onions are just as good on their own as they are next to something else.
I’ll get into all the ways to serve them below, but the short version: breakfast, lunch, or dinner, this dish fits.
How to Make Potatoes and Onions
- Slice the potatoes thinly into rounds — peeled or unpeeled, your choice.
- Heat vegetable oil in a large non-stick pan over medium-high heat. Add the potatoes, cover, and cook for 5 minutes so they start to soften.
- Uncover and add the sliced onion, garlic powder, and smoked paprika if using. Stir to combine.
- Cook for another 12–15 minutes, stirring frequently, until the potatoes are golden and cooked through and the onions are soft.
- Season with salt and pepper, stir in chopped parsley, and serve.
Tips for the Best Potatoes and Onions
The smoked paprika is optional, but it adds a warmth that makes this potatoes and onions recipe taste like more than the sum of its parts.
Slice the potatoes thin and even so they cook at the same rate.
Cover the pan for the first 5 minutes — this softens the potatoes before they crisp, so you don’t end up with raw centers.
Use a good non-stick pan. I use my HexClad, and the potatoes release cleanly without sticking.
Add the onion after the potatoes have had a head start — onions cook faster and would burn if they went in first.
How to Serve Potatoes and Onions
This is where this simple potatoes and onions recipe really earns its place:
- On their own — genuinely satisfying as a light meal or snack, straight from the pan.
- For breakfast — pile them next to fried eggs or fold them into an omelette. This is my favorite way to eat them.
- As a side for dinner — they’re perfect alongside grilled meat, chicken, or fish. The crispy potatoes soak up any juices on the plate.
Storage and Meal Prep
Potatoes and onions keep well, which makes them handy for meal prep. Let them cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, use a hot non-stick pan to bring back some of the crispiness — the microwave works too, but you’ll lose the crisp edges. I like to make a batch ahead so there’s something to round out breakfast during a busy week.
More Potato Recipes
If you love these potatoes and onions, here are a few more easy potato recipes to try:
- Sautéed Potatoes — crispy, golden, and finished with fresh dill.
- Garlic and Parmesan Potatoes (Air Fryer and Oven) — cheesy and crisp, two ways.
- Crispy Air Fryer Small Potatoes — hands-off and reliably crunchy.
- Pan-Cooked Zucchini and Potatoes — a summery one-pan vegetable side.
FAQ
Do I have to peel the potatoes?
No. I leave mine unpeeled for texture and to save a step, but peeled works just as well if you prefer a softer result. Either way, slice them thin and even.
Why cover the potatoes at the start?
Covering the pan for the first 5 minutes traps steam and softens the potatoes before they crisp. Skip it and you risk golden outsides with undercooked centers.
Can I make potatoes and onions ahead?
Yes — they’re great for meal prep. Store cooled leftovers in the fridge for up to 3 days and reheat in a hot pan to bring back the crisp edges.
What potatoes work best?
Any all-purpose or waxy potato works well here. Thin, even rounds are what matter most for even cooking.
Potatoes and Onions
Ingredients
- 1 lb potatoes, thinly sliced into rounds (peeled or unpeeled)
- 1 very small yellow onion, sliced
- 2 tbsp vegetable oil
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika, optional
- Salt, to taste
- Black pepper, to taste
- Chopped fresh parsley, for serving
Video
Instructions
- Heat the vegetable oil in a large non-stick pan over medium-high heat.
- Add the sliced potatoes, cover, and cook for 5 minutes to soften.
- Uncover and add the onion, garlic powder, and smoked paprika. Stir to combine.
- Cook for 12 to 15 minutes, stirring frequently, until the potatoes are golden and cooked through.
- Season with salt and pepper, stir in the parsley, and serve.
Notes
Slice the potatoes thin and even for the best texture.
Smoked paprika is optional but adds a lovely warmth.
Store leftovers in the fridge for up to 3 days; reheat in a hot pan to re-crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
