pan-fried potatoes and onions

Ingredients

• 2 pounds Russet or Yukon Gold potatoes (peeled or unpeeled, cut into uniform 1/2-inch cubes)
• 1 large yellow onion (thinly sliced or diced, depending on your texture preference)
• 3 tablespoons extra virgin olive oil (divided)
• 2 tablespoons unsalted butter (for rich flavor and crisp browning)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (adds a subtle, gorgeous color and smoky depth)
• 2 tablespoons fresh flat-leaf parsley (finely chopped, for garnish)

Instructions

Step 1: Prep and Dry the Potatoes

1. Start by washing your potatoes thoroughly. If you are using Yukon Golds, leaving the skins on adds a wonderful rustic texture and extra nutrients; if you prefer a classic diner style, Russets peeled completely work wonderfully. Dice the potatoes into uniform 1/2-inch cubes. Crucial tip: Place the diced potatoes in a bowl of cold water for 10 minutes to draw out excess starch, then drain them thoroughly and pat them completely dry with clean paper towels. Removing surface moisture is the secret weapon to achieving an ultra-crispy crust.

Step 2: Heat the Skillet

1. Place a large, heavy-bottomed skillet—preferably a 12-inch cast-iron skillet—over medium heat. Cast iron retains heat exceptionally well, ensuring an even, golden-brown crust. Add 2 tablespoons of the olive oil and 1 tablespoon of butter. Allow the butter to melt and swirl it around the pan, coating the bottom evenly.

Step 3: Sear the Potatoes

1. Add the dried potato cubes to the hot skillet in a single, even layer. Try not to overcrowd the pan; if your skillet is too small, cook the potatoes in two separate batches to ensure they fry rather than steam. Let the potatoes cook undisturbed for about 5 to 7 minutes. This initial uninterrupted contact with the hot metal is what builds that irresistible golden crust.

Step 4: Soften and Caramelize the Onions

1. While the potatoes are getting their first round of browning, prepare your yellow onion. Once the potatoes have cooked for 7 minutes, give them a gentle flip using a thin metal spatula. Push the potatoes slightly toward the edges or mix in the sliced onions right into the center of the pan along with the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. The onions will introduce moisture, which helps deglaze any delicious browned bits stuck to the bottom of the skillet.

Step 5: Season and Crisp to Perfection

1. Sprinkle the kosher salt, freshly ground black pepper, garlic powder, and smoked paprika evenly over the potato and onion mixture. Toss everything together gently so the spices coat every piece. Reduce the heat slightly to medium-low to prevent the onions from burning before the centers of the potato cubes are fully cooked. Continue to cook for another 15 to 18 minutes, stirring every 3 to 4 minutes to ensure even browning on all sides. You will know they are done when a fork slides effortlessly into the largest potato cube, and the exterior boasts a deep, golden-brown crunch.

Step 6: Garnish and Serve

1. Remove the skillet from the heat. Taste a piece and adjust the seasoning with an extra pinch of flaky sea salt if needed. Sprinkle the freshly chopped flat-leaf parsley over the top for a vibrant burst of color and fresh herbal flavor. Serve piping hot straight from the skillet alongside fried eggs, roasted chicken, or juicy grilled steak.

Nutrition

Calories: 265 kcal · Protein: 4.0 g · Fat: 12.5 g Saturated Fat: 3.5 g · Carbohydrates: 34.0 g Dietary · Saturated Fat: 3.5 g Cholesterol: 15 mg · Fiber: 4.5 g · Sugar: 3.0 g · Sodium: 580 mg