1. Prepare the Potatoes
Wash the potatoes thoroughly.
You can peel them if you prefer a smoother texture, although leaving the skins on gives the dish a more rustic appearance and adds extra texture.
Slice the potatoes into even rounds approximately ¼-inch thick.
Try to keep the slices similar in size. Potatoes that are cut evenly will finish cooking at roughly the same time.
If some slices are very thick and others are very thin, the thinner pieces may burn before the thicker pieces become tender.
2. Slice the Onion
Peel the onion and slice it thinly.
Thin slices soften quickly and develop a naturally sweet flavor as they cook in the skillet.
Set the onion aside while you begin cooking the potatoes.
3. Heat the Skillet
Place a large cast-iron or heavy-bottomed skillet over medium heat.
Add the butter and vegetable oil.
If you have bacon grease available, you can use it instead of the vegetable oil for a deeper smoky flavor.
Allow the butter to melt and the skillet to become hot before adding the potatoes.
A properly heated pan is important because it helps the potatoes begin browning instead of simply absorbing fat.
4. Add the Potatoes
Arrange the sliced potatoes across the skillet.
Ideally, they should be spread in a relatively even layer.
Cook them for approximately 8–10 minutes.
Avoid stirring constantly.
Giving the potatoes several minutes of uninterrupted contact with the hot skillet allows them to develop the golden crust that makes this dish so good.
Once the bottoms have browned, gently turn the potatoes.
Continue cooking until they begin to soften.
5. Add the Onions
Add the sliced onion to the skillet.
Season everything with:
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Dried parsley
Gently mix the potatoes and onions together.
Continue cooking for approximately 12–15 minutes.
Stir every few minutes rather than continuously.
By the end of cooking, the onions should be soft and lightly caramelized, while the potatoes should be golden on the outside and tender when pierced with a fork.
How to Get Extra-Crispy Potatoes
Crispy fried potatoes depend on a few small details.
Use a Large Skillet
Potatoes release moisture as they cook.
If too many slices are packed into a small pan, that moisture becomes trapped and the potatoes begin steaming instead of frying.
A wide skillet gives them more direct contact with the hot cooking surface.
Don't Stir Too Often
This is one of the most important steps.
When potatoes are constantly moved around, they don't have enough time to develop a crust.
Allow one side to become golden before turning them.
Dry the Potatoes
After washing the potatoes, dry them well.
Excess surface water can make it harder for them to become crispy.
Keep the Heat Moderate
Very high heat can burn the outside before the center becomes tender.
Medium or medium-high heat, depending on your stove and skillet, usually provides more control.
Yukon Gold or Russet Potatoes?
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