Both varieties work well, but they create slightly different results.
Yukon Gold
Yukon Gold potatoes have a naturally buttery flavor and creamy interior.
They tend to hold their shape well in the skillet and create a nice balance between crisp edges and tender centers.
Russet
Russet potatoes contain more starch.
They can become especially crispy on the outside while remaining fluffy inside.
If crispy potatoes are your priority, Russets are an excellent choice.
Can You Soak the Potatoes First?
Yes.
Soaking sliced potatoes in cold water for about 20–30 minutes can remove some excess surface starch.
This can help encourage crispier edges.
If you choose to soak them, drain the potatoes and dry them very thoroughly before frying.
Adding wet potatoes to hot oil can cause splattering and can also interfere with browning.
Add Bacon for a Smoky Breakfast Skillet
For an extra-rich version, cook four slices of bacon until crisp.
Remove the bacon and crumble it.
You can then use a small amount of the rendered bacon fat to fry the potatoes.
Add the crumbled bacon back during the final few minutes of cooking.
This version is especially good with scrambled or fried eggs.
Add Smoked Sausage
Sliced smoked sausage can turn this side dish into a simple one-pan meal.
Brown the sausage separately or add it to the skillet during the final 5–7 minutes of cooking.
Because many smoked sausages are already fully cooked, they usually only need enough time to heat through and develop some color.
Add Ham
Leftover diced ham works beautifully with potatoes and onions.
Stir approximately one cup into the skillet during the last 5 minutes.
This is also a practical way to use leftover holiday ham.
Make Cheesy Fried Potatoes
Once the potatoes are fully cooked, sprinkle shredded cheddar cheese evenly over the top.
Reduce the heat to low and cover the skillet for approximately 2 minutes.
The trapped heat will melt the cheese without overcooking the potatoes.
Serve immediately while the cheese is hot and melted.
Add Some Heat
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