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Crispy Southern Fried Potatoes with Onions

A close-up of a pile of golden brown, thinly sliced fried potatoes served on a white plate.
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A recipe for classic pan-fried potatoes cooked until the outside is crispy and the inside is tender, often prepared with onions.

Ingredients

Scale
  • 4 medium Russet potatoes, peeled and sliced 1/4 inch thick
  • 1 large yellow onion, sliced
  • 4 tablespoons bacon grease or unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Place the sliced potatoes in a bowl and cover them completely with cold water. Let them soak for at least 15 minutes. Drain the potatoes well and pat them completely dry with paper towels. This step helps achieve crispiness.
  2. Heat the bacon grease or butter in a large, heavy-bottomed skillet over medium heat until shimmering.
  3. Add the dried potatoes to the hot skillet in a single layer if possible. Do not overcrowd the pan; work in batches if necessary.
  4. Cook the potatoes undisturbed for 8 to 10 minutes until the bottoms are golden brown and crispy.
  5. Flip the potatoes using a thin spatula. Add the sliced onions to the skillet around the potatoes.
  6. Continue cooking, stirring occasionally, for another 10 to 15 minutes, until the potatoes are tender throughout and the onions are soft and lightly browned.
  7. Season the potatoes and onions with salt, pepper, and paprika. Stir gently to combine.
  8. Remove from heat and serve immediately.

Notes

  • For extra crispiness, you can parboil the potato slices for 3 minutes before soaking and drying them.
  • Use a cast-iron skillet for the best heat retention and browning.
  • If you prefer a diner style, cut the potatoes into small cubes instead of slices.

Nutrition

Find it online: https://sundayflavor.com/fried-potatoes-crispy-southern-recipe/