About This Recipe
Classic pan-fried potatoes with onions, cooked to golden perfection.
Ingredients
- 4 large Yukon Gold potatoes
- 1 large onion, thinly sliced
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp dried dill
- Salt and pepper to taste
Kitchen Tools
Instructions
Chef's Tips
Use a cast iron skillet for even heat distribution and maximum crispiness.
Don’t overcrowd the pan; cook in batches if necessary.
Adjust seasoning to your preference.
Common Mistakes to Avoid
Overcrowding the pan leads to steaming instead of frying.
Cooking over high heat results in burnt outsides and undercooked insides.
Insufficient oil causes sticking and uneven cooking.
Variations
Spicy Pan-Fried Potatoes: Add a pinch of red pepper flakes to the seasoning blend.
Cheesy Pan-Fried Potatoes: Sprinkle shredded cheddar cheese over the potatoes during the last few minutes of cooking.
Bacon Pan-Fried Potatoes: Cook bacon in the skillet before adding the potatoes and onions. Crumble the bacon over the potatoes before serving.
Storage & Freezing
Store leftover pan-fried potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet until crispy.
Conclusion
Enjoy these delicious and easy pan-fried potatoes as a side dish or part of a complete meal. Experiment with different seasonings and variations to find your favorite combination!
Frequently Asked Questions
Yukon Gold potatoes are recommended for their texture and ability to crisp up well, but Russet or red potatoes can also be used.
Use enough oil and cook over medium heat. A non-stick skillet can also help.
Yes, feel free to add bell peppers, mushrooms, or other vegetables along with the onions.
Cook the potatoes low and slow in a single layer, flipping occasionally, until they are golden brown and crispy.
A combination of butter and olive oil is ideal. Butter adds flavor, while olive oil has a higher smoke point and prevents burning.