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Crispy Pan Fried Potatoes and Onions (Diner Style)

A close-up photo of golden brown fried potatoes mixed with caramelized onions served on a white plate.
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Achieve shatteringly crisp edges and a tender interior with this classic pan fried potatoes recipe. We use simple techniques to make potatoes and onions golden brown, perfect for breakfast or as a comforting side dish.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and small diced
  • 1 small yellow onion, small diced
  • 1/2 cup bacon grease (or substitute with butter or oil)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Creole seasoning (optional)

Instructions

  1. Prepare the potatoes: Place the diced potatoes in a bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This removes surface starch, which helps achieve a crispier exterior. Drain the potatoes well and pat them completely dry with paper towels. Dry potatoes are essential for crispness.
  2. Heat the fat: Place a large, heavy-bottomed skillet (cast iron works best) over medium-high heat. Add the bacon grease and let it heat until it shimmers.
  3. Cook the potatoes: Add the dried potatoes to the hot skillet in a single layer if possible. Do not overcrowd the pan; work in batches if necessary. Let the potatoes cook undisturbed for 8 to 10 minutes until the bottoms are deeply golden brown and crisp.
  4. Stir and continue cooking: Stir the potatoes gently, scraping up any browned bits from the bottom. Continue cooking, stirring every 5 to 7 minutes, for another 10 minutes until the potatoes are tender inside and golden brown all over.
  5. Add onions and season: Push the potatoes to one side of the skillet. Add the diced onions to the empty side and cook until they soften and begin to caramelize, about 5 minutes. Stir the onions into the potatoes.
  6. Finish the dish: Sprinkle the salt, pepper, and Creole seasoning over the potatoes and onions. Stir to combine and cook for 1 more minute. Serve immediately as a delicious breakfast side or dinner accompaniment.

Notes

  • For extra crispness, you can par-boil the drained potatoes for 5 minutes before drying and frying. Cool them completely before adding them to the hot fat.
  • If you prefer a diner style flavor without bacon grease, use a mix of butter and a neutral oil like canola.
  • Do not stir the potatoes too often in the beginning; allow them time to form a crust before turning them.

Nutrition

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