Easy Skillet Fried Potatoes and Onions
This easy Skillet Fried Potatoes and Onions recipe takes very little effort to make. It's all cooked in one pan and requires only 3 ingredients.
Servings: 4 people
Calories: 286kcal
Ingredients
- 1 kg potatoes Russet, Yukon, Maris piper, sliced into ¼ inch thick discs
- 2 white onions halved and sliced
- 2 tablespoon olive oil
- 1 teaspoon ground black pepper
- 2 teaspoon flaky salt
- 1 teaspoon paprika
- 1 teaspoon dried oregano optional
- 1 teaspoon garlic powder optional
For garnish
- parmesan grated
- chives or dill finely chopped
Instructions
- Slice your potatoes into discs, around ¼ inch thick. To avoid them going brown (by oxidising), you can set them aside in a bowl of cold water. Prepare your onions too.
- Place a large skillet on medium heat (preferably non-stick) and drizzle in 2 tablespoons of olive oil. Add in your potatoes and onions, followed by salt, pepper, paprika, and any other seasonings you'd like to add in. Fry for 5 minutes, stirring frequently.
- Reduce the heat to low and place on the lid. Leave to cook for 10 minutes, stirring occasionally to ensure the potatoes aren't sticking to the pan.
- Remove the lid and add in 50ml water. Stir and leave to cook for another 10 minutes. Grab a fork and pierce a potato and taste to see if it's cooked. It should be caramelised and slightly crispy on the outside, and soft and fluffy on the inside. Season according to your preference as well. Once the potatoes and onions are ready, serve up, sprinkle with grated parmesan and finely chopped chives or dill. Enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!
Storage: Leave the skillet potatoes to cool, then place in airtight containers and into the fridge for up to 3 days.
Freezing: Once again, leave to cool and place in airtight containers. Don't forget to label with the contents name and date. Freeze for up to 3 months. Leave to thaw or defrost in the fridge overnight. The texture will be slightly different but should still taste delicious!
Reheating: To get that crispiness back into the potatoes, I would avoid microwaving them, unless you don't mind! So, you can either place them back into the pan and reheat for 5-10 minutes on medium heat, stirring every few minutes. Or you can place them on a tray and bake in the oven at 180C / 355F with a drizzle of oil for 20 minutes until heated through.
Nutrition
Calories: 286kcal | Carbohydrates: 51g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1182mg | Potassium: 1184mg | Fiber: 7g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 53mg | Calcium: 65mg | Iron: 3mg