🛒 Ingredients

  • 3–4 medium russet or Yukon gold potatoes
  • 1 medium yellow or white onion
  • 3–4 tbsp oil (vegetable oil or butter — or mix both)
  • Salt (to taste)
  • Black pepper
  • Optional: garlic powder, paprika, fresh parsley

🔪 How to Make Them

  1. Prep the potatoes
    • Wash and slice into thin rounds or small cubes (thin slices get crispier).
    • Optional: Soak in cold water 10–20 minutes to remove excess starch → dry very well.
  2. Slice the onions
    • Thin strips work best so they caramelize evenly.
  3. Heat the skillet
    • Use a large skillet (cast iron works great).
    • Medium heat. Add oil and let it get hot.
  4. Cook potatoes first
    • Spread in a single layer.
    • Let them sit 4–5 minutes before flipping (this builds crust).
    • Cook about 10–15 minutes total, turning occasionally.
  5. Add onions halfway through
    • Stir in onions once potatoes start browning.
    • Cook until potatoes are golden and onions are soft and caramelized.
  6. Season at the end
    • Salt, pepper, optional spices.
    • Garnish with parsley if desired.

🔥 Pro Tips for Extra Crispiness

  • Don’t overcrowd the pan.
  • Don’t stir constantly.
  • Make sure potatoes are dry before frying.
  • Medium heat is better than high (prevents burning outside/raw inside).

🧀 Optional Add-Ins

  • Shredded cheese at the end
  • Crumbled bacon
  • Bell peppers
  • Smoked sausage

If you’d like, I can also give you:

  • Southern-style version
  • Diner-style breakfast potatoes
  • Air fryer version
  • Oven-roasted version