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Crispy Diner-Style Pan Fried Potatoes with Onions

A close-up of golden brown, perfectly seasoned fried potatoes mixed with caramelized onions served on a patterned plate.
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You can achieve shatteringly crisp edges and a tender interior with this simple recipe for pan fried potatoes. We cook these skillet potatoes with onions and garlic for classic diner flavor.

Ingredients

Scale
  • 3 tablespoons bacon grease or butter
  • 2 pounds Russet potatoes, peeled and cut into 1/4-inch thick slices
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Place the sliced potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes. This step removes excess starch and helps them crisp up later. Drain the potatoes well and pat them completely dry using paper towels. This is key for crispiness.
  2. Heat the bacon grease or butter in a large, heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering.
  3. Add the dried potato slices to the hot skillet in a single layer. 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. Flip the potatoes and cook for another 5 to 7 minutes until the second side is browned.
  5. Reduce the heat to medium. Add the sliced onions to the skillet and cook, stirring occasionally, until they soften and begin to caramelize, about 5 minutes.
  6. Stir in the minced garlic, salt, pepper, and paprika. Cook for 1 minute more until the garlic is fragrant.
  7. Remove the skillet from the heat. Serve your crispy fried potatoes immediately as a breakfast side dish or dinner accompaniment.

Notes

  • For extra flavor, substitute half of the bacon grease with bacon grease rendered from cooking bacon.
  • If you prefer a softer texture, cover the skillet for the last 5 minutes of cooking to steam the potatoes slightly after they have browned.
  • To get the best results for truly crispy potatoes, avoid stirring them too often during the initial browning phase.

Nutrition

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