Every Southerner has their own recipe for fried potatoes and onions. It’s one passed from cook to cook, learned by watching, not written technique. After all, fried potatoes and onions aren’t just a side dish—they’re a piece of Southern culinary history, with each family’s recipe reflecting their unique combination of seasonings and technique. We love our fried potatoes to be creamy on the inside with a beautiful browned crust on the outside that snaps when you take a bite. That takes a little time and patience, so don’t be tempted to speed things up by pouring water in the pan. If you do that, the result will be tender potatoes, yes, but they’re steamed and will lack the incredible flavor that a good pan fry can produce.

Servings: 4-6

INGREDIENTS

1/4 cup vegetable oil
3 Tbsp. salted butter
2 lb. russet potatoes, peeled and diced into 3/4 in. pieces
1 tsp. ground black pepper
2 tsp. kosher salt
1 tsp. garlic powder
1 large yellow onion, chopped (about 2 cups)

STEPS

Start cooking potatoes:

1) Heat oil and butter in a large, high-sided stainless steel or cast iron skillet over medium-high. Add potatoes and toss until coated.

Add onions:

1) Cover and cook, undisturbed, for 5 minutes. Add onions and salt, pepper, and garlic powder; toss until combined.

Continue cooking:

1) Cook 15-20 minutes longer, uncovered, flipping potatoes every 5 minutes, until potatoes are tender on the inside and are browned on the outside.