Southern Fried Potatoes and Onions in an Iron Skillet

Cast iron fried potatoes and onions are more than just a side dish. They are a culinary ballad of the South, crisp on the outside, tender in the middle, and rich with memories in every bite. 

For the complete recipe with exact measurements and instructions, just head to the recipe card at the end of this post.

If you’re hunting for the ultimate Southern comfort food and an easy side dish, look no further! Today, we’ll be mastering the art of the best fried potatoes and onions. The rich aroma and flavors of potatoes and onions in a skillet will transport you straight to a cozy southern kitchen.

Now, I’ve seen folks chase after complicated recipes with ingredients so fancy they’d make your grandma squint suspiciously. But down here, deep in the heart of the South, we know a truth that others often overlook: perfection ain’t always about the razzle-dazzle. Sometimes, it’s found in the plain and simple.

Take fried potatoes and onions, for instance. A dish so straightforward you could list its simple ingredients on the back of a matchbook. But, oh, when those potatoes hit the cast-iron skillet, and the onions begin to sing their sweet, caramelized song, you realize this ain’t just about food. It’s a narrative, a story of the land, of hard-working hands, and generations gone by.

It ain’t just the golden crust of the potatoes or the way those onions melt on your tongue; it’s the memory of Sunday mornings, the warmth of a family gathered ’round a table, and the knowledge that sometimes, the simplest things hold the richest tales. 

In the South, we don’t need a parade of ingredients to craft perfection; we just need a seasoned cast iron skillet, a little heart, and the wisdom passed down through whispers and old, stained recipe cards.

What Type of Potato for the Best Fried Potatoes and Onions 

For the optimal Fried Potatoes and Onions, Russet potatoes are generally the preferred choice. Here’s why:

• Starch Content: Russets have a high starch content, which gives them a lower moisture content. When fried, this lets them achieve a crispy exterior while their interior stays soft and fluffy.
• Flavor Profile: They possess a neutral flavor, which complements the savory taste of fried onions without overpowering them.
• Texture: The grainy texture of Russets, when cooked, offers a perfect contrast to the caramelized onions, enhancing the overall mouthfeel of the dish.

While Russets are the go-to for many, experimenting with other potato varieties can lead to delicious results. However, it’s worth noting that waxy potatoes, like fingerling or red potatoes, might yield a less crispy result due to their higher moisture content.

Tips for Making Crispy Fried Potatoes and Onions

What Kind of Cooking Oils and What Temperature 

• Type of Oil: You can use vegetable, canola, or to make your southern fried potatoes really tasty, use bacon grease!
• How Hot: Achieving the right temperature ensures your potatoes fry and don’t just soak up the oil.
• Tip: Wait for the oil to shimmer but not smoke. If unsure, drop a small potato slice; if it sizzles immediately, the oil is ready.

Patience is Key

• Why: Consistently flipping or stirring can break the developing crust, preventing the ideal crispy potatoes.
• Tip: Trust the cooking process. Let one side form a crust before turning. Try not to flip them too much, no more than 4 times. This will ensure they develop that crispy texture that we want. If you need to check them, just take a peak under a couple. We don’t want to burn them.

Listen to the Sizzle

• Why: A sizzling sound indicates active frying. If the sizzling dies down or becomes too aggressive, it’s a cue to adjust your heat.
• Tip: Maintain a steady, medium heat for consistent frying. If the sizzle becomes too quiet, it means your oil temperature has dropped; too loud, and your oil might be overheating.
• Okay, now that we have all that out of the way, let’s get down to business and make some of the best lip-smackin’, soul-satisfyin’ cast iron skillet potatoes and onions you’ve ever had the pleasure of tastin’. Bless your heart, you’re in for a treat!

Southern Fried Potatoes and Onions Recipe

Ingredients

• 4 medium-sized russet potatoes, washed and evenly sliced
• 1/2- 1 medium onion, thinly sliced (this is a must for that iconic taste)
• 4 tablespoons vegetable oil or bacon grease (for the true southern touch)
• Salt and pepper to taste

Directions

Wash your taters and peel them. Slice your raw potatoes evenly. And since no southern style potatoes are complete without onions, slice your onion (thinly). You can omit the onion if you want. They are delicious either way.

For most folks, the wise choice is to use a cutting board and a sharp knife to slice potatoes and onions. But if you’ve ever watched a seasoned Southerner at work, you might see them slicing them right in their hand, each slice falling directly into that sizzling hot skillet. It’s a practiced move, born from tradition, but for newcomers, sticking to the cutting board might be the safer bet.

Place the sliced potatoes and onions in a medium bowl.

Next, place your cast iron pan on the stove top and heat it on medium-high heat. 

Add your oil of choice to the bottom of the skillet, vegetable, bacon grease or canola oil, letting it warm and shimmer.

Using bacon grease infuses our skillet fried potatoes and onions with an added depth of flavor. 

Remember: Wait for the oil to shimmer but not smoke. If unsure, drop a small potato slice; if it sizzles immediately, the oil is ready.

Once the oil dances with heat, add the potatoes and onions to a large skillet. (I use a 10-inch skillet. If you are making a larger batch, I’d definitely go up to a 12-inch skillet).

Sprinkle the potatoes and onions with a pinch of salt and pepper. (I prefer using kosher salt and freshly ground black pepper).

Cover and fry potatoes and onions and let them sizzle undisturbed for around 4-5 minutes or until they flaunt a golden-brown hue. 

Gently flip, cover, and repeat for the other side, cooking for about 3-4 minutes.

Once you’ve got that beautiful golden brown on both sides, take them out of the skillet and set them on a plate lined with paper towels. This absorbs any extra oil if there is any.

You can place those skillet fried potatoes and onions on a fancy serving platter, but we often serve them right from the plate lined with a paper towel. If we’re feeling really fancy, we will remove the paper towel.

Best Fried Potatoes and Onions Add In’s

While the classic combination of potatoes and onions is a time-honored delicious side dish when frying Southern potatoes, there’s always room for a bit of innovation and flair. Here are some delightful add-ins to elevate your dish:

• Bell Peppers: A colorful addition that not only adds vibrancy to the dish but also a slight sweetness and crunch. Green peppers are traditional, but red or yellow ones can add a touch of sweetness.
• Garlic: Mince a few cloves and add them during the last few minutes of frying for a fragrant and flavorful boost. Be careful not to let them burn.
• Bacon or Ham: Dice and fry them before adding your potatoes for a smoky, savory touch. The rendered fat also adds a rich flavor to the potatoes.
• Cheese: Sprinkle shredded cheddar or crumbled feta once the potatoes are almost done for a gooey, melty delight.
• Herbs: Fresh chopped herbs like rosemary, thyme, or parsley can elevate the flavor profile. Add them towards the end to retain their freshness and color.
• Spices: A sprinkle of paprika, cayenne pepper, or even curry powder can bring an unexpected twist. 
• Green Onions or Chives: For a milder onion flavor and a pop of green, sprinkle chopped green onions or chives on the finished dish.
• Jalapeños or Red Pepper Flakes: For those who like a kick, thinly sliced jalapeños or a sprinkle of red pepper flakes can add some heat.
• Mushrooms: Sliced mushrooms can be added for an earthy depth of flavor. They also soak up the flavors around them, making them a tasty addition.
• Squash: Yellow summer squash or zucchini can be thinly sliced or diced and added to your skillet. They have a soft texture and a slightly sweet flavor, complementing the crispiness of the potatoes.
• Okra: This quintessential Southern vegetable can be sliced and fried with your potatoes. Okra brings a unique texture, slightly crisp on the outside with a soft interior, and has a mild flavor.

Playing with these add-ins allows you to customize your fried Southern potatoes to your personal taste, making the dish uniquely yours while still paying homage to its traditional roots.

What goes with fried potatoes and onions?

In the heart of the South, where traditions run as deep as the roots of the old oak trees, the art of Southern cooking speaks a language all its own. Whether it’s a Sunday morning breakfast, an evening family supper, or a community gathering, fried potatoes and onions is the perfect side dish that grace many a Southern table.

These versatile fried potatoes and onions pair delightfully with just about anything. Here are some meal ideas that complement the dish beautifully, and these suggestions are perfect for using up any leftover potatoes too.

Breakfast

Classic Breakfast Plate: Serve alongside scrambled eggs, pork chops, crispy bacon or sausage links, and a slice of buttered toast or a biscuit.

Breakfast Burrito: Use the fried potatoes as a filling for breakfast burritos, along with scrambled eggs, shredded cheese, and a dollop of salsa or hot sauce.

Potato and Veggie Omelette: Incorporate the fried potatoes into a fluffy omelet, adding bell peppers, mushrooms, cheese, and a sprinkle of fresh herbs.

Lunch

Chili & Potato Bowl: Ladle some rich beef or vegetarian chili over the potatoes. Top with shredded cheese, sour cream, and chopped green onions.

Potato Tacos: Fill soft tortillas with fried potatoes, seasoned black beans, pico de gallo, shredded lettuce, and a drizzle of sour cream or avocado crema.

Barbecue Potato Plate: Serve alongside pulled chicken or pork barbecue sliders, complemented by a tangy coleslaw and pickled jalapeños.

Dinner

Potato Steak Platter: Pair the fried potatoes with a juicy steak, green beans, and a side salad.

Southern Comfort Bowl: Layer the potatoes in a bowl with pulled pork or fried chicken, coleslaw, baked beans, and a drizzle of barbecue sauce.

Vegetarian Delight: Serve alongside grilled portobello mushrooms, a side of buttered corn-on-the-cob, and a fresh green salad with a tangy vinaigrette.

Southern-Style: In the South, you’ll find them served with pinto beans, greens, buttermilk cornbread, and a glass of sweet tea.

There’s no denying that the best fried potatoes and onions hail from the South. Whether it’s breakfast, lunch, or dinner, these southern style potatoes have a place at every table. If you’ve given this a go, we’d love to hear about it!

🍳 P.S. Do you love cooking in your cast iron skillet? Share your skillet story or favorite recipe for a chance to be featured on our blog!