4 large russet potatoes, peeled and sliced into ¼-inch rounds
1 large yellow onion, thinly sliced
4 tablespoons butter (or bacon grease for extra flavor)
2 tablespoons vegetable oil
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
½ teaspoon smoked paprika (optional)
Instructions
Prep the potatoes. Slice the potatoes into thin, even rounds so they cook at the same rate. Pat them dry with a paper towel to help them crisp up.
Heat the pan. In a large cast iron skillet, melt the butter with the oil over medium-high heat until shimmering.
Fry the potatoes. Add the potato slices in a single layer (work in batches if needed - don't overcrowd the pan). Let them cook undisturbed for 4–5 minutes so a golden crust forms before flipping.
Add the onions. Once the potatoes start to brown, add the sliced onions. Stir occasionally so everything cooks evenly.
Season. Sprinkle in the salt, pepper, garlic powder, and smoked paprika. Continue cooking for another 10–15 minutes, stirring every few minutes, until the potatoes are fork-tender and deeply golden and the onions are caramelized.
Serve hot. Taste and adjust seasoning, then serve immediately while crispy.
Tips for Extra-Crispy Potatoes
Don't skip drying the potato slices - excess moisture is the #1 reason potatoes steam instead of fry.
Use a cast iron or heavy-bottomed skillet for the best crust.
Resist stirring too often; let the potatoes sit undisturbed to develop color.
Cook in batches if your pan is crowded - crispiness needs space.
Serving Suggestions
Fried potatoes and onions are a perfect match for:
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