Why You’ll Love Pan Fried Potatoes with Caramelized Onions Recipe

The combination of crispy, golden‐pan‑fried potatoes and sweet, slow‑caramelized onions gives you both texture and depth of flavor.
Only one skillet is needed, keeping clean‑up minimal and prep straightforward.
Uses everyday ingredients you likely already have: red potatoes, onion, garlic powder, oregano, butter and oil.
Works beautifully alongside meats, salads or as part of a vegetarian meal—versatile for weeknight dinners or special occasions.
Takes under an hour from start to finish (including onion caramelizing), so you get something impressive without spending all day in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large sweet onion, thinly sliced
1 tablespoon unsalted butter
3 tablespoons vegetable oil, divided
1½ lbs red potatoes, quartered into approx 2‑inch chunks
1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon pepper
1 tablespoon minced fresh parsley

Directions

In a large skillet over medium heat, melt the butter and add 1 tablespoon of the vegetable oil. Swirl the pan so it’s evenly coated. Add the thinly sliced sweet onion and cook over medium heat, stirring occasionally until the onions are a deep golden‑brown and fully caramelized, about 20 minutes. Transfer the onions to a bowl and set aside.
In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the potato chunks (cut‑side down if possible) and sprinkle with dried oregano, garlic powder, salt and pepper.
Cover the pan and cook for 8‑10 minutes on the first side until a deep golden crust forms. Then flip the potato pieces to the opposite side and cook an additional 5‑8 minutes, uncovered if needed, until the potatoes are tender when pierced with a fork.
Once potatoes are cooked through, toss in the caramelized onions and the minced fresh parsley. Taste and adjust seasoning with additional salt or pepper if needed. Serve the potatoes warm.
Enjoy immediately for best crispness.

Servings and timing

Servings: 4 servings
Prep time: approximately 10 minutes
Cook time: approximately 40 minutes
Total time: around 50 minutes

Variations

Omit the onions if you prefer a simpler potato side dish without the extra sweetness.
Add shredded cheddar or grated Parmesan in the last 2 minutes of cooking to introduce a cheesy twist.
Increase the flavor punch by adding extra dried herbs (such as thyme or rosemary) or sprinkle in some cayenne or red pepper flakes for a bit of heat.
Swap the red potatoes for other waxy types like Yukon Golds or fingerlings—just ensure the pieces are cut uniformly (about 2‑inch chunks) so they cook evenly.
Stir in fresh herbs at the end (such as chives or dill) for a bright fresh flavor.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4‑6 days.
To reheat, place leftovers in a skillet over medium heat (with a splash of oil if needed) and gently re‑crisp the potatoes for a few minutes until heated through and edges regain some crunch. Alternatively, you can reheat in an oven at about 200 °C (400 °F) for 10‑12 minutes, uncovered.
Avoid microwaving if possible, as the potatoes may soften and lose crispness.

FAQs

What kind of potatoes should I use?

Waxy or baby red potatoes are recommended because their firm texture and skins hold up well to pan‑frying. You can substitute Yukon Gold or fingerlings, but be sure to cut into uniform chunks (approx 2‑inches) so they cook evenly.

Can I use a different type of onion?

Yes, you can use yellow or white onions if you don’t have sweet onions. The flavor may be slightly less sweet, but the caramelization process will still create deep flavor.

Do I have to caramelize the onions slowly?

Yes — cooking the onions over medium heat with occasional stirring until they turn deep golden brown is key to developing their rich, sweet flavor. Rushing this step may result in under‑developed flavor or burning.

Can I cook the potatoes without covering the pan?

Covering the pan helps to trap steam and cook the potatoes through while the outside crisps. If you skip covering, you may need to extend the cooking time or reduce the heat to avoid burning while the interior cooks.

How do I know when the potatoes are done?

After the crust forms, flip the pieces and cook until a fork easily pierces them without resistance and the interior is soft. Crispiness on the outside plus tenderness inside is the goal.

Can I add cheese?

Absolutely — adding shredded cheddar or Parmesan during the last 2 minutes of cooking adds a tasty, melty cheese component if desired.

Is this recipe vegetarian or vegan?

The recipe as written is vegetarian (contains butter). For a vegan version, substitute the butter with a plant‑based margarine or additional oil.

Can I make this ahead of time?

Yes, you can cook and store, but reheat just before serving to restore crispness. Potatoes stored in the fridge will soften slightly, so re‑crisping in a skillet or oven is ideal.

What main dishes pair well with this side?

This potato dish pairs beautifully with grilled or roasted meats (like chicken, steak or pork), fish, or even a robust green salad to make it vegetarian. The crispness and caramelized onion flavor elevate simple meals.

How can I make it spicier or more flavorful?

Add red pepper flakes or cayenne pepper when seasoning the potatoes. You could also experiment with smoked paprika, rosemary or thyme for different herbaceous flavor profiles.

Conclusion

This recipe for pan‑fried potatoes with caramelized onions gives you a standout side dish that marries crisp edges, tender interiors and savory‑sweet onion flavor in one skillet. With minimal prep and everyday ingredients, it’s easy enough for a weeknight but flavorful enough for a special dinner. Whether you’re serving it alongside a grilled protein or keeping things vegetarian alongside a hearty salad, it’s sure to become a go‑to in your repertoire.