Pan Fried Potatoes and Onions
These easy skillet potatoes and onions are a delicious side dish for breakfast, brunch or dinner.
Servings: 4
Ingredients
- 3-4 medium russet potatoes peeled or unpeeled (about 1.5 pounds)
- 1 large sweet yellow onion chopped
- 1/4 cup extra virgin olive oil (or butter)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Chop the potatoes into 1/2-inch pieces.
- Heat the oil in a large cast iron or nonstick skillet set over medium-high heat.
- Add the potatoes and onions to the skillet in an even layer. Season with Italian seasoning, salt, pepper, garlic powder and paprika, stirring well to coat.
- Cover the skillet, reduce the heat to medium and cook for 10 to 15 minutes, stirring often, until golden brown and tender. Remove the lid halfway through the cook time for crispier potatoes. Drain on paper towels, if desired, and serve immediately.
Notes
Substitutions: You can substitute the olive oil for butter, but be careful because butter burns quicker than olive oil. You may need to reduce the heat to prevent burning.
Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat prior to serving.
Nutrition
Calories: 276kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 306mg | Potassium: 785mg | Fiber: 3g | Sugar: 5g | Vitamin A: 135IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 2mg