These fried potatoes and onions are a simple veggie side dish that takes less than 10 minutes to make! Minimal prep and secretly healthy, it’s perfect on its own or served with your favorite vegan main course!
Fried Potatoes and Onions
Okay, it’s kind of not a secret how much we love our potatoes here. It’s truly one of the most versatile vegetables that can be enjoyed on their own and cooked up a million and one ways. We love our baked potato wedges and homemade hash browns. However, the most versatile way to enjoy it is fried!
Now, these pan fried potatoes and onions are a little bit different. Even though they are fried, they barely use any oil or fats, needing just a tablespoon for the entire recipe. They are crispy and crunchy on the outside, soft in the middle, and the onions are perfectly caramelized. They are flavored with garlic and cajun spices, but you can flavor them any way you like!
The best part is that these spuds and onions take less than 10 minutes to whip up- How’s that for a veggie side dish!
How do you make pan fried potatoes and onions?
- Potatoes– Chop your potatoes into equal sized slices or pieces, so they cook evenly.
- Onions– Thickly sliced so they don’t burn while the potatoes are cooking.
- Olive oil– I like using flavored olive oil, like garlic or chili, as it gives it some extra flavor.
- Garlic powder– NOT garlic salt. This gives some delicious garlic flavor throughout (without needing any actual garlic!).
- Salt and pepper– To taste.
- Cajun seasonings– The secret spice mix! This takes this recipe to another level and some deliciously sweet, spicy, and smoky flavors. You can also use peri-peri seasonings.
Start by adding your potatoes and onions into a mixing bowl. Add the olive oil, followed by the spices, and mix everything together until combined. Next, add some oil to a non-stick pan. Once hot, add the potato and onion mixture onto it and pan fry for 8-10 minutes until the potatoes are crispy on the outside and soft on the inside.
FAQ AND TIPS
Should you boil potatoes before frying?
There is a misconception that potatoes need to be boiled before frying. As these potatoes are sliced/cut into thin pieces and mixed with some fat (olive oil), they cook relatively quickly.
What are the best potatoes for frying?
The best potatoes for frying are ones that are starchier or more ‘floury’ than other ones. These include Yukon gold potatoes or Desiree potatoes. Really, any all-purpose potato is fine.
Storing and reheating tips
- To store: Leftovers can be stored in the refrigerator, covered, for up to 1 week.
- Reheating: Either microwave for 30 seconds to reheat in a non-stick pan until warm and sizzling.
What to serve potatoes and onions with
Fried Potatoes and Onions
- 2 large potatoes washed and chopped
- 1 large onion chopped
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp Cajun seasoning or Peri-peri seasoning
- In a large mixing bowl, add your potatoes and onions, followed by the olive oil, and then the spices. Mix until combined.
- Grease a non-stick pan and place over medium heat. Once hot, add the potatoes and onions and pan fry for 10-12 minutes, until the potatoes are golden and tender.
- Remove the potatoes and onions from the pan and serve immediately.