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Fried potatoes and onions served on a white plate with rosemary on top.
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5 from 13 votes

Fried Potatoes And Onions

This crispy fried potatoes and onions recipe is a tasty, healthy potato side dish that works for breakfast, brunch, lunch, or dinner! It's super easy to make, and is ready in just 30 minutes. It also happens to be naturally vegan and gluten-free! With golden potatoes, sweet onion, and a hint of rosemary, it’s simply delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: American, Vegan
Diet: Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Servings: 4 servings
Calories: 140kcal
Author: Anjali Shah

Ingredients

Instructions

  • Heat oil in a large nonstick skillet over medium heat. Add onion and saute for about 5 minutes.
  • Add the potatoes, salt and pepper and continue to sauté until golden brown and the potatoes are cooked through. To cook faster, cover the pan and cook on low heat for about a couple minutes at a time, stirring in between. About 5 minutes before the potatoes are done, stir in fresh rosemary.
  • Note: If you like potatoes that are super soft on the inside but super crispy on the outside, I recommend boiling or baking the potatoes until they're about 2/3 of the way cooked. Then let them cool, then dice them and follow steps 1 and 2 above!

Notes

  • Put A Lid On It: To cook faster, put a lid on the pan and cook on low, but make sure you stir occasionally.
  • Add Herbs At The End: Stir in fresh rosemary at the end of the cooking time so it doesn't burn.
  • Get Cooking With Cast Iron: Use a cast iron skillet for super crispy potatoes.
  • Heat It Up: Allow the oil to get hot before adding the potatoes for even cooking.
  • Space Them Out: Add the potatoes in a single layer, don’t overcrowd the skillet - this will help avoid your potatoes from being undercooked or getting soggy.
  • Be Mindful Of Covering: You can place a cover on the skillet to help them cook initially, but take the lid off to finish the potatoes so that they are crispy and don’t end up soggy. Keeping the lid on during the entire cooking time will result in soggy potatoes.
  • Chop Uniformly: Slice or dice your potatoes so that they are the same size and cook evenly.
  • Careful With The Oil: You only need enough oil to keep them from sticking to the pan. Too much oil can result in soggy potatoes too!
  • Peel: While I prefer to keep the skin on for texture and extra nutrition, you can always peel them first if you prefer. 

Nutrition

Calories: 140kcal | Carbohydrates: 27.4g | Protein: 3.2g | Fat: 2.4g | Saturated Fat: 0.3g | Sodium: 303.6mg | Fiber: 2.8g | Sugar: 1.5g