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I’m a potato girl. Always have been! Give me a skillet of fried potatoes and onions, and I’m a happy woman.
There’s just something about potatoes frying in a cast-iron skillet. That golden-brown crust, the soft centers, the onions cooking alongside them, and those few pieces that get a little darker than the others.
Those are some of my favorites!
I don’t need a bunch of fancy seasonings or ingredients. Just potatoes, onions, salt, pepper, and a little oil. Sometimes bacon grease if I’ve been cooking bacon that morning.
That’s my kind of comfort food.
And the best part? It’s inexpensive, filling, and goes with just about anything.
Why I Love Fried Potatoes in Cast Iron
I’ve always enjoyed cooking with cast iron, and fried potatoes are one of my favorite things to make in it.
Once a cast-iron skillet gets hot, it holds that heat beautifully. That’s especially nice when you’re trying to get those crispy, golden-brown edges on your potatoes.
I usually keep my burner around medium heat and may even turn it down a little once the potatoes start browning nicely.
One thing I’ve learned is not to keep stirring them constantly. You have to give those potatoes a chance to sit against the skillet and develop that crust.
And if a few pieces get a little darker than golden brown? Well, I’m certainly not complaining!
Ingredients for Cast-Iron Fried Potatoes and Onions
Servings: Approximately 3–4, depending on portion sizes
Prep time: About 10 minutes
Cook time: About 20–25 minutes using raw potatoes
What You’ll Need
- 3–4 medium potatoes
- 1 medium onion, diced or sliced
- Cooking oil, enough to coat the bottom of your skillet
- Salt, to taste
- Black pepper, to taste
- Bacon grease, optional, instead of cooking oil
That’s it!
I usually peel my potatoes, but sometimes I leave the skins on. Either way works.
And I don’t get too particular about how many potatoes I use. It depends on how big they are, how many people I’m feeding, and the size of my skillet.
Sometimes I just keep cutting potatoes until I think I’ve got enough!
How I Make Fried Potatoes and Onions With Raw Potatoes
This is one of my usual ways of making them.
1. Prepare the potatoes
Peel your potatoes if you prefer, or leave the skins on.
Cut them into bite-sized cubes, trying to keep them fairly close in size so they cook evenly.
Cut up your onion and set it aside.
2. Heat your cast-iron skillet
Add enough cooking oil to lightly coat the bottom of your skillet.
Heat it over medium heat until the oil is hot.
If I’ve made bacon that morning, I sometimes use bacon grease instead of oil. It adds a little extra flavor.
3. Start cooking the potatoes
Add the cubed potatoes to the hot skillet.
Let them cook for a few minutes, stirring occasionally, then add your onions.
Season with salt and black pepper.
I like to keep the seasoning simple because I actually want to taste the potatoes!
4. Cover the skillet for a while
When I’m starting with raw potatoes, I cover my skillet for part of the cooking time.
This helps the potatoes soften and cook through without getting too dark on the outside before the centers are tender.
Stir occasionally and check their progress.
5. Uncover and let them brown
Once the potatoes are getting tender, remove the lid.
Now comes my favorite part!
Let the potatoes cook uncovered so the moisture can escape and those golden-brown sides can develop.
Don’t stir them every few seconds. Give them a little time against the hot skillet.
I usually keep the heat about the same, although I might turn it down a little once they’re browning well.
Continue cooking until the potatoes are tender inside and browned the way you like them.
For me, the whole process usually takes around 20–25 minutes, although larger cubes or a crowded skillet may need longer.
My Shortcut: Fried Potatoes Using Already-Boiled Potatoes
Sometimes I make fried potatoes with potatoes that have already been boiled.
This is also a great way to use leftover cooked potatoes.
Since they’re already tender, there’s no need to cover the skillet to cook them through.
Here’s what I do:
- Cut the cooked potatoes into cubes.
- Heat a little oil or bacon grease in the cast-iron skillet over medium heat.
- Add the potatoes and onions together.
- Season with salt and pepper.
- Let everything fry until the onions are cooked and the potatoes develop those delicious golden-brown edges.
It’s a quicker way to get that fried-potato flavor without starting with raw potatoes.
Just be a little gentle when turning them so the cooked potatoes don’t fall apart.
My Tips for Good Fried Potatoes
Don’t rush the browning. If you keep moving the potatoes around, they won’t have much chance to develop that crispy crust.
Give them some room. I tend to cook enough potatoes to feed whoever’s eating, but a very crowded skillet can make them steam instead of brown. If necessary, use a larger skillet or cook in batches.
Keep an eye on the heat. Cast iron holds heat well. Once the potatoes start browning, you may need to lower the burner a little.
Use whatever potatoes you have. I usually peel mine, but leaving the skins on works, too.
Keep the seasoning simple. Salt and pepper are all I need. I like the flavor of the potatoes and onions to come through.
And remember, homemade fried potatoes don’t have to look perfect. Some pieces will be more golden than others, and that’s just fine with me.
What I Like to Serve With Fried Potatoes and Onions
Honestly, fried potatoes go with so many things.
If I’m making breakfast and cooking bacon, I might use some of the bacon grease for the potatoes.
But one of my favorite home-cooked dinners is meatloaf, fried potatoes with onions, and pinto beans.
Nothing fancy. Just a good, filling meal.
They’re also delicious alongside other simple home-cooked dishes or served on their own when you’re craving something comforting.
Sometimes the Simplest Food Is the Best
I think that’s one reason I enjoy cooking with cast iron so much.
You don’t need expensive ingredients or complicated recipes to make something good.
A few potatoes, an onion, a skillet, and a little patience can turn into one of my favorite things to eat.
And when those potatoes get that crispy, golden-brown side — maybe even a little darker — that’s when I know they’re just about perfect.
How do you make your fried potatoes? Do you start with raw potatoes or use leftover boiled ones? And are you a crispy-edge person like me?
I’d love to hear how you make yours!
My Favorite Skillet for Fried Potatoes
I usually reach for my Lodge cast-iron skillet when I’m making fried potatoes and onions. I love how cast iron holds its heat and helps give those potatoes the crispy, golden-brown edges that make them so good.
If you’re looking for a good cast-iron skillet, Lodge is a brand I personally use and enjoy.