Crispy Fried Potatoes with Onion and Garlic
Skillet potatoes with crisp golden edges, sweet onion and fragrant garlic.
Crispy fried potatoes with onion and garlic are a simple skillet side with golden edges and soft centres. The source recommends cutting the potatoes into cubes or batons, soaking briefly and frying first under a lid, then uncovered. This method keeps the inside tender while the uncovered finish develops colour. Add onion and garlic near the end so they soften without burning. Use a wide, heavy skillet and avoid piling the potatoes too deep; if the pan is crowded, cook in batches. Finish with salt, black pepper and herbs, then serve straight from the pan. Cut potatoes into 1 cm cubes or batons. Rinse, then soak in cold water 15 minutes. Drain and dry very thoroughly.
Recipe card
Crispy Fried Potatoes with Onion and Garlic
Equipment: Large heavy skillet with lid, colander, clean kitchen towel, spatula, knife, cutting board
Ingredients
Instructions
Cut and soak potatoes
Cut potatoes into 1 cm cubes or batons. Rinse, then soak in cold water 15 minutes. Drain and dry very thoroughly.
Heat skillet
Heat oil in a wide heavy skillet over medium heat. Add potatoes in a single layer as much as possible.
Steam-fry
Cover and cook 10 minutes, turning once or twice, until potatoes are nearly tender.
Brown
Remove lid, increase heat to medium-high and cook 8 to 12 minutes, turning occasionally, until golden on several sides.
Add aromatics
Add onion and cook 4 to 5 minutes until softened. Stir in garlic for the final minute.
Season and serve
Season with salt and pepper, scatter herbs if using and serve hot.
How to tell when it is ready
Potatoes are tender inside and browned on several sides; onion is soft and garlic fragrant.
Tips
- Dry potatoes completely after soaking.
- Use a wide skillet and cook in batches if needed.
- Keep the lid on during the first stage only.
- Add garlic at the end to prevent bitterness.
Troubleshooting
- If potatoes are sticking, let them brown longer before turning.
- If the outside darkens while centres remain firm, lower heat and cover for a few minutes.
Substitutions
- Use sunflower, canola or another neutral high-heat oil.
- Use chives instead of parsley or dill.
Variations
- Add sliced mushrooms after the potatoes begin browning.
- Sprinkle smoked paprika with the salt.
Serving suggestions
- Serve with sour cream.
- Add pickles or fresh tomatoes.
- Pair with fried eggs.
- Serve alongside grilled vegetables or sausages.
Make ahead
Cut and soak potatoes shortly before cooking; dry them very well. The finished dish is best served immediately.
Storage
Refrigerate leftovers up to 3 days. Re-crisp in a skillet or oven; microwaving softens the edges.
Food safety
Vegan if prepared with vegetable oil. Dry potatoes thoroughly before adding to hot oil to reduce splattering; handle the skillet carefully.
Frequently asked questions
Should I soak potatoes before frying?
A short cold-water soak removes surface starch; dry them very well before frying.
How should I store crispy fried potatoes with onion and garlic?
Refrigerate leftovers up to 3 days. Re-crisp in a skillet or oven; microwaving softens the edges.
Serve while fresh and follow the storage guidance for leftovers.
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