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Pan Fried Potatoes and Onions

Pan fried potatoes and onions cook in a covered skillet before browning uncovered until the potatoes are tender and the onion is soft and golden. Yukon Gold slices make a simple, savory side with crisp, browned edges.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp vegetable oil
  • 1.5 lb Yukon Gold potatoes cut into 1/4-inch slices
  • 1 yellow onion medium, thinly sliced
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet with lid

Method
 

  1. Heat the oil in a 12-inch skillet with a lid over medium heat.
  2. Add the potatoes in an even layer, season with the salt and pepper, cover, and cook for 8 to 10 minutes, turning the potatoes once halfway through.
  3. Add the onion and cook uncovered for 15 to 20 minutes, turning the potatoes every few minutes, until they are tender and browned and the onion is soft and golden.

Notes

For the most even browning, arrange the potato slices in an even layer. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can turn mealy. Olive oil can replace the vegetable oil if desired.