Skillet-Browned Potatoes and Onions

A heavy pan, medium heat and a little patience are the key ingredients in making skillet potatoes with a crispy, golden crust and tender interior. Flavored with onions and a touch of garlic, these potatoes go great alongside eggs for breakfast or as a side dish for entrées like grilled steak, pork chops or fried fish.

Skillet-Browned Potatoes and Onions

Skillet-Browned Potatoes and Onions

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Perfectly browned skillet potatoes (crispy on the outside and soft on the inside) are easy to make if you cook them slowly in a heavy pan.


  • 1 lb white potatoes, peeled and cut into 3/4-inch cubes
  • 2 tablespoons vegetable oil (plus more if needed)
  • 1 clove garlic, quartered lengthwise
  • 1 medium onion, chopped
  • 1 bunch scallions, chopped
  • Salt and freshly ground black pepper


  1. Heat the vegetable oil in a heavy pan over medium-low heat. Add the garlic and cook just until fragrant, 1 to 1-1/2 minutes (do not brown). Remove the garlic from the pan and discard, then add the onion.
  2. Raise the heat to medium and cook until the onion is soft and translucent, then add the potatoes.
  3. Season to taste with salt and pepper and continue cooking, turning frequently with a spatula until the potatoes are golden and crispy on all sides, 25 to 30 minutes.
  4. Feel free to add a little more oil if you feel the pan is too dry, but don't go overboard - 1 additional tablespoon should do it.
  5. Taste and adjust the seasoning as needed, then add the scallions and continue cooking, stirring often, until they're tender, 2 to 3 minutes longer.
  6. Serve immediately.