Skillet browned potatoes with a perfectly crisp exterior and tender interior are easy to make when you cook them slowly in a heavy pan.
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.
The trick to getting a nice crust on the outside of these skillet potatoes is to use a heavy pan (we like cast iron) and low to medium-low heat. It’s also important to turn the potatoes frequently for even browning and be patient. It takes around thirty minutes for them to cook through and brown properly.
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Skillet-Browned Potatoes and Onions
Skillet browned potatoes with a perfectly crisp exterior and tender interior are easy to make when you cook them slowly in a heavy pan.
Ingredients
- 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
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Instructions
- Heat the vegetable oil in a heavy pan over medium-low heat.
- Add the garlic and cook just until fragrant, 2 minutes (do not brown).
- Remove the garlic from the pan and discard, then add the onion and cook until it is soft and translucent.
- Add the potatoes, season to taste with salt and pepper, and continue cooking, turning frequently until they are golden and crispy on all sides, 25 to 30 minutes.
- If your potatoes begin to stick to the pan, feel free to add another tablespoon of oil. It’s also possible that your heat is a little too high, so try turning it down.
- 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.
Nutrition
Calories: 178kcal, Carbohydrates: 27g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 87mg, Fiber: 3g, Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I added a stalk of celery, mushrooms and 1/2 a purple onion to our medium onion. In addition, I sprinkled dried parsley on the potatoes as I cooked them.
Hi Theresa,
Your additions definitely sound like they bring extra flavor to the dish and turn it into a a more robust side dish. I particularly like the mushrooms – you can never go wrong. Thanks for taking the time to share your creativity with us!
I cook5 potato on microwave first then peel & dice added to my. Onions & garlic & seasons
Tried this and tasted great, but I had to turn off the heat when the onions started charring, so my potatoes didn’t end up tender. Any tips?
Hi Lenny,
I do find that sometimes potatoes can take longer to cook than expected, and I’ve actually had potatoes that never really cooked through at all. According to the Idaho Potato Commission, the likely reason for this is an unusual cold snap during the growing season. This can result in overly dense potatoes that don’t cook easily.
If you run into slow-cooking potatoes again, I would suggest taking the onions out of the pan temporarily, then covering the pan. This will generate a little steam to tenderize the potatoes. Then you can add the onions back and finish the recipe.
Cook potatoes for about 8-10 minutes then add onions
I used my trusty cast iron pan and this recipe turned out just as promised.!
My family love potatoes and this is a winner!
Hi Claire,
Glad the potatoes turned out well. We like them best with scrambled eggs.