Southern Fried Potatoes and Onions is a crispy, golden-brown side dish where cubed russet potatoes and chopped onions are coated in garlic salt and flour, then pan-fried until tender inside and crunchy outside. It's a no-fuss Southern staple that takes under 30 minutes.
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Wash and cube the potatoes into bite-sized pieces, leaving the skin on. Place them in a large mixing bowl.
Add the all-purpose flour to the bowl with the potatoes.
Season generously with garlic salt.
Chop one medium onion and add it to the bowl with the potatoes.
Using your hands, toss all the ingredients together until the potatoes and onions are evenly coated.
Heat vegetable oil in a large skillet over medium-high heat.
Carefully add the potato and onion mixture to the hot skillet.
Cover the skillet and cook for about 20 minutes, stirring occasionally, until the potatoes are tender and golden brown.
Once cooked through and crispy, remove the potatoes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve hot and enjoy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat with a splash of oil until warmed and crispy.
Yes. Cut and cube potatoes up to 4 hours ahead, then store in cold water in the refrigerator to prevent browning. Drain and pat dry thoroughly before frying.
Transfer fried potatoes to a paper towel-lined plate immediately after cooking to absorb excess oil. Serve within 15 minutes for best crispness.
Red potatoes work but will be less fluffy inside. Russet potatoes have higher starch content, which gives you a crispier exterior and fluffier interior.
Cut potatoes into roughly 1/2-inch cubes. Smaller pieces cook faster but brown more easily; larger pieces take longer to soften inside.
Best served fresh and hot. Leftovers can be refrigerated for up to 3 days and reheated in a 375°F skillet with a little oil until warmed through.
