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Ultimate Crispy Southern Fried Potatoes with Caramelized Onions

A close-up of a golden brown pile of crispy shredded fried potatoes glistening in the sunlight on a white plate.
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Make old-fashioned, diner-style fried potatoes that are shatteringly crisp on the outside and fluffy inside. This pan-fried recipe, perfect for breakfast or dinner, uses simple ingredients for comforting, flavorful results.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and cut into 1/4-inch thick slices or small dice
  • 1 large yellow onion, thinly sliced
  • 1/2 cup bacon grease (or substitute with a mix of butter and oil)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika

Instructions

  1. Prepare the potatoes: Place the cut potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes to remove excess starch. Drain the potatoes well and pat them completely dry with paper towels. This step is key for crispiness.
  2. Heat the fat: Place a large, heavy-bottomed skillet (cast iron works best) over medium-high heat. Add the bacon grease and let it fully melt and get hot.
  3. Cook the onions: Add the sliced onions to the hot fat. Cook, stirring occasionally, until they soften and begin to caramelize, about 6 to 8 minutes. Remove the onions with a slotted spoon and set them aside, leaving the fat in the skillet.
  4. Fry the potatoes: Add the dried potatoes to the hot skillet in a single layer if possible; work in batches if necessary to avoid crowding. Do not stir immediately. Let them cook undisturbed for 5 to 7 minutes until a deep golden crust forms on the bottom.
  5. Continue cooking: Reduce the heat slightly to medium. Flip the potatoes and continue cooking, turning them every 4 to 5 minutes, until they are tender throughout and golden brown on all sides. This process takes about 15 to 20 minutes total.
  6. Season and finish: Once the potatoes are cooked through and crispy, sprinkle them evenly with kosher salt, black pepper, garlic powder, and paprika. Stir in the reserved caramelized onions. Cook for one minute more to heat the onions through.
  7. Serve immediately as your favorite easy potato side dish.

Notes

  • For extra fluffy insides, you can par-boil the drained potatoes for 5 minutes before drying and frying.
  • If you do not have bacon grease, use 1/4 cup butter mixed with 1/4 cup vegetable oil for flavor and high smoke point.
  • To achieve diner-style potatoes, keep the heat consistent once the potatoes start browning; resist the urge to stir too often.

Nutrition

Find it online: https://hungryhearld.com/fried-potatoes-southern-crispy-recipe/