Fried Potatoes and Onions

Ingredients

• 3 strips, chopped into 6 mm strips (optional; see variation)bacon
• 907 g (2 lb), cubed or slicedpotatoes
• 3 cloves, mincedgarlic
• 1, choppedonion
• 30 ml (2 tablespoons)olive oil
• to tastesalt and black pepper
• 5 ml (1 teaspoon)paprika
• 30 ml (2 tablespoons), choppedchives

Instructions

1. 1

   Parboil potatoes

   Put the potatoes in a large pan, cover with water and season the water generously with salt. Bring to the boil and cook until fork-tender, about 5 minutes.

2. 2

   Drain and dry

   Drain the potatoes in a colander and leave them to cool and dry.

3. 3

   Cook the bacon

   Start with a cold large frying pan. Add the bacon and 1 tablespoon of olive oil, then cook over medium heat, stirring occasionally, until crisp, about 5 minutes.

4. 4

   Soften the aromatics

   Add the onion, paprika, salt and pepper. Sauté for 5 to 6 minutes until the onion is soft, then add the garlic and cook for 30 seconds to 1 minute, until fragrant and softened.

5. 5

   Brown the potatoes

   Raise the heat to medium-high, add the potatoes and cook until golden brown.

6. 6

   Season and serve

   Taste and add more salt if needed. Sprinkle with chives before serving.

What are fried potatoes and onions?

This American-style skillet side combines potatoes and onion, cooked together until tender inside and browned at the edges. It draws on the familiar tradition of frying leftover or parboiled potatoes with whatever savoury ingredients are to hand.

Here, bacon lends a smoky savoury note, while paprika, garlic and fresh chives round out the flavour. Briefly boiling the potatoes first helps them cook through before they go into the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 5g protein, 4g carbs, 20g fat.

The potatoes provide most of the carbohydrates, while the bacon and olive oil contribute much of the fat; the bacon also supplies some protein. Pair a serving with vegetables and a protein-rich main to make a more balanced plate.

Choosing the potatoes

Potato size: Cut the pieces to a similar size so they cook evenly during the brief boil. Cubes give plenty of browned edges; slices cook quickly but need careful handling in the pan.

Drying: Let the drained potatoes sit in the colander to release steam. Drier surfaces brown more readily than wet ones.

Build flavour in stages

Bacon: Starting it in a cold pan gives the fat time to render as the pan heats. Cook until crisp, then leave the rendered fat in the skillet to flavour the vegetables.

Onion and garlic: Give the onion 5 to 6 minutes to soften before adding the garlic. Garlic needs only 30 seconds to 1 minute, as it can catch and turn bitter if left too long.

Getting a golden finish

Heat: Turn the hob up to medium-high before adding the potatoes, as directed. Let them sit against the hot pan long enough to develop colour rather than stirring constantly.

Space: If the pan is crowded, the potatoes are more likely to steam than brown. Use a wide skillet or cook in batches if necessary.

Check the texture

Doneness: The first boil should make the potatoes fork-tender, not falling apart. They get their final browning in the skillet.

Finish: Look for golden surfaces and tender centres. Taste before serving and adjust the salt, then add the chives for a fresh, onion-like finish.

Make it a meal

Serve these potatoes alongside eggs for breakfast or with grilled meat, fish or a simple green salad. Their smoky, crisp-edged texture also works well as part of a brunch spread.

For a more balanced plate, pair a serving with a generous portion of vegetables and a protein-rich main.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces for consistent cooking.
• Let the potatoes dry well after draining so they brown more easily.
• Begin cooking the bacon in a cold pan to render its fat gradually.
• Add the garlic only after the onion has softened to avoid scorching it.
• Use a wide skillet, or brown the potatoes in batches if needed.
• Taste the finished dish before adding extra salt, as bacon can be salty.

Variations

• Skip the bacon: Leave it out and use the olive oil to cook the onion and potatoes.
• Add herbs: Swap or supplement the chives with chopped parsley at the end.
• Change the spice: Use smoked paprika for a deeper smoky flavour.
• Add heat: Include a pinch of chilli flakes with the paprika.
• Serve with eggs: Top each portion with a fried or poached egg for a heartier meal.

Common mistakes to avoid

• Boiling too long: The potatoes can break apart in the skillet; stop when a fork meets slight resistance.
• Skipping the drying: Damp potatoes tend to steam; leave them in the colander until their surfaces are dry.
• Using a crowded pan: The potatoes will not brown evenly; cook in batches if needed.
• Stirring too often: The potatoes need contact with the hot pan to colour; let them brown before turning.
• Adding garlic too early: It may burn while the onion softens; add it only for the final 30 seconds to 1 minute of sautéing.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat in a lightly oiled frying pan over medium heat until hot, turning occasionally to crisp the potatoes again.

Frequently asked questions