Depression-Era Pan-Fried Potatoes and Onions
Straight from the Depression-era kitchen, this classic pan-fried potatoes and onions recipe proves that a few humble pantry staples can turn into something incredibly satisfying. Thin-sliced potatoes cook until golden and crispy, while onions melt down into sweet, caramelized perfection. It’s the kind of no-frills comfort food that’s been filling plates in Midwestern diners, farmhouse kitchens, and family tables for generations.
Whether you serve these skillet potatoes for breakfast with eggs, as a hearty side dish at dinner, or as a simple vegetarian main, this recipe delivers big flavor with minimal cost and effort. It also teaches an essential kitchen skill: how to get potatoes crispy on the outside and tender on the inside without turning on the oven.
Why You’ll Love This Recipe:
Budget-friendly & pantry-based Made with potatoes, onions, and basic seasonings
Crispy diner-style texture Golden edges with soft, fluffy centers
Versatile side dish Perfect for breakfast, brunch, or dinner
One-pan recipe Easy cleanup and simple cooking method
Naturally vegetarian No meat required, with easy add-ins if desired
Comfort food classic Old-fashioned flavor that never goes out of style
Simple Pan-Fried Potatoes and Onions
Servings: 4
Ingredients:
2 pounds waxy potatoes (Yukon Gold or red potatoes), scrubbed
1 large yellow onion, thinly sliced
3 tablespoons neutral oil (vegetable, canola, or avocado oil)
1–2 tablespoons unsalted butter (optional, for extra flavor)
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon smoked or sweet paprika (optional)
1 small garlic clove, minced (optional)
Fresh parsley or chives, chopped (optional garnish)
Directions:
Slice potatoes into ¼-inch rounds or half-moons. Keep slices even for consistent cooking.
Rinse potato slices in cold water to remove excess starch. Drain and pat completely dry this is key for crispy potatoes.
Cut onion into thin half-moons and set aside.
Heat a large, heavy skillet (cast iron works best) over medium heat. Add oil and heat until shimmering.
Add potatoes in a single layer. Season with salt and pepper. Cook undisturbed for 4–5 minutes until golden underneath. Flip and continue cooking, stirring occasionally, for 8–10 minutes until tender and crisp.
Push potatoes aside, add onions and butter (if using). Toss everything together.
Cook 5–7 minutes until onions are soft and lightly caramelized. Stir in paprika and garlic during the last minute. Adjust seasoning to taste.
Garnish with fresh herbs if desired and serve immediately.
Tips & Easy Variations:
Extra crispy potatoes: Parboil sliced potatoes for 3–4 minutes, drain, dry well, then fry
Diner-style home fries: Dice potatoes instead of slicing and add extra paprika
German-inspired version: Finish with a splash of apple cider vinegar and grainy mustard
Vegetarian skillet meal: Add bell peppers or cooked beans in the final minutes
Herb-forward twist: Season with rosemary and thyme for rustic flavor
