Perfect fried potatoes and onions are pan sautéed with butter and have perfect crispy edges and perfectly seasoned. It's a Lambert's Café copycat recipe and are the best southern fried potatoes/country fried potatoes!Jump to Recipe
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Have you ever been to Lambert's Cafe?? You know that place at the tourist destination that has lines out the door and advertises "home of the throwed rolls"? Well I've been there a few times and it's fun! They specialize in southern style food. One thing that I always loved getting there is one of their pass around dishes of fried potatoes and onions. The potatoes are sliced thin and fried with onions until it's just the right crisp, but not too crispy texture.
I decided I wanted to try to make these. It has now become a family favorite and a great comfort food. My kids call them "sloppy joe's potatoes" because I make them whenever I make sloppy joe's. They are a perfect potato dish to complement hamburgers, pork chops or really anytime you want a potato dish it would work!
What kind of potatoes to use for this fried potatoes and onions recipe?
Ideally, for these southern fried potatoes and onions, you will want a potato that will hold up well together. I use russet potatoes. You could also use red potatoes, however the potatoes will break down more as they fry in the skillet.
The ingredients for fried onions and potatoes are:
- russet potatoes
- yellow onion
- vegetable oil or olive oil
- fresh cracked pepper
Let's begin our journey of how to make fried potatoes and onions. In this recipe, I am talking pan fried onions and potatoes, not deep fried. You can either use a cast iron skillet or just a large non-stick pan.
Start by thinly slicing 1 whole large onion and adding it to a large skillet.
Remove the skin off of the potatoes and slice them thinly. Add butter and olive oil to the skillet over medium heat. I add oil to the pan along with the butter because it allows the butter to heat up to a higher temperature without burning it.
I highly recommend having a good knife in the kitchen, especially for these potatoes. They should be pretty thin and having a good Santoku knife or Chef knife makes a very big difference in the kitchen.
My personal favorite knife is this Santoku Knife from JA Henckel
Next add the sliced potatoes, salt and FRESH CRACKED black pepper. Fresh ground pepper is a key ingredient here, it compliments these sautéed potatoes and onions very nicely as opposed to store bought ground pepper.
Do not cover. Flip the potatoes with a spatula or cooking spoon every once in a while in order to keep the bottom from burning. Some pieces will get brown and crispy and some will not be as brown.
I have a very specific spoon that I can hardly cook without. It is a cross between a spatula and a spoon, and it is flat. It's actually called a basting spoon I kid you not, I use it almost every day. I usually choose it over a spoon, and a spatula. Here it is pictured above, get yourself one and fall in love.
You want to make sure some of the pan fried potatoes get nice and crispy while others are a little less done and tender. These make for the BEST fried potatoes and onions!
And here you have a beautiful, crisp, tender and tasty dish of potatoes and onions that your family will love! Check out this other recipe as well for Lebanese Spicy Potatoes (Batata Harra)
Check out these other popular recipes from A Pinch Of Adventure!
- Authentic Refried Beans (Instant Pot/slow cooker)
- Lebanese Stuffed Cabbage Leaves
- Authentic Lebanese Hummus
- Lebanese spicy potatoes
- Salsa Verde Soup with Mexican Masa Dumplings
- Bruschetta with Burrata Cheese
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Perfect Fried Potatoes and Onions
- 6-7 Russet Potatoes thinly sliced
- 1 Onion Thinly Sliced
- 3 tablespoon Butter
- 2 tablespoon Olive Oil
- 2 ½ teas Salt
- 1 teas Freshly Ground Black Pepper
- Put thinly sliced onions in a large skillet along with the butter and olive oil. Saute on medium heat for 2-3 minutes
- Add the thinly sliced potatoes along with the spices stirring it together.
- Saute on med-high heat flipping every few minutes
- Saute for 25 minutes or until it's browned to your desire