Go Back
–+ servings
Golden brown skillet fried potatoes and onions seasoned with herbs, draining on a paper towel.

Garlic Herb Skillet Fried Potatoes and Onions

This recipe brings back memories of helping my grandmother prepare dinner. She always had a skillet cooking potatoes and onions seasoned with garlic and herbs. After my youngest son was diagnosed with celiac disease, I adapted this family recipe to be gluten-free while keeping the original flavor. Making these potatoes is now a weekly tradition that connects our family to our roots.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup Vegetable oil I used canola
  • 3 Russet potatoes medium, peeled
  • 1 Yellow onion large, sliced thinly
  • to taste Salt and pepper
Optional Add-ins
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon Red pepper flakes
  • 1 tablespoon Chives chopped, add to finished potatoes

Equipment

  • Sauté pan or cast-iron skillet
  • Paper towels

Method
 

  1. Heat vegetable oil in a sauté pan or cast-iron skillet over medium-high heat.
  2. Slice the onions and potatoes to ¼-inch thickness.
  3. Carefully add the potatoes and onions to the hot oil. Season with salt and pepper. Add the garlic powder and red pepper flakes.
  4. Cook, stirring often, until the potatoes and onions are well browned and tender, about 10 to 15 minutes. If you prefer a creamier texture, cover the skillet while cooking.
  5. Transfer the potatoes and onions to a plate lined with paper towels to drain the excess oil for a few minutes. Top with chives and serve.

Notes

This recipe is naturally gluten-free. Making these potatoes reminds me of family gatherings and adapting traditions for new dietary needs.

Tried this recipe?

Let us know how it was!