Kansas Skillet Fried Potatoes
Crisp pan-fried potatoes and onions, a simple side that appears at nearly every Kansas farm supper.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11
- carbs
- 38
- protein
- 4
- calories
- 260
Instructions
- 1
Cut the potatoes into thin slices. Pat them dry with a clean towel.
- 2
Cut the onion into thin half-moon slices.
- 3
Heat the oil in a cast-iron skillet over medium-high heat.
- 4
Add the potatoes in a single layer. Let them cook without moving for 5 minutes to build a crust.
- 5
Flip the potatoes and add the onions. Keep cooking and stir every now and then.
- 6
Cook until the potatoes are golden and tender, about 15-18 minutes total.
- 7
Season with salt, pepper, and paprika.
- 8
Serve hot right out of the skillet.
Chef's tips
Dry the potatoes thoroughly before cooking to make them extra crispy. Avoid stirring too often so a deep crust can form.
Storage
Refrigerate leftovers for up to 3 days.
Reheating
Reheat in a hot skillet to restore crispness.
Common mistakes to avoid
- •Stirring too often, which keeps the potatoes from browning
- •Crowding the skillet, which steams the potatoes instead of frying them crisp
Serving suggestions
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