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Pan fried potatoes and onions

These pan fried potatoes and onions are so easy to make and such a perfect way to cook potatoes! The potatoes have a golden layer on the outside and, when you take a bite they are so soft on the inside! This combined with the caramelized onions, makes a perfect side dish!
Course Side Dish
Cuisine Mediterranean
Keyword fried potatoes, golden potatoes, side dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people


  • Nonstick frying pan
  • Pan


  • 500 gram white potatoes peeled and diced
  • 1 L water
  • 2 tablespoon vegetable oil
  • 1 red onion finely diced
  • 2 teaspoon paprika
  • 2 teaspoon dried rosemary
  • 1 tablespoon lemon juice
  • pinch of salt
  • pinch of black pepper


  • Half the potatoes or, if too large, cube them and dice the onion finely. Leave the potatoes with the skin on so that they don't fall apart.
  • Heat 1 L water on a kettle or directly on a pot with some salt. When boiling transfer the potatoes and cook for 4 to 5 minutes. To see if they are done, get a small knife and it should just go through the potatoes with little resistance.
  • Once the potatoes are done, heat some oil on medium heat on a frying pan and transfer the potatoes and onion. Turn the potatoes down so that the skin is turning up and fry for a few minutes. Season with salt, paprika and black pepper. When golden on that side, turn them. Fry on medium heat until golden. This should take about 5 minutes on each side. If the potatoes are starting to burn, reduce the heat slighly.
  • When done, stir in the dried rosemary and lemon juice. Taste and season with more salt or black pepper as needed.


Storage - allow the potatoes to cool down, and once cold, transfer to an airtight container and store for up to 3 to 4 days in the fridge.
Reheat - simply heat some oil over medium heat, on a frying pan, and, when shimmering, fry the potatoes until warm.
If you were to reheat in the microwave, it would not be bad, but it wouldn't be as good!