Southern Skillet Potatoes And Onions: Step By Step Recipe

Now listen—if you’re lookin’ for a dish that’s got that old-school, Southern soul food energy, something that’ll have folks coming back for seconds and thirds without even thinkin’ twice, then you’ve landed in the right kitchen. This Southern Skillet Potatoes and Onions recipe is crispy, tender, savory, and straight-up satisfying. It’s simple, but don’t get it twisted—it’s packed with flavor and big on comfort.

This ain’t just another side dish. This is that cast iron magic that turns humble ingredients into a plate that tastes like home. You know what I mean. You can smell it frying and sizzlin’ in the skillet before it even hits the table. Now we talkin’.

Why You Should Make This Dish

Let’s break it down. When it comes to classic Southern sides, Skillet Potatoes and Onions hit every note. You’ve got that fried crispy edge from the potatoes, the sweetness from the caramelized onions, a little color from that red bell pepper, and the bold bite from just the right amount of seasoning.

It’s cheap, easy to make, and versatile enough to roll with any meal of the day—breakfast, lunch, or dinner. This is the kind of dish you can throw down with eggs and sausage in the morning or plate up next to grilled chicken, pork chops, or ribs come dinnertime. And the best part? You don’t need any fancy gadgets. Just a sharp knife, a hot skillet, and a little patience.

When you cook this, you’re not just makin’ food—you’re creating a memory. It’s that kind of dish that folks talk about long after the meal is over. That’s why you need this one in your regular rotation.

Ingredients

Here’s everything you need to bring this classic dish to life:

• 3 pounds potatoes, thinly sliced (Yukon Gold or red potatoes recommended)
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 to 3 tablespoons avocado oil (or your preferred high-heat cooking oil)
• 1 teaspoon garlic powder (optional, but adds great depth)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon bacon sea salt (or smoked sea salt for that smoky twist)

Step-by-Step Guide: How to Make Southern Skillet Potatoes and Onions

Let’s get into it. Here’s how you throw this together the right way:

Step 1: Prep Your Vegetables

Wash your potatoes thoroughly, especially if you’re leaving the skin on (which I recommend for extra texture). Then slice them thin—about 1/8-inch thick. Consistency is key here. You want those slices to cook evenly.

Do the same with the onion and red bell pepper. Thin slices will help them caramelize and blend in perfectly with the potatoes.

Step 2: Heat the Skillet

Get your cast iron skillet on the burner and fire it up to medium heat. Drizzle in about 1 tablespoon of avocado oil. Let that skillet get hot—almost to the point of smoking.

Step 3: Sauté the Onions and Peppers

Drop in your sliced onions and red bell peppers. Give them a good stir and let them fry down for about 8 to 10 minutes. You want them soft, caramelized, and bringing out that natural sweetness. Stir occasionally so nothing burns, but let them get that golden color.

Step 4: Add the Potatoes

Now add another tablespoon of oil, then lay those sliced potatoes right on top. Spread them out in an even layer and let them sit and cotinue frying untouched for about 5 minutes. That’s how you get that nice golden fried crust on the bottom. Trust the process.

Step 5: Flip and Stir

After that first 5 minutes, start flipping and stirring with a spatula. Don’t rush it. Keep turning every few minutes so they cook evenly and get that crispy outside while staying tender inside. This will take around 15–20 minutes.

If the skillet starts to dry out or the potatoes begin sticking, go ahead and add the final tablespoon of oil.

Step 6: Season to Perfection

When the potatoes are about done, season them up. Sprinkle in the garlic powder (if using), salt, black pepper, and that bacon sea salt. Stir everything together and let it cook for another couple of minutes so the flavors can marry.

Step 7: Serve It Up

Once they’re golden, crispy, and seasoned just right, serve ’em hot. Whether it’s on the side of eggs, steak, or a big ol’ plate of barbecue, these potatoes are gonna steal the show.

Expert Tips and Tricks

• Use a mandoline slicer for even, thin slices if you’re short on time. Uniform slices cook better and more evenly.
• Don’t overcrowd the skillet. If your skillet’s not big enough, cook in batches. Overcrowding steams the potatoes instead of frying and crisping them.
• Leave the skins on. That extra texture and rustic flavor adds something real special.
• Low and slow is the way to go. Don’t blast the heat too high—you want those potatoes tender inside, crispy outside.
• Add a lid for 5 minutes during cooking if you need to soften thicker potato slices quicker.
• Finish with fresh herbs like chopped parsley or green onions for a pop of color and flavor.
• Try a splash of vinegar (apple cider or white) at the end to brighten everything up.

15 Delicious Variations

Want to switch it up? Here are 15 tasty twists you can put on this classic:

1. Cheesy Skillet Potatoes – Add shredded cheddar or pepper jack during the last 5 minutes.
2. Garlic Butter Potatoes – Swap oil for garlic-infused butter.
3. Southern Breakfast Hash – Mix in diced bacon or sausage.
4. Tex-Mex Style – Add cumin, chili powder, and top with cilantro.
5. Loaded Skillet Potatoes – Top with sour cream, green onions, and bacon bits.
6. Spicy Kick – Add jalapeños or crushed red pepper flakes.
7. Smoked Paprika Boost – Gives a smoky depth.
8. Mushroom & Onion Combo – Sauté mushrooms with the onions.
9. Sweet Potato Mix – Half white potatoes, half sweet potatoes.
10. Creamy Skillet Potatoes – Stir in a splash of cream at the end.
11. Ranch-Style – Season with dry ranch seasoning.
12. Balsamic Glaze Finish – Drizzle a little glaze over the top at the end.
13. Green Bell Pepper Swap – Use instead of red for a slightly different flavor.
14. Southwestern Corn Add-In – Add cooked corn kernels toward the end.
15. BBQ Skillet Potatoes – Stir in a spoon of BBQ sauce for a tangy twist.

What to Serve with Southern Skillet Potatoes and Onions

This dish is like the ultimate team player. Here’s what it pairs perfectly with:

1. Fried or scrambled eggs
2. Smothered pork chops
3. Southern fried chicken
4. BBQ ribs or brisket
5. Grilled sausage
6. Chicken-fried steak
7. Smoked turkey legs
8. Breakfast sandwiches
9. Biscuits and gravy
10. Cornbread
11. Shrimp and grits
12. Black-eyed peas
13. Meatloaf
14. Chicken and waffles
15. Grilled vegetables

Storage Tips

Got leftovers? No problem.

• Refrigerator: Store in an airtight container in the fridge for up to 4 days.
• Freezer: These don’t freeze well as-is—the texture turns mushy. If you must freeze, reheat in a skillet, not the microwave.
• Reheating: Always use a skillet or air fryer to bring that crisp back. Microwave only if you don’t mind losing the crunch.

How Much Should I Make for Family Gatherings?

Cooking for a crowd? Here’s a quick breakdown:

• For 4–6 people: Stick with the base recipe (3 pounds potatoes).
• For 8–10 people: Double the recipe (6 pounds potatoes).
• For 12–15 people: Triple it (9 pounds potatoes), and use two large skillets or work in batches.

These go fast, so always round up. Nobody wants to be the one scraping the bottom of the pan wishing there was more.

How Far in Advance Can I Make It?

If you’re prepping ahead, here’s what you need to know:

• Same day: You can prep the potatoes, onions, and peppers up to 8 hours in advance—just keep them covered in cold water in the fridge (to keep from browning).
• Cooked in advance: You can fully cook the dish up to 1 day ahead. Reheat in a skillet over medium heat until warmed through and crispy again.
• Pro tip: Don’t season until you reheat. Fresh seasoning brings the flavor back to life.

Southern Skillet Potatoes and Onions

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Southern

Servings 4

Ingredients

  

1x2x3x

• 3 pounds Yukon Gold or red potatoes thinly sliced
• 1 yellow onion thinly sliced
• 1 red bell pepper thinly sliced
• 2–3 tablespoons avocado oil or preferred cooking oil
• 1 teaspoon garlic powder optional
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon bacon sea salt or smoked sea salt

Instructions

 

• Wash and thinly slice the potatoes (leave skins on for texture).
• Thinly slice the onion and red bell pepper.
• Heat 1 tablespoon oil in a large cast iron skillet over medium heat.
• Add onions and peppers; cook for 8–10 minutes, stirring occasionally, until soft and caramelized.
• Add another tablespoon of oil and layer the sliced potatoes in an even layer.
• Let the potatoes sit for 5 minutes without stirring to develop a golden crust.
• Flip and stir every few minutes for 15–20 minutes, adding more oil as needed.
• Season with garlic powder, salt, pepper, and bacon sea salt. Stir to combine and cook for an additional 2–3 minutes.
• Serve hot and enjoy!

Notes

– Use a mandoline slicer for even cuts.
– Don’t overcrowd the skillet—work in batches if necessary.
– Try a splash of apple cider vinegar at the end for a flavor pop.
– Great with breakfast, lunch, or dinner.

Keyword potatoes, potatoes and onions

Tried this recipe?Let us know how it was!