Southern Skillet Potatoes and Onions
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.
Servings: 4
Ingredients
- 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.
- 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.
Nutrition
Serving: 1g | Calories: 350kcal