How to Reheat Leftovers
Pan-fried potatoes are delicious the next day, but the microwave can leave them soft and soggy.
For the best texture, reheat leftovers in a hot skillet with a small amount of oil or butter. Cook them until they’re heated through and crisp again.
An air fryer is another great option. Reheat the potatoes for a few minutes until they’re hot and crunchy on the outside.
Frequently Asked Questions
Do I need to boil the potatoes first?
No. There’s no need to boil them before pan-frying. Simply slice the raw potatoes evenly, preferably around ⅜ inch thick, so they can cook through while developing a golden exterior.
Can I use olive oil instead of butter?
Absolutely. Olive oil works well if you prefer a dairy-free option. Butter, however, provides a richer flavor and helps create beautifully browned edges.
Can I use another type of potato?
Yes. Yukon Golds are especially good because they hold their shape while becoming creamy inside, but other potatoes can work as well. Just keep the slices uniform so they cook evenly.
Can I add other vegetables?
Definitely. Bell peppers, mushrooms, or other vegetables can be added once the potatoes have had time to brown. Just avoid adding ingredients that release a lot of moisture too early, as they can interfere with crisping.
Final Thoughts
Pan-Fried Potatoes and Onions are proof that simple ingredients can make an incredibly satisfying meal. With crispy golden potatoes, sweet caramelized onions, buttery richness, and a touch of garlic and parsley, this skillet classic is easy enough for a weekday meal and comforting enough for a weekend breakfast.
Give the potatoes plenty of space, allow them to brown before adding the onions, and finish everything with fresh herbs for a simple side dish everyone will want seconds of.
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