Skillet potatoes with sweet onions are the smell of home. You open the door and, boom, it hits you before you even get your shoes off. Honestly, it’s the kind of warm, cozy aroma that makes you forget whatever you were grumpy about five minutes ago.
My grandma sliced the potatoes by hand — not paper-thin, not too chunky, just… thin-ish. She’d layer them in a heavy cast-iron with onion slices and just enough oil to make them whisper when they hit the pan. Low heat, slow pace. She barely stirred (hardest part), so the potatoes got those golden, crispy edges while the onions turned into soft, sweet ribbons. Nothing fancy. Pretty much perfect.
It’s more than food, really. It’s a plate of memory — crunchy bits, soft centers, onions that taste like they’ve been kissed by sugar even though there isn’t any. I’d say it’s the kind of side that somehow steals the whole meal. Trust me, you’ll be picking the crusty edges straight from the pan.
Little tip: don’t fuss with them — one good flip halfway is better than constant stirring. And if you want extra color, cover the pan for a few minutes at the start to steam, then uncover and let them crisp.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the ingredients
-
Slice the potatoes
Peel the potatoes and cut them into thin, even slices — about 3–4 mm thick.
-
Slice the onions
Peel and slice the onions into thin half-moons.
Cooking in the skillet
-
Heat the fat
Place a heavy skillet over medium heat and add the oil or lard.
-
Layer the potatoes and onions
Add the potato slices to the skillet, sprinkle with salt and pepper, and scatter the onion slices evenly on top.
-
Cook slowly
Cover with a lid and cook on low to medium heat for 20–25 minutes, lifting and turning occasionally to prevent sticking.
-
Finish without the lid
Remove the lid and cook for another 5–10 minutes, allowing the potatoes to crisp and develop golden edges.
Serve
Note: Best cooked in a heavy-bottomed skillet for even heat and rich flavor. Can also be prepared without onions, depending on personal preference.
Updated: August 30, 2025