6 Reviews of Potato and Onion Skillet Fry

From: PaulaG

On Oct 9, 2005

I know this recipe was intended for already cooked potatoes and I have done that many times over. This time, I didn't have leftover potatoes so I sliced a couple of red skinned potatoes,placed them in a pan and covered them with water, allowed them to cook until fork tender and then proceeded with the remainder of the recipe. Just before serving, the potatoes were lightly sprinkled with snipped chives.

From: Amis

On Oct 1, 2005

This was great. I used baby red potatos and left the skins on when I chunked them up. I also added some garlic, salt, pepper. The potatos came out lovely and golden with a bit of crunch. Zaar World Tour 05

From: Chef #248119

On Oct 1, 2005

Our family has cooked this dish for years and years. Just for a change of taste we sometimes add minced garlic or use garlic salt. My dad always made it and called it Lyonized potatoes. But really is wonderful with Bratwurst and skillet fried sauerkraut!!!

From: Jellyqueen

On Oct 8, 2005

This is one of my family favorites, so it was a sure 5 stars when I made these. Thanks for the great recipe.

From: KissaMew

On Jan 23, 2007

I adore making skillet potatoes with thin sliced onions and leftovers for work entice envious glances!

From: Pardeemom

On Dec 1, 2008

Yummy! I did alter it a bit to cut back on the fat and calories. I used 1 T. butter and 1/2 T. olive oil and it was perfect! Thanks!