Pan-Fried Potatoes with Onions (Restani Krumpir)

Note from Ana

Growing up in Croatia, Restani Krumpir was a side dish my mum made far more often than the creamy mashed potatoes many people are familiar with. I can still remember the irresistible aroma of onions sizzling in the pan, mingling with the warmth of tender, golden potatoes. It was simple, comforting, and always a favorite on our table. I loved it as a child, and now, living in Australia, it brings me so much joy to see my own kids loving it too. Every time I make it, it feels like a little piece of home served straight onto our plates.

This dish is my go-to when I want something quick and delicious to pair with dinner. The caramelized onions and lightly golden potatoes create a flavor that feels both rustic and special. My kids can’t get enough, and I love that it’s made with just a handful of ingredients. It's proof that simple food can truly be the most satisfying.

If you’re looking for other comforting side dishes, you might enjoy some of our other family favorites: Pea Risotto, a creamy yet light dish perfect for spring; Leek Mashed Potatoes, with their silky texture and delicate flavor; or Mashed Turnips, an earthy and slightly sweet alternative to classic potato dishes.

But Restani Krumpir will always hold a special place in my heart. It’s more than just a recipe - it’s a tradition, a memory, and now, a part of my kids’ childhood too. I hope you love it as much as we do!

All the best,
— Ana

How to Serve

I love serving Restani Krumpir warm, straight from the pan, while the potatoes are still golden and the onions are soft and sweet. It goes so well with chicken schnitzel, roasted meat, grilled sausages, fried eggs, or even a simple salad on the side. This is the kind of dish that fits just as easily into a cozy family dinner as it does into a relaxed weekend lunch, and honestly, it is so good that I could happily eat a plate of it on its own.

Tips for Success

• Try to cut the potatoes into evenly sized pieces so they cook at the same time and give you a more even texture in the pan. You want them tender after boiling, but not falling apart, otherwise they can turn mushy when you fry them with the onions.
• Make sure to drain the potatoes well before adding them to the pan. Too much moisture will stop them from getting those lovely golden edges.
• Take your time with the onion. Let it cook slowly until soft and lightly golden, because that sweet onion flavour is a big part of what makes this dish so comforting.
• Once the potatoes are in the pan, stir gently. You want to coat them in all that flavour without breaking them up too much.
• And finally, do not be afraid to let the potatoes sit for a minute or two between stirs. That is how you get those little crispy bits that make Restani Krumpir so delicious.

Substitutions & Variations

• You can use red potatoes instead of Yukon Gold if that is what you have on hand. They hold their shape nicely and work really well in this kind of dish.
• Sunflower oil is very traditional, but olive oil works beautifully too and is what I often use. If you like, you can also add a little butter at the end for extra richness.
• Sweet paprika is optional, but it adds lovely colour and a gentle warmth. You can leave it out for a more classic version, or add a pinch of hot paprika if you want a little kick.
• Fresh parsley gives the dish a nice fresh finish, but you can skip it if you do not have any. Chives would also work well.
• Some people like to add a little garlic with the onion for extra flavour. It is not the traditional way I grew up with, but it can be delicious.
• For a heartier version, you can serve it with crispy bacon, fried eggs, or sausages on the side. And if you want to keep things very simple, it is just as good with nothing more than a salad and a piece of schnitzel.