Instructions
1. Prepare the Potatoes: Slice the peeled potatoes into uniform ¼-inch rounds or small cubes. Submerge them in a bowl of cold water and let them soak for 15-30 minutes. This crucial step removes excess starch, ensuring your potatoes become crispy, not gummy.
2. Drain and Dry Thoroughly: Drain the soaked potatoes and then pat them completely dry with a clean kitchen towel or paper towels. Any remaining moisture will prevent proper browning.
3. Heat the Oil: In a large heavy-bottomed or cast-iron skillet, heat the vegetable oil over medium-high heat until it shimmers. If using, add the butter and swirl the pan to melt and combine it with the oil.
4. Cook the Potatoes: Carefully add the dried potatoes to the hot skillet, spreading them out into a single layer. Let them cook undisturbed for 5-6 minutes to develop a deep golden-brown crust on the bottom. Flip or stir the potatoes and continue to cook for another 5 minutes until they are tender and crispy on all sides.
5. Add the Onions: Add the thinly sliced onions to the skillet with the potatoes. Stir to combine. Reduce the heat to medium and cook, stirring occasionally, for 10-15 minutes, or until the onions are soft, sweet, and beautifully caramelized.
6. Season and Serve: Turn off the heat. Sprinkle the salt, pepper, garlic powder, and any other optional spices over the potato and onion mixture. Toss to coat evenly. Taste and adjust seasoning if necessary. Garnish with fresh herbs just before serving.
Chef’s Tip: For the crispiest results, avoid overcrowding the skillet. Cook in two batches if necessary, adding a bit more oil for the second batch.
Serve immediately while hot and crispy!
