Ingredients
Equipment
Method
Cooking Instructions
- Start by washing and drying your russet or Yukon Gold potatoes. Slice them into 1/4 inch rounds. If you prefer, you can peel them, but I love the added texture and nutrients from the skins. Next, slice the large sweet yellow onion thinly until you have about 1.5 cups.
- In a large skillet, pour in 1 cup of vegetable oil and heat it over medium-high heat. You'll want the oil hot enough that a small piece of potato sizzles when added.
- Once the oil is ready, add the sliced onions to the skillet. Cook them for about 5 minutes, stirring occasionally, until they start to become translucent and slightly golden.
- Now it’s time to add the sliced potatoes to the skillet. Spread them out evenly and let them fry undisturbed for about 5 to 7 minutes. This helps them develop a beautiful golden crust.
- After the initial frying, sprinkle the potatoes with 1 teaspoon of kosher salt, 1/2 teaspoon of fresh cracked black pepper, and 1/2 teaspoon of garlic powder. Stir gently to mix the seasonings and continue cooking for another 10 to 15 minutes, stirring occasionally, until the potatoes are crisp and cooked through.
- Once the potatoes are golden and crispy, remove the skillet from the heat. If you’re using fresh chives, sprinkle them on top for a pop of color and flavor. Serve warm and enjoy!
Notes
- Ensure your oil is hot enough before adding ingredients to prevent them from becoming soggy.
- Don’t overcrowd the pan; this will help achieve that coveted crispiness.
- Feel free to experiment with additional seasonings like paprika, onion powder, or even a sprinkle of cayenne for heat!
- Using a splatter guard can help minimize mess while frying.