1. Prepare the Potatoes: Slice the peeled potatoes into uniform ¼-inch rounds or small cubes. Placing them in a bowl of cold water as you go prevents browning. Soak the potatoes for 15-30 minutes; this crucial step removes excess starch for a much crispier result.
2. Dry Thoroughly: Drain the soaked potatoes and pat them completely dry with a clean kitchen towel or paper towels. Any remaining moisture will prevent proper browning.
3. Heat the Pan: Place a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the vegetable oil. Once the oil is hot and shimmering, add the optional butter and swirl until melted and foamy.
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, then 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, stirring to combine them with the potatoes. Continue cooking, stirring occasionally, for another 10-15 minutes, or until the onions are soft, fragrant, and nicely caramelized.
6. Season and Serve: Turn off the heat. Sprinkle the salt, pepper, garlic powder, and any optional spices over the potato and onion mixture. Toss to coat evenly. Taste and adjust seasoning if needed. For a fresh finish, stir in chopped parsley or chives right before serving.
Enjoy immediately while hot and crispy
