Ingredients
Equipment
Method
Directions:
- Start by peeling the russet potatoes, then slice them into about 1/4-inch thick rounds. Rinse the slices in cold water to remove excess starch, which helps them become crispier when cooked. Drain and pat them dry with a paper towel.
- In a large skillet, melt 2 tablespoons of unsalted butter along with the extra virgin olive oil over medium heat. Once the butter is melted and bubbling, add the thinly sliced onions. Sauté the onions, stirring occasionally, until they are caramelized and golden brown, about 15-20 minutes. Season with a pinch of salt to help draw out their sweetness. Once done, remove the onions from the skillet and set them aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, arrange the potato slices in a single layer. Fry the potatoes for about 5-7 minutes on one side without moving them, allowing them to develop a golden crust. Season with salt and pepper.
- Carefully flip the potato slices using a spatula, trying to keep them as intact as possible. Cook for an additional 5-7 minutes until the other side is also golden and crispy.
- Once both sides of the potatoes are crispy, return the caramelized onions to the skillet, gently mixing them with the potatoes. Cook together for another minute to combine the flavors. Remove from heat and sprinkle with fresh parsley before serving.
Notes
- For extra flavor, consider adding a pinch of garlic powder or fresh minced garlic while cooking the potatoes.
- Make sure your potatoes are dry before frying; this helps to achieve that coveted crispiness.
- Feel free to use Yukon Gold potatoes for a creamier texture.