*Ingredients
°2 tablespoons olive oil – you can use vegetable oil if you prefer
°2 tablespoons (or more if needed or if you want a little more butter!)
°3-4 medium russet potatoes – washed and peeled
°1 large onion, thinly sliced
°¼ tsp salt
°¼ tsp pepper
+Optional supplements
°2-3 cloves chopped garlic or ½ tsp garlic powder
°1 tsp red pepper flakes
°1 tablespoon chopped chives (add to finished potatoes as a garnish)
*Directions
Cut the onions and potatoes into ¼ inch thick (or slightly thinner) slices. See note
In a large skillet over medium-high heat, melt the butter and add the olive oil.
When the oil is hot, gently add the potatoes and onions.
Cover and sauté for 10 minutes – do not stir. Season with salt and pepper.
After 10 minutes, remove the lid and use a spatula to gently flip the potatoes and onions – they should not break.
If the potatoes look too dry, add 1-2 tablespoons more butter.
Continue to fry uncovered for another 5 minutes or until potatoes begin to turn slightly brown; turn occasionally.
If the potatoes or onions start burning, lower the temperature.
If you like crispy potatoes, continue cooking until the potatoes and onions are as you wish.
Add garlic (or garlic powder) and red pepper flakes (optional).
Gently flip the potatoes and onions once more to incorporate the garlic and red pepper. Remove from the heat.
Transfer to a plate covered with paper towels to drain the excess oil. Let stand for 5 minutes, garnish with chives and serve!
Enjoy !
