Pan-Fried Potatoes and Onions

1. 1
   prep

   Prep the potatoes.

   Scrub the potatoes clean. Cut into uniform 1-inch cubes. No need to peel unless the skins are thick. Halve the onion and slice it thinly.

2. 2
   boil · ~5 min

   Parboil the potatoes.

   1.Place the cubed potatoes in the skillet and add just enough cold water to cover them.

   2.Bring to a boil over high heat and cook until slightly tender but still firm, about 5 minutes.

   3.Drain the potatoes in a colander and let them steam-dry for a minute.

   TIPParboiling gives the potatoes a fluffy interior. Don't fully cook them here or they'll fall apart when frying.
3. 3
   fry · ~8 min

   Crisp the potatoes.

   1.Wipe the skillet dry. Heat the vegetable oil over medium-high heat until shimmering.

   2.Add the parboiled potatoes in a single layer. Let them cook undisturbed for 4-5 minutes until a deep golden crust forms on the bottom.

   3.Flip the potatoes with a spatula and continue cooking, turning occasionally, until most sides are crispy and browned, about 8 minutes total.

   TIPDon't crowd the pan. If your skillet is small, fry the potatoes in two batches. Overcrowding steams them instead of crisping.
4. 4
   fry · ~6 min

   Add onions and finish.

   1.Push the potatoes to one side of the skillet. Add the butter to the empty space.

   2.Once the butter melts and foams, add the sliced onions. Cook them until softened and the edges begin to caramelize, about 5 minutes.

   3.Stir everything together. Sprinkle with salt, black pepper, garlic powder, and smoked paprika. Toss well and cook 1 more minute.

   TIPAdding butter now instead of at the start prevents it from burning while still giving the dish a rich, nutty finish.
5. 5
   serve

   Serve hot.

   Taste and adjust seasoning if needed. Transfer to a serving bowl and serve immediately while hot and crispy.

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