Ingredients
• Potatoes: 3–4 large Yukon Gold or Russet potatoes (sliced into rounds or cubes).
• Onion: 1 large yellow or white onion (thinly sliced into half-moons).
• Cooking Fat: 3 tablespoons of Bacon Grease (traditional) or Olive Oil/Butter (modern).
• Seasoning: Salt, heavy black pepper, and a pinch of garlic powder or paprika.
Preparation Steps
1. Prep the Potatoes: Slice the potatoes about 1/4 inch thick. If you have time, soak them in cold water for 10 minutes to remove excess starch, then pat them completely dry with a towel. Dry potatoes = crispy potatoes.
2. Heat the Pan: Use a large cast-iron skillet if you have one. Heat your fat over medium-high heat until it’s shimmering.
3. The First Sear: Add the potatoes in an even layer. Let them sit undisturbed for 5–7 minutes. Don’t flip them too early, or they won’t get that golden crust!
4. Add the Onions: Once the potatoes are starting to brown, add your sliced onions and seasonings.
5. The Steam & Crisp: Lower the heat to medium. Cover the pan with a lid for about 5 minutes; this steams the inside of the potatoes so they are tender.
6. The Final Fry: Remove the lid and turn the heat back up slightly. Fry for another 5–10 minutes, tossing occasionally, until the onions are caramelized and the potatoes are crispy on all sides.
Tips for Your Style
• The “No-Flour” Crunch: Some people toss potatoes in flour to get them crispy, but you don’t need it! As long as the potatoes are dry when they hit the hot oil, they will crisp up naturally.
• Safety Tip: If you’re using butter, mix it with a little oil so it doesn’t burn during the long fry time.
• Make it a Meal: Since you don’t eat sugar, this makes a fantastic hearty breakfast paired with two over-easy eggs. The yolk acts as a natural “sauce” for the potatoes.