Ingredients
4 medium Russet or Yukon Gold potatoes: Scrubbed and cut into 1/4-inch round slices
1 large yellow onion: Thinly sliced
3 tbsp vegetable oil or bacon grease (for maximum flavor)
2 tbsp unsalted butter
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt & freshly ground black pepper: To taste
Fresh parsley: Chopped (optional garnish)
Preparation
1. Parboil (Optional, for extra tenderness): Place potato slices in a pot of salted water, bring to a boil, and cook for 3–5 minutes just until slightly tender. Drain and pat dry completely.
2. Sear the Potatoes: Heat oil or bacon grease in a large cast-iron skillet over medium-high heat. Add potato slices in a single layer (work in batches if needed). Fry undisturbed for 5–7 minutes until the bottoms are deeply golden and crispy.
3. Add Onions & Butter: Flip the potatoes, lower heat to medium, and add the butter and sliced onions to the skillet.
4. Caramelize & Season: Sprinkle with garlic powder, paprika, salt, and pepper. Cook for another 10–12 minutes, stirring occasionally, until the potatoes are tender all the way through and onions are soft and caramelized.
5. Serve hot, garnished with fresh parsley alongside eggs, bacon, or roasted meats.